I don’t know why I never considered the idea to pickle garlic before. I don’t grow garlic, but I don’t know how many times, I would order large amounts, only for it to go bad before I use it. We live in a pretty mild climate, so of course, the most frequent time my garlic would mold was in the summer. After awhile, I stopped buying fresh garlic, only to end up buying it pre-chopped at Dollar Tree. I know. I defected.
But, I came back again this winter, with pickled garlic. I kept receiving garlic from my Azure Standard vegetable box, putting it in my vegetable bin in the refrigerator, and then the fear crept in. What if this garlic molded? I mean, I had some huge cloves of garlic and it smelled delicious. Not to mention the fact that I didn’t even have to buy garlic from a jar! I just couldn’t let that happen again.
So, I made the leap, and I decided to not just ferment my garlic, but to pickle it. I had never done this before, and I am hooked. My garlic cloves are preserved and saved from an untimely molding. Plus, I get to actually use all of that gorgeous garlic. The aroma is amazing! Here is the recipe:
How to Pickle Garlic
- Several large pods of garlic
- 2 Tablespoons of raw apple cider vinegar
- 2 teaspoons of sea salt.
- 1 Tablespoon of oregano (optional)
Fill a clean jar with peeled whole garlic cloves. Pound them down to make sure they are at least 11/2 inches from the top of your jar. To one cup of water, add the sea salt, vinegar and oregano. Stir and then pour over the garlic. Add more water until you cover the garlic and keep the water level 1 inch from the top of the jar. Add a fermenting weight if you have one, and seal with a lid (I use fermenting lids like this one on my jars). Keep in a dark, cool pantry, or cabinet for about 3 days. Check occasionally for any molding, but a healthy ferment will look like this, with a few air bubbles present at the top of the water.
Use as needed and store with a lid in the refrigerator. Keeps for at least 6 months.