Chili pickled garlic is a great way to store everyone’s favorite cooking ingredient, adding a little something extra in the process to boot. With the addition of red pepper flakes, these little wonders work well added to recipes to provide just a touch of warmth. And they are also a perfect addition to tapas or other snack food.
These little jars of spicy pickled garlic make great gifts too. Those garlic bulbs look so tempting in the brine. And the mix of colors and shapes (thanks to the addition of those tiny round yellow mustard seeds) is just so pleasing to the eye. It looks good just sitting on a counter.
Note: It’s important to sterilize your jar prior to adding the garlic. Follow these instructions, as provided by the National Center for Home Food Preservation. It’s as simple as submerging the jar (lid and all) in boiling water for ten minutes prior to use.
If you wish to use this spicy pickled garlic in a dish where you’d rather not have the full pickled flavor, you can remove some of that flavor. Soak the garlic in cold water for ten minutes prior to use. That’ll remove a good bit of the pickled taste, but also some of the delicious warmth this recipe provides.
Chili Pickled Garlic
- Peel the garlic cloves and set aside.
- In a small sauce pan bring the water to the boil and add salt.
- Add the garlic cloves to the boiling water for 30 seconds. Then scoop the garlic out of the water with a slotted spoon and place in a small sterile jar.
- Add the mustard seeds, sugar, and chili flakes to the garlic and pour over the vinegar.
- Fasten the lid. Make sure the jar is at room temperature, then place the jar in the refrigerator.
- For best flavor, allow the chili pickled garlic to set for 24 to 72 hours before opening the jar.