Recipe by Chef Aaron Cozadd, Union Joints, Clarkston

Photography By Carole Topalian | November 01, 2017

Ingredients

  • 2 cups distilled white vinegar
  • 1½ cups sherry vinegar
  • 1¼ cups water
  • ¾ cups sugar
  • 1 large shallot, minced
  • 1 large sprig fresh tarragon
  • 8 whole garlic heads, cloves separated and skins removed

Instructions

Like all handcrafted grub at the Union Joints, pickled garlic is inventive and fresh. It is a great item to add to pizza or salad and it’s a natural match for an antipasti platter. Try blending a few cloves into a dip or salad dressing to deepen the flavor.

1.  Combine white vinegar, sherry vinegar, water, sugar, shallot and tarragon in a medium saucepan; bring to a boil. Remove from heat.

2.  Place prepared garlic cloves in a large bowl and cover with hot pickling liquid. Keep at room temperature for about an hour. Place in a covered container in the refrigerator for up to 2 weeks.

Yield: 3 cups garlic

Chef’s Note: To remove the skins from the garlic cloves easily and keep whole, lightly tap the clove with the back of your knife. This loosens the skins just enough to remove but not crush the clove.

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Ingredients

  • 2 cups distilled white vinegar
  • 1½ cups sherry vinegar
  • 1¼ cups water
  • ¾ cups sugar
  • 1 large shallot, minced
  • 1 large sprig fresh tarragon
  • 8 whole garlic heads, cloves separated and skins removed
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