Laura'S Pickled Garlic – a delicious recipe with garlic, white wine vinegar, white sugar, whole black peppercorns, cloves, bay leaf. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Trim the tops from the heads of garlic. Peel off all but one layer of the outer skin. Set aside.
2
In a saucepan, combine the vinegar, sugar, peppercorns, cloves, bay leaf, chile peppers and lemon zest. Bring to a boil and cook for 2 minutes. Add the garlic, and continue to boil for another 4 minutes. Remove from the heat and let stand overnight at room temperature.
3
Transfer to a clean jar. Strain the brine into the jar with the garlic so that the heads are completely covered. Discard the solids. Cover and store in the refrigerator until using. It will keep for 6 to 8 weeks. To keep longer, store in sterile jars and process in a hot water bath for at least 10 minutes to seal the jars.
333
kcal
Calories
66
g
Carbs
10
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 bulbs garlic, 4 cups white wine vinegar, 1/4 cup white sugar, 1 teaspoon whole black peppercorns, and more.
Yes, Laura'S Pickled Garlic falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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