Pickled garlic is regaled as a powerhouse health food that helps boost the immune system and keep those nasty germs away. I remember my great grandma used to eat pickled garlic and onions regularly! The crunch is certainly satisfying, but boy is the garlic sharp! Even if you are a big garlic fan, these have a very strong in taste since they are pretty much raw, so proceed with caution.
If the whole clove is too much, you can also pickle the garlic by slicing or using smaller cloves. They are a great addition to fried foods or barbeque such as KBBQ wraps!
- 1 bulb garlic, peeled and trimmed
- 1 cp rice vinegar or white vinegar
- 1 cp rock sugar or sugar in the raw
- 2 tsp kosher salt (optional -- I found that this didn't really change anything)
- clean glass jar
- Peel and trim garlic. Place inside jar.
- Make vinegar solution by heating vinegar and sugar in a pot until sugar is completely dissolved. Allow to cool and pour over garlic.
- Seal tightly and label.
- Allow to pickle in fridge for 1+ months.
- SOAKING & SALTING -- I found that the soaking and salting process for the garlic was unneccesary (no change in taste), so you can definitely skip this step!