Pickled Garlic

Cooking method

1. Step 1:

   

   Let's gather the ingredients from the list. There are different ways to pickle garlic: by the head, by the clove, with various add-ins, dry or in a brine, with a hot or cold pour, or the quick method. Pick whichever recipe you like. We'll go with pickling garlic in a marinade — this appetizer is a great companion to the hot dishes on your everyday menu.

2. Step 2:

   

   Take the garlic — it should be dry, with no damage or rot. Break the heads into cloves. Peel the cloves, and trim off the tough tips on both ends. Rinse the garlic and pat it dry. If you want a richer, more piquant appetizer, you can add a piece of horseradish root and a hot pepper pod to the garlic. For a pure-garlic batch, you can skip those add-ins.

3. Step 3:

   

   The garlic cloves need a quick blanch to remove excess bitterness: drop the garlic into a container of hot water for 30 seconds, then drain the water right away.

4. Step 4:

   

   Ahead of time, sterilize a few small jars by whichever method is handy — in a water bath, in the microwave, or in the oven — and wash and boil the lids. Pack the prepared garlic into the jars.

5. Step 5:

   

   Make the marinade. Pour clean filtered water into an enameled pot and add the sugar and salt. Set it over the heat, add the bay leaf and peppercorns, and any other spices you like. Bring the marinade to a boil, simmer for 5 minutes, pour in the vinegar, and turn off the heat. Let the marinade cool.

6. Step 6:

   

   Pour the cooled marinade over the garlic in the jars, filling to the shoulder but making sure the marinade fully covers the garlic. Seal the jars with the lids, turn them upside down, and let them cool wrapped in a blanket. Then move them to a cool place for storage. Enjoy!