Pickled Garlic

When garlic is pickled, its flavor mellows, becoming slightly sweet and tangy -- yet it remains very garlicky. 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

Source: Martha Stewart Living, March 2002


  • 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


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

  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.

Cook's Notes

Don't be afraid if some of your garlic turns blue during the pickling process--it's a natural enzymatic reaction. They're still safe to eat.


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