Summer BBQ season is upon us, so I’m cooking up some pickled sides to purdy up my (veggie) hot dogs! Great with any dogs, brats, tofu pups, burgers, etc. Tonight’s accompaniments – pickled garlic + sweet & sour cabbage. Recipe for easy Pickled Garlic below!
This is an easy recipe to make tart & spicy + fiery garlic!
TIP – Asian markets and health food stores sometimes sell BULK bags of pre-peeled garlic. Unless you want your hands to smell like garlic for a week, go this route. 🙂
- Makes 4 pints
- 1 1/4 cups white wine vinegar or 2.5 cups of distilled wine vinegar
- 1 tbsp. pickling salt (or kosher salt)
- 1 lbs. garlic cloves, peeled.
- 4 sprigs of fresh rosemary.
- 4 sprigs of fresh fennel
- black pepper corns – – 1 tsp in each jar.
- mustard seed (yellow) – 1 tsp in each jar.
- red pepper flakes – 1/2 tsp per jar
- Lemon – in slices (thin) to put on top.
- onion slices (like 1/4 cup for decor)
Prep your jars as you would for normal canning, but since you are cooking 15 minutes you do not have to do additional sterilizing.
Take clean jar and layer pepper corns and mustard seeds and salt.
Add garlic but artfully put red onion slices and rosemary/dill or other herbs on hand on the sides.
Fill with the vinegar and leave about 1/2 inch headroom. Place a lemon slice on top and tap down. If there is too much vinegar (above the lemon slice) take a bit off. Otherwise, put lid on.
Put in hot boiling water bath for 15 minutes.
Take out & let seal.
Keep sealed jars in dark storage for up to a year.
Jars that did not seal, or ones that you intend on eating soon (within 3 weeks), but in the fridge. Regardless of sealing, let the jars settle for at least 3 days before opening to really get those tangy spicy herbal flavors infused in.
Enjoy!
