French Pickled Garlic

(recipe, Linda Ziedrich)


Mellowed by brief cooking and wine, this pickled garlic is very mild in flavor. Slice it to add to salads or use as a garnish. Or top off the jar with olive oil, and serve the whole cloves as an appetizer.


  1. 1½ cups white-wine vinegar
  2. ½ cup dry white wine
  3. 1 small dried chile pepper
  4. 1 small thyme sprig
  5. 1 small rosemary sprig
  6. 1 small bay leaf
  7. 10 black peppercorns
  8. 2 tsp. sugar
  9. ½ tsp. pickling salt
  10. 1 cup peeled fresh garlic cloves


  1. Put all of the ingredients except the garlic into a non-reactive saucepan. Bring the contents to a boil, and gently boil them for 5 minutes. Add the garlic. Return the contents to a boil, then cover the pan, and remove it from the heat. Let it stand at room temperature for 24 hours.
  2. Bring the contents of the saucepan to a boil again, then transfer them to a half-pint jar. Let the jar cool, and cover it tightly with a non-reactive cap.
  3. Store the jar in the refrigerator. The garlic will be ready to eat in about five days, and will keep for about one year.