Modern research has confirmed what our ancestors believed about the health benefits of garlic. In 1858, Louis Pasteur documented that garlic kills bacteria, with one millimeter of raw garlic juice proving as effective as 60 milligrams of penicillin. Vitamins in garlic, such as A, B, and C stimulate the body to fight carcinogens and get rid of toxins, and garlic may even aid in preventing certain types of cancer. It's sulfur compounds can regulate blood sugar metabolism, detoxify the liver, and stimulate the blood circulation and the nervous system. Read more about garlic history and facts here.
I always keep garlic in my kitchen, usually full heads to be peeled as needed for use in soups, salads, sauces, and dressings. The other day, while shopping at the Sharon Farm Market, I purchased a container of pre-peeled garlic cloves from the produce counter. I used a few, storing the remainder in the refrigerator. When I realized I wasn’t going to use them all before they went bad, I decided to pickle them.
As with most recipes there are many variations for pickling garlic. This one is quick and easy with balsamic vinegar adding a touch of sweetness. The pickling juices can be used in homemade salad dressings when the garlic is gone. Small brown spots will sometimes appear on the pickled cloves, but this is because of the balsamic vinegar,they are still edible.
BETH'S PICKLED GARLIC
INGREDIENTS
2 Cups White Vinegar
¼ Cup Balsamic Vinegar
¼ Cup Sugar
1 Teaspoon Salt
1 Bay Leaf
½ Teaspoon Coriander Seeds
½ Teaspoon Mixed Peppercorns
2-3 Small Dried Red Chiles
2-3 ½ Pint Sterilized Canning Jars and Lids
DIRECTIONS
In a non-reactive saucepan, stainless steel is always a good choice, mix vinegars, sugar, salt, spices, and bay leaf over low heat and simmer until sugar is dissolved.
Add garlic cloves to the pan. Increase the heat and bring to a boil. Cook for 5 minutes.
Using slotted spoon, gently pack garlic cloves into sterilized jars.
Remove bay leaf from liquid, then pour vinegar into jars making sure to evenly distribute the remaining spices and completely cover the cloves: add more vinegar if necessary.
Carefully clean edges of jar and seal with vinegar-proof lids.
Store in a cool, dark place for one month before using.
Once opened keep stored in refrigerator. Good for 7 – 8 months.
Remove bay leaf from liquid, then pour vinegar into jars making sure to evenly distribute the remaining spices and completely cover the cloves: add more vinegar if necessary.
Carefully clean edges of jar and seal with vinegar-proof lids.
Store in a cool, dark place for one month before using.
Once opened keep stored in refrigerator. Good for 7 – 8 months.
Yum....this would be so tasty.
ReplyDeleteHave you pickled any garlic yet? It is SO tasty I was eating it straight from the jar the other day!
ReplyDeleteI find that pickling garlic allows me to eat far more than I might if I had to deal with the after effects of the raw variety. I find no after taste, no bad breath and no body odour problems when eating pickled garlic. I no add pickled garlic to every savoury meal, meaning that I am now eating approximately 10 garlic cloves per day.
ReplyDeleteThis has certainly aided towards me having a healthy heart, stomach and skin. I will never stop ;-)
Colin - I really like pickled garlic too. I use it directly on salads or in salad dressings, for marinades, or straight from the jar. And I agree, garlic is great for your health, it is one o nature's Super Foods. Check out an article I penned on garlic's history and health benfits at http://campville.blogspot.com/2008/04/garlic-in-history-and-today_04.html
ReplyDeleteThanks for your comments!
I second your emotion ("I ALWAYS keep garlic in my kitchen."). Things are just not right with the world if I'm down to one or two cloves.
ReplyDeleteYou should have billed this as two recipes; pickled garlic and garlic infused salad dressing. I love the flavors in your pickling juices.
How many garlic cloves do you use for this recipe?
ReplyDeleteHelen - I don't think there can be a "set" number of cloves due to variation in size of the cloves. I just fill the jars I have and then add the pickling brine, but I believe I had, more or less, a dry pint of garlic cloves when I put up my last batch. Hope that helps!
ReplyDeleteI love garlic, but hadn't tried to pickle it on it's own, usually as part of other mixes like Hot Pickled Peppers. Will have to try this, it sounds yummy.
ReplyDeleteThis sounds GREAT! Loved pickled anything, love garlic, so this is a win-win.
ReplyDelete