Quick Pickled Garlic With Mediterranean Flavors

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Chop up some of these delicious, pickled cloves and add to salads, or to your roasts. They pack a lot of flavour. From quick pickles: easy recipes with big flavor by chris schlesinger, john willoughby, and dan george.

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Steps

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In a small nonreactive saucepan , combine the vinegar , sherry , salt , peppercorns , bay leaf , and chile , and bring to a boil over medium-high heat , stirring once or twice to dissolve the salt.

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Reduce the heat to medium , add the garlic , and simmer for 30 seconds or so.

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Remove from the heat and add the fresh herb.

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Allow to cool to room temperature , uncovered , and then pour into a jar with a nonreactive lid.

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Cover tightly and let stand at room temperature for at least a day before sampling one of the smaller cloves.

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The flavor will improve steadily over the first few days , as the liquid penetrates the garlic.

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This pickle will keep , covered and refrigerated , for 2 months or more.

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Ingredients

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white wine vinegar, sherry wine, kosher salt, black peppercorns, bay leaf, hot chili pepper, garlic, fresh oregano