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Pickled Garlic

As if garlic lovers needed another excuse to indulge: When garlic is pickled, its flavor mellows, becoming slightly sweet and tangy -- yet it remains very garlicky. In Russia, these pickled bulbs often appear on hors d'oeuvres trays or in open-air markets. The pickling process is quick -- after sitting just one night, the cloves are ready to be popped from their skins and tossed in salads, spread on bread, or eaten as is.

  • yield: Makes 1 quart
Photography: Lisa Hubbard

Ingredients

  • 6 heads garlic
  • 4 cups white-wine vinegar
  • 4 tablespoons sugar
  • 1 teaspoon whole black peppercorns
  • 4 whole cloves
  • 2 small dried chile peppers
  • 1 dried bay leaf
  • Rind of 1 lemon

Directions

  1. Step 1

    Trim garlic heads, leaving stem intact and peeling off all but one layer of papery skin. Set aside.

  2. Step 2

    Combine vinegar, sugar, peppercorns, cloves, peppers, bay leaf, and lemon rind in a medium saucepan. Bring to a boil over high heat; boil 2 minutes more. Add garlic; boil 4 minutes. Remove from heat; cover, and let sit overnight in refrigerator. Garlic may be canned, placed in a sterilized jar, or stored in the refrigerator in an airtight container up to 1 month.

Source
Martha Stewart Living, March 2002

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