Quick Pickled Garlic With Mediterranean Flavors

1. 1

   In a small nonreactive saucepan, combine the vinegar, sherry, salt, peppercorns, bay leaf, and chile, and bring to a boil over medium-high heat, stirring once or twice to dissolve the salt.

2. 2

   Reduce the heat to medium, add the garlic, and simmer for 30 seconds or so.

3. 3

   Remove from the heat and add the fresh herb.

4. 4

   Allow to cool to room temperature, uncovered, and then pour into a jar with a nonreactive lid.

5. 5

   Cover tightly and let stand at room temperature for at least a day before sampling one of the smaller cloves.

6. 6

   The flavor will improve steadily over the first few days, as the liquid penetrates the garlic.

7. 7

   This pickle will keep, covered and refrigerated, for 2 months or more.

* Per serving · 4 servings · Values may vary.

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