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French Pickled Garlic

From the book The Joy of Pickling by Linda Ziedrich

Introduction

Mellowed by brief cooking and wine, this pickled garlic is very mild in flavor. Slice it to add to salads or use as a garnish. Or top off the jar with olive oil, and serve the whole cloves as an appetizer.

Ingredients

	1½	cups white-wine vinegar
	½	cup dry white wine
	1	small dried chile pepper
	1	small thyme sprig
	1	small rosemary sprig
	1	small bay leaf
	10	black peppercorns
	2	tsp. sugar
	½	tsp. pickling salt
	1	cup peeled fresh garlic cloves

Steps

Put all of the ingredients except the garlic into a non-reactive saucepan. Bring the contents to a boil, and gently boil them for 5 minutes. Add the garlic. Return the contents to a boil, then cover the pan, and remove it from the heat. Let it stand at room temperature for 24 hours.
Bring the contents of the saucepan to a boil again, then transfer them to a half-pint jar. Let the jar cool, and cover it tightly with a non-reactive cap.
Store the jar in the refrigerator. The garlic will be ready to eat in about five days, and will keep for about one year.

Related article: Pickling summer’s plenty

This content is from the book The Joy of Pickling by Linda Ziedrich.

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