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Peeling five heads of garlic can be quite the time commitment. For a crafty, time-saving solution, buy pre-peeled garlic at the supermarket. 

Scott Hocker
September 2014

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Credit: © Scott Hocker

Recipe Summary

total:
15 mins
Yield:
Makes 1 pint
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Separate each of the heads of garlic into cloves. Peel the cloves.

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  • 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.

Notes

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. 

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