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Pickled Garlic

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Recipe photo courtesy of Lisa Hubbard

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.

Source: Martha Stewart Living, March 2002
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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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