No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 quart 914g Recipe makes 1 quart) The following items or measurements are not included below: red wine vinegar 6 whole cloves 2 tablespoons black peppercorns
Calories 1131
Calories from Fat 10		(0%)
Amount Per Serving		%DV
	Total Fat 1.2g	1%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 50mg		2%
Potassium 966mg		27%
Total Carbohydrate 279.3g		93%
	Dietary Fiber 5.0g	20%
	Sugars 202.2g
Protein 15.3g		30%
how is this calculated?

Pickled Garlic

Recipe #30341 | 20 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: T. Woolfe
Jun 4, 2002

I don't remember where I found this but it's handy and tasty. I do this when the garlic is fresh and plump so I have some when the market doesn't. Good to cook with, just peel as needed.

1 quart (change servings and units)

Ingredients

4 heads garlic (or more)
2 cups red wine vinegar
2 cups water
1 cup sugar
6 whole cloves (the spice)
2 tablespoons black peppercorns

Directions

1
Separate garlic cloves, but do not peel.
2
Place all ingredients in a large heavy-bottom saucepan.
3
Bring to a boil, cook for 10 minutes, stirring from time to time.
4
Reduce heat to moderate and cook 5 minutes.
5
Cool to room temperature.
6
Transfer to a large glass or ceramic jar large enough to hold garlic and the liquid.
7
Tightly seal.
8
Refrigerate at least 1 month before serving.
9
The garlic improves with age.

Questions about this recipe?

Featured Reviews for This Recipe

From: Garlic Chick

On Jun 19, 2009

Try this! It's really good. I did peel my garlic so I wouldn't have to do it as I ate the pickles. I found that for this much liquid, I could use way, way more garlic, probably triple this amount. I added a couple of allspice berries with the cloves and we thought this was excellent. Thank you T. Woolfe for posting.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Julesong

On Jun 13, 2002

Oh yumyumyum! TWoolfe, my friends whom I breathe upon shall curse your name, but I love your pickled garlic. Thank you! I'm thinking of tossing in some strips of jalapeno into the next batch.

7 people found this review helpful

Was this review helpful to you? YES | NO

From: Sharon123

On Nov 24, 2006

Oh so good! I ate some straight from the pan and it's too good to keep too long. I quartered the recipe to test it and I love it so will make some more soon. The peppercorns are good too! I was going to post this recipe, but you had already done so. Thanks!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 3 reviews