Pickled Garlic
Cuisine: French
Author: Epicurus.com Kitchens
  • 1 1/4 pounds fresh new garlic
  • 1 teaspoon fennel seeds
  • 12 black peppercorns
  • 4 to 6 bay leaves
  • 7/8 Cup white vinegar
  • 1/4 Cup granulated sugar
  • generous pinch saffron strands
  1. Blanch the garlic for 1 minute in boiling water to loosen the skins, then drain and pat dry.
  2. Sterilize three jars, and keep them warm. Peel each clove and pack them into the jars, adding the fennel, peppercorns and bay leaves as you go.
  3. Boil the vinegar, saffron and sugar together for a couple of minutes till the sugar is fully dissolved, then pour the hot liquid over the garlic.
  4. Seal with vinegar-proof lids. The garlic will be ready for use in 21 days.
  5. Use within a year. Keep refrigerated.
  6. Slice garlic and add it to salads, sauces, or in other recipes as desired.
Select the newest garlic for this. Older garlic has a bitter flavor when pickled, so the freshest, newer garlic is always best. If you don't grow your own, then go to a local farm market and ask for it. They often grow or have it available. To determine if garlic is fresh, cut open a clove and see if there's any green inside. If there is, it's not new. That part is what adds bitterness to the cloves. French and Italian chefs who make this recipe will peel each clove and pull out that part, if the garlic isn't new.

You should peel the outer layers of the garlic skin first, by cutting around the root gently with a small, pointy knife. Peel back the skin and remove till you see individual cloves. Break the cloves off the garlic, one at a time before beginning this recipe. Remember: Don't peel the garlic cloves before blanching them. Cutting them with a knife can also alter the flavor. Blanching allows you to peel the skins off each clove quite easily.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/pickled-garlic/40488/