Figured that I had better follow up to my last post with instructions on how to pickle garlic. I admit that I sat on this jar for nearly a year as I was never sure I really wanted to crack it open and see what the flavor profile was. I now admit that I am sorry I waited so long. This is a perfect time to start thinking about what to put up this summer. Garlic is in full swing at the farmer’s markets and usually available all year long. I love that this can be done any time.
Pickled Garlic in Balsamic Vinegar
1 cup garlic; peeled
1/2 cup balsamic vinegar
1/8 cup sugar; optional
3/4 teaspoon pickling salt
1/4 teaspoon thyme
1-2 bay leaves
Pack garlic into clean, sterilized jar. Place remaining ingredients into a sauce pan and boil until sugar and salt have dissolved. Pour hot liquid over cloves and then seal. Process in a hot water bath for 15 minutes. Remove and allow to stand undisturbed for 12+ hours. Listen for the lid to pop. Store in a cool, dry place. Allow to set up for at least 6 weeks. Longer for more depth of flavor.
Maybe this year I will give this recipe a try: Raisin-Lemon Pickled Garlic.