Ira’s parents grow the most amazing garlic. I haven’t been cooking as much as I usually do and this year I have many heads left over from last years haul which, if not dealt with soon will start to dry up and go bad. Pickling is a great way to preserve garlic. It helps retain many of its health benefits while reducing the pungency minimizing garlic breath! This quick and easy refrigerator pickle requires no processing and will stay good for many months to come.
Refrigerator Garlic Pickles
makes 1 quart
- 1-2 lbs of fresh garlic cloves, skins and stems removed
- 2 c. apple cider vinegar
- 2 c. water
- 5 tsp salt
- 1 Tbs sugar
- 1 tsp mustard seed
- t tsp coriander seed
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1-2 bay leaves
- 1/2 tsp black peppercorn
Prepare garlic: Skin garlic cloves. Cut off stems.
Prepare brine: Boil water and vinegar. Once boiling add salt and sugar.
Prepare jar: Stuff spices into a clean quart jar. Pack full with garlic cloves. Pour brine over cloves.
Allow garlic 2-4 weeks to pickle.