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Young garlic is a delicacy with a milder taste than regular mature garlic. It smells fragrant, is crunchy, and is great for both cold and hot dishes. However, it has one drawback – it spoils quickly. Good news? With the right method you can keep it fragrant and crunchy for a whole year. Below you will find a simple, safe, and practice-tested method for pickling in a vinegar brine with herbs.
Ingredients (for 1 large jar, approx. 3 l)
- 1 kg young garlic (firm, healthy heads with green shoots)
- 1 liter white wine vinegar
- 1 liter water
- 100 g coarse salt
- 1 tablespoon sugar
- 2–3 bay leaves
- 6–7 black peppercorns
- 2 sprigs fresh thyme
- 1 large sterilized jar with lid (min. 3 l)
Optional ingredients for flavoring
- extra virgin olive oil (for final drizzling after opening)
- fresh or dried chili pepper
- chopped parsley
- a few lemon slices or a pinch of saffron (for a milder taste or a golden hue)
Step-by-step procedure
- Selecting and cleaning the garlic: Choose firm, healthy heads without mold or damage. Rinse them in cold water, gently remove any remaining soil, and let them drain and dry on a clean towel for about 20 minutes. The garlic should be almost dry but still pliable.
- Preparing the brine: Pour 1 liter of water and 1 liter of white wine vinegar into a pot, add 100 g coarse salt and 1 tablespoon sugar. Bring to a boil and stir until the crystals dissolve. Remove from the heat and let cool completely.
- Sterilizing the jar: Wash the jar and lid with hot soapy water and sterilize – either 25 minutes in the oven at 120 °C, or 10 minutes in boiling water. Sterilization minimizes the risk of mold and unwanted fermentation.
- Layering the spices and filling: Place a bay leaf, thyme, and peppercorns on the bottom of the jar. Insert the young garlic heads unpressed so they remain crunchy. For a more pronounced flavor you can intersperse lemon slices or pieces of chili.
- Pouring the brine: Slowly pour the cooled brine so the garlic is completely submerged. Use a wooden spoon to release air bubbles. Seal with the sterilized lid and transfer to a cool, dark place (pantry, cellar).
- Maturing and storage: Let mature for at least 4 weeks, ideally 3–6 months. The flavor will mellow and deepen, and the cloves will remain crunchy. Store an opened jar in the refrigerator and consume within 2 weeks. For longer freshness you can lightly cover the top layer with olive oil after opening.
Tips for best results
- A milder flavor profile can be achieved by using apple cider vinegar instead of wine vinegar.
- Like it spicy? Add a few pieces of red chili pepper.
- For an attractive color, you can add a pinch of saffron to the brine.
- Always store jars in a cool, dark place; heat shortens shelf life and alters the taste.
- If the brine becomes cloudy, develops an off smell, or mold appears, do not consume the product.
How to use pickled young garlic
It works as a delicacy with cheeses and cold cuts, and it complements salads, toasts, spreads, soups and pasta excellently. Compared to regular garlic it is milder, with a slightly piquant, fresh note of vinegar and herbs.
Conclusion
This traditional method is simple, safe, and does not require special equipment. Thanks to it you will preserve the taste and aroma of young garlic for a whole year and at the same time have a homemade product you can be proud of. Try it and surprise yourself and your loved ones – homemade is simply the best.
