Pickled Young Spring Garlic

Spring garlic is becoming more common at farmers’ markets around the country, and it is well worth trying. The bulbs at this point in the season are still very small and look like lumpy scallions. They’re great fresh, sliced and used in egg dishes or brothy soups, for example. This easy pickle, in which two soaks in rice vinegar help to mellow the bite of fresh garlic, is of Korean origin and would be most at home on a table full of small plates of banchan, or side dishes.