Zesty Pickled Garlic with Lemon and Thyme
Ingredients:
- 1 cup garlic cloves, peeled
- 1 cup distilled white vinegar
- 1/2 cup water
- 1 tablespoon sea salt
- 1 tablespoon sugar
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 teaspoon dried thyme
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 bay leaf
Instructions:
1. Prepare the Jars: Sterilize two pint-sized glass jars and their lids by boiling them in water for 10 minutes. Allow them to air dry.
2. Prepare the Garlic: Place the peeled garlic cloves in a bowl and set aside.
3. Make the Pickling Brine: In a saucepan, combine the distilled white vinegar, water, sea salt, sugar, lemon zest, lemon juice, dried thyme, black peppercorns, red pepper flakes, and the bay leaf. Bring the mixture to a gentle boil over medium heat, stirring until the salt and sugar dissolve completely.
4. Pack the Jars: Once the brine is ready, remove it from heat. Carefully pack the garlic cloves into the sterilized jars, leaving about half an inch of headspace at the top.
5. Add the Brine: Pour the hot pickling brine over the garlic cloves, ensuring they are fully submerged. Use a clean utensil to remove any air bubbles by gently tapping the jars.
6. Seal and Cool: Wipe the rims of the jars with a clean cloth to remove any residue, then seal them with the sterilized lids. Allow the jars to cool to room temperature.
7. Refrigerate: Once cooled, store the jars in the refrigerator. For optimal flavor, let the garlic pickle for at least 1 week before consuming.
Storage Instructions:
- Keep the pickled garlic in the refrigerator.
- The pickled garlic will maintain its best quality for up to 3 months.
Enjoy this zesty twist on pickled garlic, perfect for adding a burst of flavor to salads, sandwiches, or as a unique snack on its own!