Homemade Pickled Garlic Cloves

Use pickled garlic cloves to add zing to salads, sandwiches, charcuterie boards, or cooked dishes.

Keep sealed jars in a cool, dark place. After opening, refrigerate and consume within 3 months for best quality.

Always use a clean utensil to remove garlic cloves from the jar to avoid contamination.

Variations
Add chili flakes or sliced fresh chili for a spicy kick.

Infuse the brine with fresh herbs like rosemary or thyme for added aroma.

Substitute apple cider vinegar for white vinegar for a slightly fruitier flavor.

FAQ
Q: Can I use regular table salt instead of pickling salt?
A: It’s best to use non-iodized salt like pickling or sea salt to avoid cloudiness and off-flavors in the brine.

Q: How long do pickled garlic cloves last?
A: Unopened and properly stored, they can last up to a year. After opening, refrigerate and consume within 3 months.

Q: Can I eat the garlic cloves raw after pickling?
A: Yes, pickled garlic cloves are safe and delicious to eat straight from the jar or used in recipes.

Enjoy the bold, tangy goodness of your homemade pickled garlic cloves as a versatile addition to your kitchen pantry!