Wine-Pickled Garlic Cloves

Pickled garlic cloves are mellow enough in their brine to snack on whole. I dilute the vinegar brine with white wine, which is less acidic. This is also a good way to use the end of a leftover bottle of wine.

Wine-pickled Garlic

Wine-pickled
Garlic

Recipe by Ronna WelshCourse: Recipe
Servings

3

cups

When you brine garlic cloves raw, they turn greenish blue. It doesn’t change their taste, but they are off-putting to eat. You only need to cook them for a minute to preserve their color; they stay crisp once cooled.

(If your garlic cloves are particularly large, cut them in half lengthwise.)

Ingredients

  • 6 garlic heads, cloves separated and peeled

  • 2 cups distilled white vinegar

  • 1 cup dry white wine

  • 1 tablespoon coarse kosher salt

  • 1 tablespoon sugar

Directions

  • Mix the vinegar, wine, salt, and sugar in a saucepan over high heat and bring to a boil.
  • Add the garlic and boil for 1 minute. Remove from the heat and cool in the brine.
  • Refrigerate in the brine to store. The garlic cloves will keep for 1 to 2 months.