Tried something new this week! I have never eaten pickled garlic before, but have hear rave reviews. Apparently it is good both for straight up snacking like a dill pickle, and for cooking with.

I followed the recipe in Canning for A New Generation by Liana Krissoff. (It is one of the few canning books I own, and one of my favorites!)

It is really quick and simple provided you buy a bag of peeled garlic. It is so fast that I whipped these up last minute just because I had my water bath canner boiling for another project!

I am really excited to have a few jars of shelf stable garlic in my cupboard this winter. I also love the fact that they were so incredibly quick! I don’t mind the time it takes in general to prepare or preserve food, but often it is just a fact that it takes longer, so having a recipe that does not in my arsenal really helps.

You could absolutely take the extra time and do this with your homegrown garlic of course, if you wanted a way to preserve it a bit longer. My harvest this year was a dismal failure though, and if I am being completely honest the lure of those lovely pre-peeled cloves is very strong…

Do you use pickled garlic in your cooking at home? I would love to hear how you use it! One of my biggest challenges when trying new preserves is that if I am not familiar with it, I don’t always know what to do with it once it is in the cupboard.

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