Author Notes
I found this original recipe by chef Cecilia d'Imperio in the food section of an Argentine newspaper, ripped it out, and promptly lost it. So I wrote them and asked them to publish it again...and they did! With stern instructions not to lose it.
After some alterations I came up with this.
It´s a softer, sweeter version of a staple which countries as far and wide as Korea, Russia and Spain have in common. It goes well with roasted meats. Can also be used in marinades, or processed to make an adobo. —cookinthecountry
Test Kitchen Notes
This pickled garlic had a nice texture, with a subtle note of allspice from the brine. It's a great way to preserve garlic when you've got a lot of it! —Allison Bruns Buford
Ingredients
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6
heads of garlic
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1 cup
balsamic vinegar
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1/2 cup
water
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1/2 cup
white vinegar
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1 tablespoon
black peppercorns
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1/2 tablespoon
coriander seeds
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1
bay leaf
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1 tablespoon
white peppercorns
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1 tablespoon
whole allspice berries
Directions
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Place the unpeeled heads of garlic in a saucepan. Cover with water, bring to a boil and cook for 5 to 8 minutes. The garlic should be cooked but still firm.
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Drain, and when cool enough to handle, peel and place the garlic cloves in a sterilized glass jar.
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Now place the remaining ingredients in a small saucepan, bring to a boil, and simmer for about 10 minutes.
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Pour the hot mixture over the garlic cloves, making sure the jar is filled right to the top. Discard any left over liquid. Close jar tightly and sterilize in boiling water for 15 minutes. This will keep for at least a year.
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