Name: Chipotle Pickled Garlic
Total time: 7 d 50 min
Ingredients: 6 heads garlic (10 ounces), separated (about 100 cloves); 1¼ cups cider vinegar; ¼ cups sugar; 1 tablespoon canning and pickling salt; 1 teaspoon dried chipotle chile powder; 1 teaspoon red pepper flakes

Why This Recipe Works

To achieve the best texture, color, and flavor, we tested several methods for preparing the cloves. We tried pan-roasting them to add a toasted flavor but found the texture of the cloves degraded too quickly in the brine. Peeling and packing the garlic raw required an unacceptably long pickling time. We decided to blanch the unpeeled cloves in boiling water to make them easier to peel; this step also slows down the reaction that occurs when the sulfur compounds in garlic are exposed to acid and produce a (harmless) blue-green color. After bringing the brine to a boil, we added the blanched cloves, set a timer for 2 minutes, and allowed them to simmer in the brine until just tender but not too soft. After one week in the refrigerator, the garlic is pickled and ready to use; at two weeks, its flavor is deeper and more complex.

Before You Begin

Look for garlic bulbs containing medium-size cloves that are firm and bright white. This pickled garlic cannot be processed for long-term storage.

Instructions

Fill medium bowl with ice water. Bring 2 quarts water to boil in medium saucepan over high heat. Add garlic and cook for 1 minute. Transfer garlic to ice water and let cool for 2 minutes; drain well, discard ice, and peel garlic.

Bring vinegar, sugar, salt, chile powder, and pepper flakes to boil in now-empty saucepan over medium-high heat. Add peeled garlic, cook for 2 minutes, then immediately remove from heat.

Meanwhile, place two 1-cup jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.

Using slotted spoon, pack garlic into hot jars. Using funnel and ladle, pour hot brine over garlic to cover. Let jars cool to room temperature, cover with lids, and refrigerate for at least 1 week before serving. (Pickled garlic can be refrigerated for at least 3 months; flavor will continue to mature over time.)