Pickling Garlic

Whole raw garlic and chilli pickled in white vinegar. Via Marrickvillia.

Via Gourmet Garlic Garden

Pickled garlic may not be exactly like fresh garlic but it has a wonderfully refreshing and invigorating flavor of its own. I usually add some onion, cucumber, squash slices and a little dill seed in some apple cider vinegar, or any other kind I happen to have on hand. They're fabulous with sandwiches, salads or just as crunchy snacks by themselves.

Garlic loses a lot of the heat in pickling and so you can eat more of it this way.

Easy to Make Refrigerator Garlic Pickles

Ingredients:

• Whole, peeled garlic cloves
• Red wine vinegar
• Salt (about 1 Tbs. per cup of vinegar)

Directions:

• Place the cloves of garlic in a jar with an air-tight lid.

• Add enough vinegar to cover, and add salt.

• Place lid on jar and shake to dissolve salt.

• Store in the refrigerator for two weeks before using to "cure".

These should keep almost indefinitely, covered and refrigerated.

Pickled garlic with chili pepper. Via 28 Cooks.

Another Refrigerated Pickled Garlic Recipe

Great midnight snacks for true garlic lovers!

Ingredients:

• 2 whole heads garlic, divided into peeled cloves
• 2/3 cup distilled white vinegar or white wine vinegar
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 teaspoon commercial mixed pickling spice
• 3 sprigs fresh thyme, 3 inches long
• one 1/2 pint sterilized jar with lid

Directions:

• Peel garlic.

• Cut any pieces that are thicker than 3/4 inch in half length-wise.

• In a small saucepan, boil vinegar, sugar, salt and pickling spice, stirring until sugar is dissolved.

• Add garlic cloves and return to a boil; cook stirring for 1 minute.

• Put thyme sprigs in jar then pour in garlic, liquid, and spices, filling to within 1/4 inch of top, making sure garlic is covered.
  

• Cover tightly.
  

• Let sit at room temperature for 24 hours to blend flavors, then refrigerate for up to 2 months.

Makes one 8 ounce jar.

By: Renee Shepherd and Fran Raboff, Shepherd's Garden Seeds

Green-blue pickled garlic. Via Filberts and Chocolate.

Note: Garlic contains sulfur compounds which can react with copper to form copper sulfate, a blue or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies and utensils. Garlic will also turn green (develop chlorophyll) if exposed to an temperature change or is exposed to sunlight. Blue and green garlic is still safe to eat.

Bon Appétit!