Lisa Atwood, Rebecca Courchesne, Rick Field

Pickled Garlic

Preparation info
  • Makes

    6

    half pint jars
    • Difficulty

      Easy

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

Garlic aficionados will be unable to resist these whole cloves accented with lemon and red pepper. Mash the cloves or chop them finely before using them to season a tomato sauce or bean dip. Or, make a sandwich spread with this garlic, some fresh herbs, and mayonnaise.

Ingredients

  • 20 heads garlic
  • 6 lemons
  • 3 cups (24

Method

Have ready hot, sterilized jars and their lids.

Working with 1 head of garlic at a time, separate the cloves and peel them, discarding any very small or discolored cloves. Using a cocktail citrus zester, remove long, thin curls of zest from the lemons. (If desired, squeeze the juice from the lemons and reserve for another use.)

In a larg