Garlic - Pickled Garlic

By á-47

Pickled garlic is a tasty addition to everything from bread spreads to salad dressing

Ingredients

• 1 serrano pepper
• 2 thyme sprigs
• 1 rosemary sprig
• 3 large heads of garlic, separated, trim ends, do not peel
• 3 cups water
• 3/4 cup white wine vinegar
• 1/2 cup water
• 1 Tbsp. sugar
• 2 tea. salt

Preparation

Step 1

Put serrano, thyme and rosemary in a clean (1 pint) canning jar with a tight fitting lid.

Separate cloves, trim ends (do not peel).

Bring water to a boil in small nonreactive saucepan. Add garlic and boil until cloves soften slightly and skins separate, 2-3 minutes. Drain and cool Peel and add to jar.

Bring vinegar, water, sugar and salt to a boil in pan. Cook, stirring, until sugar and salt are dissolved, 2-3 minutes. Pour into jar to cover garlic. Wipe jar rim clean; cover tightly with lid. Cool.

Chill at least 24 hours or up to 1 month.