We came. We saw. We pickled.

4 Feb

Unpeeled clovespick•led, pick•ling, pick•les
1. To preserve or flavor (food) in a solution of brine or vinegar.

Well that doesn’t sound too sexy does it?! But let me tell you what does….pickled sweet red onions on a pulled pork sandwich….or pickled chili garlic for a chicken satay pizza….or my husband in a short skirt and a pair of heels….wait, what?!

Oh right, pickling. I got distracted.

Pickled Chili Garlic (yields 2 pints) – adapted from Pickled by Kelly Carrolata

  • 2 cups white vinegar
  • 1/2 cup red wine vinegar
  • 1 cup dry white wine
  • 1 Tablespoon pickling/canning salt*
  • 1 Tablespoon sugar
  • 1/2 teaspoon smoked habanero powder (or any chili powder)
  • 1 Tablespoon oregano
  • 24 large garlic cloves, peeled

This recipe originally called for just 12 cloves of garlic to 2 pints of brine (pickling liquid). I doubled the amount of garlic and my jars still looked pretty sparse. I would recommend consolidating your garlic into one 1-pint mason jar.

pickling liquidBring vinegars, wine, salt, sugar and spices to a boil in a small saucepot for 1 minute. Cool slightly. (If using kosher salt boil for a bit longer. Since kosher salt crystals are larger it may take longer for them to fully dissolved*).

garlic in jarsPut garlic into canning jars.**

Pour hot liquid over garlic, leaving a little space at the top; cap the jars (make sure to put a dishtowel underneath the cans, to avoid cracking from the heat).

Stand the jars up in boiling water for 10 minutes, with the water rising 1-2 inches above their tops. Remove and place on at least 2 layers of dishtowels to cool. Placing the hot jars directly on your counter top can crack the jars or even worse your counter!

Pickled garlic can be stored in a cold place for up to a year.

*It’s important to use pickling/canning salt and not regular table salt when you’re pickling. While the two are mostly the same, additives in table salt such as iodine and anti-caking agents can discolor your pickles and brine.

If you can’t find pickling salt (which I could not), then use kosher salt. However, since the grains of kosher salt are larger than that of pickling salt the measurements are different. If possible, when substituting kosher for pickling salt weigh it out. This will help you get the precise amount of salt necessary for your recipe. If not, here is the conversion chart that I used. 

**Make sure to sterilize your canning jars, either through your dishwasher’s sterilizing cycle or by boiling them for 10 minutes.  Remove and place on at least 2 layers of dishtowels to cool. To sterilize the lids of your jars, bring enough water to cover the lids to a boil in a sauce pan. Put the lids in the boiling water, remove the pan from the heat and let rest until your jars are done being sterilized.

Photos courtesy of Gabrielle Photography


2 Responses to “We came. We saw. We pickled.”

  1. MT-V February 5, 2013 at 11:49 am #

    It’s 8:45 in the morning and now I want some pickled garlic.


  1. Thai Chicken and Pickled Garlic Pizza | parallel foodiverse - February 22, 2013

    […] cloves of pickled garlic, thinly sliced […]

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