This easy chilled pickle requires no heat, no sealing, no canning, just covering garlic cloves with vinegar and letting them sit around for awhile. These cloves are great on a relish tray for those with a bold palate, but also work great minced in salad dressings or other places you might use raw garlic.
Prep Time: 20 minutes
Cook Time: 2 minutes
Ingredients:
- 4 heads garlic
- 1 pint jar
- 3 dried red chiles, such as arbol (optional)
- 1 cup unseasoned rice vinegar
- 1 tsp. salt
- 1 tsp. sugar
Preparation:
- Bring a large pot of water to a boil. Meanwhile, separate garlic into cloves. Drop cloves into water and cook 30 seconds. Drain and rinse with cold water. Peel cloves.
- Put cloves in pint jar and arrange chiles in jar, if you like.
- Combine vinegar, salt, and sugar. Pour over garlic to cover (you may have some leftover). Cover jars with lids and store in refrigerator for at least 1 month before using. Garlic will keep, chilled, for at least a year.
