Pickled garlic! It’s a THING. I was pretty excited to find it, as a completely unfamiliar food item to me, and once I started digging through recipes I decided a) I wouldn’t make too much, and b) I’d try a couple different versions. Apparently it’s a standard Korean dish, so I decided on that as well as a French recipe. What’s interesting is that the Korean version is intended to be eaten straight out of the jar, while the French recipe suggests that it’s more often used as a future-recipe-prep type thing. It would normally be grated and used in a salad dressing, or mixed in with hummus, for example.
It takes some time, this pickled garlic. I’m on the second stage of the Korean kind, and the French is technically done, though I tried one of the larger cloves today and I’m still breathing fire. I’m curious to know what they’ll both taste like an a couple weeks (better? more mild, I assume?) But here goes:
So, sure you decide to pickle garlic. And then you realize that lots of cloves of garlic is great and delicious and all, but you have to peel it! What! However, dear friend, there is a way.
If you didn’t watch that video, you break the bulbs up, put the cloves in a bowl, place another bowl upside down over the top, and shake the crap out of it.
Goes from that ^ to this:
And depending on the bowls you use, you might not even have to go through as many some-of-them-peeled-so-i’ll-take-them-out rounds as I did. It saves time.
After this initial peeling part, the different styles split.
French Pickled Garlic
1/3 cup dry white wine
1/2 small red chile, sliced thinly
3 sprigs thyme
1 sprig rosemary
1 dried bay leaf
7-8 whole peppercorns
1/4 teaspoon dried herbes de provence
1/2 teaspoon kosher salt
2 1/2 teaspoons granulated sugar
1 cup whole garlic cloves, skins removed
Korean Pickled Garlic
[My notes: I cut this recipe in half.]
1-quart jar with a lid