Easy Quick Pickled Garlic Cloves

If you love garlic like we do, you'll love this quick, pickled garlic recipe. This way, you have plenty of tasty garlic to last throughout the winter months. Garlic is especially helpful in warding off the sniffles too. These are great to use on sandwiches (minced, of course), for cocktails, Bloody Mary's or just snack whole or on crackers. Really, there are so many ways to get creative and use these! This is what you'll need for 4, pint-sized jars:

Photo byEvolving Table

Ingredients:

• 1/4 cup canning salt
• 1 Tbl sugar
• 5 cups white vinegar
• 2 pounds fresh garlic peeled
• 1 teaspoon red chili flakes
• 2 heads fresh dill, stems and leaves coarsely chopped

In a large saucepan, combine the canning salt and vinegar, then bring the mixture to a boil. Once boiling, lower the heat and let it simmer at 180°F for 10 minutes. While the pickling liquid is simmering, prepare 4 sterilized pint jars (approximately 8 ounces per jar). Pack each jar with peeled garlic cloves, ensuring you leave 1/2 inch of headspace at the top of the jars. To each jar, add 1/4 teaspoon of red pepper flakes and half a head of fresh dill for added flavor.

Using a ladle, carefully pour the hot pickling liquid into the jars, dividing it evenly and maintaining the 1/2-inch headspace. Remove any trapped air bubbles by gently tapping the jars, then wipe the rims clean. Place the lids on top and screw the bands on until fingertip-tight.

Chill the jars in the refrigerator for at least 24 hours before consuming. Keep in mind, the flavors will continue to develop and reach their full potential after about 2-3 weeks.

Storage:

Label top of jars with the date and store in refrigerator for up to 4 months. This recipe is not designed to be canned and is not shelf-stable. It must be stored in the fridge for the duration.