Pickled Garlic

Pickled Garlic

garlicUse in everything you would use garlic for. Delicious, easy and so good for you.This recipe also works great with jalapeno peppers. Takes away a lot of the heat and intensifies flavor.

  • 1 cup organic apple cider vinegar, you can also use wine or rice vinegar
  • 1tbs. chili flakes
  • 1 tbs. thyme
  • 1 tbs. rosemary
  • 2 bay leaves
  • 10 black peppercorns
  • 2 tbs sugar or honey
  • 1/2 tsp salt
  • 1 cup peeled fresh garlic cloves

Put all of the ingredients except the garlic into a nonreactive saucepan. Bring the contents to a boil, and gently boil for 5 minutes. Add the garlic. Return the contents to a boil, then cover the pan, and remove it from the heat. Transfer ingredients to a half-pint jar. Let the jar cool, and cover it tightly with a nonreactive cap. Store in refrigerator. The garlic will be ready to eat in about 5 days, and will keep for about 3 months in the fridge.

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