How to Make the Best Pickled Garlic
Pickled garlic is quick to make and good results are easy to achieve as long as you keep a few tips in mind.
Buy the Freshest Garlic
Use the freshest garlic you can find to make the best pickles. Fresh garlic will have firm cloves free from brown spots or blemishes with a small germ (the green sprout in the center of the clove).
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Blanch the Garlic Before You Pickle It
A compound called allicin present in garlic can react in the presence of vinegar turning the cloves a blueish-green. This may happen when you are using older cloves, have certain minerals present in the water or have the cloves come in contact with certain metals like copper or cast iron (stainless steel is OK). While you may not be able to control this reaction entirely, blanching the garlic beforehand can help to deactivate the compound, making this reaction less likely to happen. If your garlic turns blue anyway, don't worry. The color is harmless and tasteless, and your pickled garlic will taste just fine.
Pickle the Garlic
After the garlic is blanched it's ready to be pickled. You can use red or white vinegar in the brine. Pick red wine vinegar for a rosy hue, or white wine vinegar for a lighter color. You can also try cider vinegar, unseasoned rice vinegar or sherry vinegar for a little variation. Steer clear of sweet vinegar, such as malt vinegar and balsamic vinegar, which can dominate the flavor. Also, be sure to use kosher salt for pickling. Unlike table salt, kosher salt has no added iodine, which can cloud the solution and can also contribute to discoloration.
How to Use Pickled Garlic
Pickled garlic has many uses! Not as strong tasting as a raw clove, pickled garlic still maintains plenty of garlic flavor with a crisp texture. Serve pickled garlic as part of an antipasti spread or chop it up and add it to pasta salad. It makes a great base for vinaigrettes and can even be added to stir-fries. You can try mixing chopped pickled garlic with mayonnaise for a tangy aioli or stuff them inside a pitted green olive as a garnish for Bloody Marys. Pickled garlic can last in the refrigerator for up to one month.
Additional reporting by Hilary Meyer
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