Pickled garlic has a tasty, mellow flavor that still has some bite. This quick pickle recipe has many uses in the kitchen and medicinally.This recipe makes one pint jar.
Put the mustard seeds, dill seeds, peppercorns, bay leaf, and peeled garlic cloves into a pint jar.
In a small saucepan over medium heat, bring the vinegar, water, sugar, and salt to a low boil, stirring occasionally, until the sugar and salt are dissolved.
Pour the vinegar brine over the garlic cloves, covering them completely.
Cap the jar and let it cool to room temperature, then refrigerate. It’s best to wait 2-3 days for the flavors to develop. The pickled garlic will last in the refrigerator for several months.
Notes
A quicker way to peel the garlic is to slice the ends off of the cloves, then put them in a bowl or another container with a lid and vigorously shake. This will loosen the skins and make them a bit easier to remove.
The pickling process tames the bite of the garlic slightly, but it still has some deliciously garlicky spice.