Up until about a year ago, I had never really eaten pickled garlic more than one clove at a time. That’s because the only time I ever ate it pickled was when it was added to a jar of something else, like pickled cucumbers, green beans or okra. I loved the taste of the garlic, but I never thought much about pickling it all by itself. As it turns out, I didn’t know what I was missing!
For the last few years I have been growing more and more garlic here at Happy Acres. I have been harvesting 15 to 20 pounds of garlic every year, and looking for ways to preserve all that bounty. Dehydrating it is one great way to make it last, and you can read how I do it in this article.
Last year I pickled garlic using a recipe from another blogger who has since made her blog private. Her recipe calls for some sugar in addition to vinegar, and is processed in a boiling water bath so it keeps for a longer period of time. It made for some delicious pickled garlic. This year I wanted to try a different recipe that skipped the BWB and wasn’t as sweet. After some investigating, I settled on a recipe for refrigerator pickled garlic I found in Mother Earth News.
This easy to make pickled garlic may not taste exactly like fresh garlic, but it has a great mellow flavor that every garlic lover should consider trying. Some of the heat is retained, but the pickling process does tame it a lot. And the garlic stays crunchy. And it’s yummy!
Since this recipe calls for a lot of peeled garlic, you can speed up the process by using a garlic peeler. Alternately, you can dip the cloves into boiling water briefly, which helps loosen the skins.
While researching food safety information about preserving garlic, I found a link to a UC Davis publication called Garlic: Safe Methods to Store, Preserve and Enjoy. It makes for quick and informative reading, and assured me I could safely keep garlic pickled in vinegar or wine for up to 4 months in the refrigerator. It also has the warning to discard both the garlic and liquid if any mold or yeast growth develops, and to NEVER store the pickled garlic at room temperature.