|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 1g||2%|
|Total Sugars 1g|
|Vitamin C 6mg||28%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These pickled garlic cloves are great on a relish tray for those with a bold palate, but they can also stand in for raw garlic minced in salad dressings or added to roasts. They are beyond easy to make—it's really just covering garlic with vinegar and letting it hang out in the fridge for a few weeks.
Gather the ingredients.
Bring a large pot of water to a boil. Meanwhile, separate the garlic into cloves. Drop the cloves into the boiling water and cook for 30 seconds. (You're blanching the garlic to make it easier to peel, not cooking it to any real degree.)
Drain and rinse the cloves with cold water. Peel the cloves.
Pack the cloves in a 1-pint jar, and arrange the chilies in a jar, too, if you like.
Combine the vinegar, salt, and sugar in a bowl, stirring until the salt and sugar fully dissolve.
Pour the mixture over the garlic cloves to cover them completely. (You may have some leftover.)
Cover the jar with a lid and store it in the refrigerator for at least 1 month before using. The pickled garlic will keep, chilled, for at least a year.