Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Pickled Garlic 3.8 (19) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Lisa Hubbard Yield: 1 quart 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. 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 Trim garlic heads, leaving stem intact and peeling off all but one layer of papery skin. Set aside. 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. Rate it Print