Pickled Garlic Yum


  • 4 to 6 heads garlic
  • 1-pint jar
  • 3 dried red chili’s (optional)
  • 1 cup rice vinegar (unseasoned)
  • 1 teaspoon fine salt
  • 1 teaspoon sugar
  1. Gather the ingredients
  2. Bring a large pot of water to a boil. Meanwhile, separate the garlic into cloves. Drop the cloves into the boiling water and cook for 30 seconds. (You’re blanching the garlic to make it easier to peel, not cooking it to any real degree.
  3. Drain and rinse the cloves with cold water. Peel the cloves.
  4. Pack the cloves in the pint jar, and arrange the chilies in a jar, too, if you like.
  5. Combine the vinegar, salt, and sugar in a bowl, stirring until the salt and sugar fully dissolve.
  6. Pour the mixture over the garlic cloves to cover them completely. (You may have some left)
  7. Cover the jar with a lid and store it in the refrigerator for at least 1 month before using. The pickles will keep, chilled, for at least a year.

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