If you're ready to embark on a flavourful journey with the best-pickled garlic, you've come to the right place. This recipe guarantees quick and easy pickling success, and with a few tips, you'll be savouring the tangy, garlicky goodness in no time.
Prep time: 15min
Servings: 16
Ingredients:
- 1 cup KIFG garlic cloves, peeled, cut in half if large
- ⅔ cup water
- ⅓ cup white or red vinegar
- ¼ cup sugar
- 1 ¼ teaspoons kosher salt
- ½ teaspoon whole black peppercorns
- ½ teaspoon mustard seeds
- ½ teaspoon fennel seeds
- ½ teaspoon crushed red pepper
Directions:
- Hunt down the freshest garlic you can lay your hands on. KIFG garlic is the way to go!
- In a small saucepan, bring water to a boil over high heat. Add garlic and blanch for 3 minutes; then, give them a quick drain. Now, your garlic is ready to shine in pickling glory!
- In that same saucepan, combine water, vinegar (white or red for your preference), sugar, kosher salt, peppercorns, mustard seeds, fennel seeds, and crushed red pepper. Bring this flavourful concoction to a boil over high heat, ensuring the sugar and salt are dissolved. This is your pickling elixir.
- Transfer the blanched garlic to a 2-cup glass canning jar.
- Pour the hot pickling solution over the garlic in the jar. Marvel at the aromatic magic happening right before your eyes. Let this jar of Aussie pickled garlic cool to room temperature. Cover it up and pop it in the fridge for at least 8 hours. This time lets the flavours dance and mingle, creating a symphony of taste.
- Now, the world is your oyster. Use this pickled garlic in an antipasti spread, toss it in pasta salad, blend it into vinaigrettes, or add it to your stir-fries. Get creative – it's Aussie pickled garlic, after all! This tangy treasure can last in the fridge for up to one month. But let's be real, it's so good; it might not stick around that long.
Embark on your pickling adventure with the Ultimate Aussie Pickled Garlic – a taste explosion that's sure to make your taste buds throw a Down Under celebration!