Pickled Garlic

A great idea for preparing a winter preserve. Make pickled garlic that will last on your pantry shelves for about 3 months.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 7 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 2

Ingredients

  • 700 g Garlic, fresh

  • 1 piece Chili peppers, green chili, fresh

  • 1 twig Thyme, fresh

  • 1 twig Rosemary, fresh

  • 250 ml Vinegar, balsamic

  • 500 ml Alcohol, Wine, White

  • 2 piece Spices, bay (leaves)

  • 2 grains Spices, pepper, black

  • 3 spoons Sugar, brown

  • 1 teaspoon Salt, table

  • 5 grain Caraway, fresh

Steps

  1. Peel the garlic cloves. Thoroughly wash the chili pepper and cut it lengthwise. Then remove the seeds and slice both halves into thinner strips. Wash and dry the thyme and rosemary well.

  2. Place a larger pot on the stove, pour in the sherry vinegar and white wine, and add the chili pepper, herbs, salt, sugar, allspice, green peppercorns, and two bay leaves. Wait for the liquid to boil, then add the garlic cloves and cook everything together for another 5 minutes.

  3. Then remove the pot from the heat and let the contents cool completely. Divide the garlic cloves along with the liquid into sterilized jars and seal them immediately.

Nutrition Information (Per 100g)

  • Calories: 153.4 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 34.5 g
    • Sugars: 5.34 g
  • Protein: 5.21 g
  • Fiber: 1.99 g

Advice

The ingredients are enough for approximately 2 cups of pickled garlic. For dry white wines, we highly recommend Riesling. Sherry vinegar can be replaced with regular balsamic vinegar. The stored garlic cloves should rest for at least overnight. This recipe can also be used to pickle shallots. We use regular glass jars with a screw-on lid. Remember that when the preserve is placed in jars while hot, it is sufficient to simply wash them thoroughly beforehand. In all other cases, the jars must be sterilized first. To do this, place the washed jars in a larger pot of boiling water. Cover the pot and let the water boil for about 5 minutes. Then remove the pot from the stove and leave the jars in the hot water until ready to use.