Quick Pickled Garlic with Mediterranean Flavors

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Quick Pickled Garlic with Mediterranean Flavors

 

1/2 cup white wine vinegar

1/4 cup sherry

3/4 teaspoon kosher or other coarse salt

1/4 teaspoon black peppercorns

1 bay leaf

1 or more small hot chile of your choice, slit up the side

1 cup garlic cloves, peeled

1 tablespoon coarsely chopped fresh oregano, thyme or rosemary

 

In a small nonreactive saucepan, combine the vinegar, sherry, salt, peppercorns,

bay leaf and chile and bring to a boil over medium high heat, stirring once or

twice to dissolve the salt. Reduce the heat to medium, add the garlic and simmer

for 30 seconds or so. Remove from the heat and add the fresh herb. Allow to cool

to room temperature, uncovered and then pour into a jar with a nonreactive lid.

Cover tightly and let stand at room temperature for at least a day before

sampling one of the smaller cloves. The flavor will improve steadily over the

first few days, as the liquid penetrates the garlic. This pickle will keep,

covered and refrigerated for 2 months or more.