A few weeks back I found a recipe from food + words for French Pickled Garlic. I was so excited because I still have a bushel of garlic hanging in my basement from my neighbors. I love pickled garlic with a passion. I always stop at the olive bar in our local grocery store and get some olives and garlic just to snack on.
Jaclyn from food + words recipe makes one jelly jar full. I wanted much more so I quadrupled the recipe and changed some of the ingredients to fit my pantry. My recipe made 2 (quart) jars. I tell you what, shelling 9 bulbs of garlic smells amazing and am pretty sure the vampires will not be visiting my house for awhile. However I wouldn't mind if Eric Northman came knocking at my door. Talk about yummy! ;)
1 1/3 cup white wine vinegar
1 1/3 cup dry white wine
1 tsp Red Chile Pepper Flakes
2 tsp Dried Rosemary
3 dried bay leaf
15 whole peppercorns
1 teaspoon dried herbes de provence
2 teaspoon kosher salt
5 teaspoons granulated sugar
8-9 bulbs garlic (whole cloves, skins removed)
Step 1: Wash your jars, lids and screw bands in hot soapy water and rinse.
Step 2: Using a tall stock pot add jars, lids and screw bands and fill with enough water to cover 1-2 inches about top of jars. Set stove to simmer and cover.
Step 3: After I peeled the garlic cloves I packed them into my pint jars to measure and make sure I had enough.
Step 4: In a non reactive sauce pan add all ingredients except garlic cloves. Bring brine to a boil and boil for 5 minutes. After 5 minutes add the garlic cloves to the saucepan, and allow to boil for 30 seconds.
Step 5: Pour contents of saucepan into mason jar, and allow to cool for 45 minutes. When the jar is cool, place the lid on it and store in the fridge.
Jaclyn says "the garlic will be ready to consume in as little as 2 days, but for the best flavor, allow it to sit in the fridge for about a week before opening. Stored in the fridge, the french pickled garlic will keep for about a year".