I don’t know that I’ve ever been more antsy to taste test a newly pickled item. I love garlic and cook with it aggressively; by pickling it my hope is I can eat it straight as well. The recommendation for this pickled garlic recipe is to wait at least a week for the raw garlic flavor to temper a bit but I might cheat and try them out sooner. I didn’t really follow a recipe for this; as usual, there’s a little inspiration from my tried and true Joy of Pickling book plus some random Googling and Pinterest searches so we’ll see how this pickled garlic recipe turns out.
Quick note: don’t be confused by the spice measurements below. I have a completely random assortment of jars so I usually have to adjust measurements – especially if they feature whole spices measured out rather than dissolved in the brine (peppercorns, dried spices, etc.) – based on multiple jar sizes.
A further pickling lesson: 1 quart is the largest jar I’ll use. The standard mason jar everyone has is 1 pint; and 2 pints make a quart. The cute little jars I use a lot as well equal 1/2 pint. So based on the recipe below, if you use a pint jar, double the peppercorn, red pepper and oregano measurements, because math.