Rainy days make some people antsy but I always find them to be a great time to catch up on projects that I've been meaning to get around to doing...like this one for pickling garlic. I love pickled garlic and bookmarked this recipe last year after I attended a Master Canner's seminar with some friends but I never got around to making it...well, what better time than a rainy leap day to get it done?
And speaking of garlic, if you haven't read Ruth Reichl's Garlic & Sapphires yet...get to it. Reichl used to be the food critic for the NYT and then was the editor-in-chief for Gourmet magazine. She's such an eloquent writer and one of my favorite authors. If you love food memoirs, you'll love her books. Also check out: Tender at the Bone and Comfort Me with Apples, which talks about her childhood. You can find her books at your local bookstore or library.
Spicy Pickled Garlic (recipe from Pinch My Salt)
Approximately 1 1/2 cups peeled garlic cloves (4 – 5 heads of garlic)
3 dried chilies
2 cups white wine vinegar
2 scant teaspoons sugar
1 teaspoon salt
special equipment: 3 sterilized half-pint jars with lids
- Fill jars with garlic cloves and add one dried chili to each jar.
- In a small saucepan, combine vinegars, sugar, and salt.
- Bring to a boil, stirring to dissolve sugar and salt.
- Fill jars with hot liquid and screw lids onto the jars. Let cool to room temperature then refrigerate.
- Garlic should be ready to eat in about 3-4 weeks and will keep in the refrigerator for about 4 months.