To make pickled garlic, peel all but one layer of skin on 6 heads of garlic, then trim the heads, leaving the stems intact. Combine 4 cups white-wine vinegar and 4 tablespoons of sugar in a saucepan. Add 1 teaspoon whole black peppercorns, 4 whole cloves, 1 dried bay leaf and the rind of 1 lemon. Boil for two minutes, add the garlic, then boil for four more. Let sit overnight in a refrigerator, and peel before serving.Continue Reading
Alternatively, to make spicy pickled garlic, peel two pounds of garlic, and a combine with 1 sprig of chopped fresh dill and cayenne pepper to taste in a sterile container within an inch to the top. Mix 4 1/2 cups distilled white vinegar and 4 tablespoons of salt in a medium saucepan, and bring to a boil. Pour the hot vinegar and salt mixture into the containers with 1/4-inch room at the top. Seal, and store in the refrigerator overnight before serving.
An easier, no-heat method to make pickled garlic is to add 4 to 6 heads of peeled garlic to a pint jar with 3 dried red chiles. Combine 1 cup of unseasoned rice vinegar, 1 teaspoon salt and 1 teaspoon sugar; and stir until dissolved. Pour over the garlic, cover the jar, and store in the refrigerator for at least one month before serving. Omit the chiles if desired.Learn more about Cooking