Spicy Pickled Garlic

5.0 (1 reviews)

1/2 cup white wine vinegar
1/2 cup dry white wine
1 dried chili pepper
1 sprig thyme
1 sprig rosemary
1 bay leaf
10 mixed peppercorns (black, pink, white)
2 tsp. sugar
1/2 tsp. pickling slat
1 cup fresh peeled garlic cloves

• In a nonreactive saucepan over medium heat, combine all the ingredients except the garlic. Bring to a boil and cook for 5 minutes.
• Add the garlic and return to a boil. Cover and remove from the heat. Let sit at room temperature for 24 hours.
• Place the saucepan over medium heat and bring to a boil again. Carefully transfer to a 1/2-pint jar. Let cool.
• Cover tightly and place in the refrigerator. The garlic will be ready to eat in 5 days and can be stored in the refrigerator for up to a year.
Makes 1 quart

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind