Pickled Garlic

1. 1

   In a saucepan, combine vinegar, water, salt and crab-boil seasoning; bring to a boil.

2. 2

   Add garlic and let steep for 10 minutes over very low heat.

3. 3

   Line a sterilized 1 pint jar with the lemon zest; add the dill and red chile.

4. 4

   Ladle in the garlic and enough liquid to cover.

5. 5

   Cap and seal.

6. 6

   Let cool to room temperature, then refrigerate for 3 to 4 days to allow flavors to marry.

7. 7

   Garlic keeps up to 4 weeks in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.