- 5 heads of garlic
- 3/4 cup white distilled vinegar
- 3/4 cup sugar
- 1 teaspoon kosher salt
- 2 cloves
How to make this recipe
Separate each of the heads of garlic into cloves. Peel the cloves.
Bring vinegar, sugar and salt to a boil, simmering until the sugar dissolves. Add the peeled garlic cloves and the cloves to a small glass jar. Pour the vinegar mixture into the jar and seal.
A trick for keeping the garlic cloves intact when you peel them: Squeeze the ends of each clove together. The papery sheath should crack open, making it easy to peel. The garlic has a tendency to turn bluish-green as it pickles. It may look odd, but blue-green garlic is perfectly safe to eat.