Pickled Garlic

Ingredients

• 1 cup garlic cloves, (peeled)
• ⅔ cup distilled water
• ⅓ cup apple cider vinegar (or white vinegar)
• ¼ cup sugar
• 1¼ teaspoons kosher salt
• ½ teaspoon whole black peppercorns
• ½ teaspoon mustard seeds
• ½ teaspoon fennel seeds
• ½ teaspoon crushed red pepper flakes
• 2-4 sprigs fresh dill

Steps

1. 1

   Sterilize your jars by boiling them in water for 10 minutes. Keep them warm until ready to use.

2. 2

   In a stainless steel or enamel saucepan, combine the water, vinegar, sugar, kosher salt, black peppercorns, mustard seeds, fennel seeds, and crushed red pepper flakes. Bring the mixture to a boil, stirring until the sugar and salt dissolve.

3. 3

   Add the garlic to the boiling mixture and cook for 1 minute.

4. 4

   Using a slotted spoon, divide the garlic between the sterilized jars, leaving ½ inch of headspace.

5. 5

   Add a sprig of fresh dill to each jar.

6. 6

   Pour the hot pickling liquid into the jars, covering the garlic and leaving ½ inch of headspace.

7. 7

   Remove any air bubbles, wipe the rims of the jars with a clean, damp cloth, and close the jars tightly.

8. 8

   Store the jars in the refrigerator for at least 3 weeks before consuming. The pickled garlic will last 4 months in the refrigerator.