I loooved my refrigerator pickles this summer. They were so fresh and tasty and crunchy and flavorful, and more times than I could count I found myself snacking on them straight out of the fridge. I didn’t know that pickling could be so easy, and I loved the simplicity and immediacy of those delicious pickles.
Well, it seems that I’ve been hearing a lot lately of people pickling garlic. And garlic is my favorite seasoning/herb, so of course I needed to try it! The most interesting variation I’ve heard of is pickling garlic in honey, but I’m not feeling that adventurous yet so I figured I’d try a more simple and traditional pickle of garlic in olive oil.
This delicious condiment (can it be called a condiment? Seasoning? Flavor …thing…?) was so easy to make. These adorable garlic pickles were done in less than 10 minutes!
The garlic gets infused with the olive oil and the herbs and the olive oil gets infused with the garlic and the herbs, and happy flavor blending occurs all up in those little jars. The garlic mellows out to lose the spicy zing that fresh garlic often has, and instead boasts a creamy, savory, herby garlic flavor that made me pop more than a few into my mouth like candy.
I love these adorable little glass jars for storing my garlic pickles. The cute jars not only make the pickles look great and fit easily anywhere, but it also makes them easy to pack up for great holiday gifts!
10 minutes is all that stands between you and delicious pickled garlic, and a wonderful, easy, tasty gift for (yourself or) any cook or food lover on your gift list!
- 5 heads of garlic, peeled (see an easy way to peel an entire head of garlic here)
- 1 cup pickling liquid
- 6-8 stalks of fresh thyme
- 2 bay leaves
- about 1 cup extra virgin olive oil
- Bring the pickling liquid to a boil in a small saucepan over medium heat. Add the garlic cloves to the boiling liquid and "cook" for 30-45 seconds. Do this in two batches, if necessary. Remove the garlic cloves from the pickling liquid and let them dry on a few layers of paper towels.
- Divide the garlic cloves between two sealable half pint jars (like this). Nestle 3-4 stalks of thyme and one bay leaf among the cloves of each jar.
- Add enough olive oil to the jars to cover the garlic cloves and herbs. Seal the jars and place them in the refrigerator. The garlic is ready to use after 48 hours. Pickles last up to 3 months.