Larger garlic cloves or whole heads of small spring garlic can be used in this recipe. Pickled garlic is available at Asian grocery stores, but making your own is easy and it will keep for up to six months in the refrigerator.
Makes: 2 cupsHands-on: 15 minutesTotal: 15 minutesDifficulty: Medium
Makes: 2 cups
- 6 cups water, divided
- 1 cup plus 2 Tbsp. salt, divided
- 20 cloves garlic, peeled
- 1 cup white vinegar
- 1 cup sugar
- Combine 4 cups water and 1 cup salt in a large bowl. Add garlic and soak overnight. The salt water should cover the garlic.
- Mix 2 cups water, vinegar, 2 tablespoons salt, and sugar in a saucepan. Bring to a boil over high heat to dissolve sugar.
- Let cool. Place garlic in a jar, pour the syrup over the garlic, and seal the jar. Leave in the sun or a warm dry place like a windowsill for 18 days.