How to make Pickle the garlic. For all you pickle lovers

Ingredients

• 10 cloves Garlic Cloves (peeled, whole)
• 2 sprigs Fresh Dill (fresh, washed)
• 1 inch Fresh Ginger (skin on or off, thinly sliced)
• 1 piece Serrano Chili (optional, sliced thin)
• 1 teaspoon Whole Peppercorns (black peppercorns)
• 1 leaf Bay Leaf (adds subtle aroma to brine)
• 1 tablespoon Salt (kosher or sea salt)
• 2 cups Water (filtered, for brine)

Instructions

1. Blanch Garlic

   Bring a pot of water to a rolling boil, add the peeled garlic cloves and blanch for 30 seconds, then immediately transfer to an ice bath to stop cooking.

   Time: PT5M

   Temperature: boiling

2. Slice Ginger

   While the garlic cools, thinly slice the ginger piece (skin on or off – both work).

   Time: PT2M

3. Pack the Jar

   Place the blanched garlic cloves, dill sprigs, sliced ginger, optional serrano chili, peppercorns, and bay leaf into the mason jar.

   Time: PT3M

4. Prepare the Brine

   In the same pot, combine 2 cups water with 1 tablespoon salt. Bring to a boil, stirring until the salt fully dissolves.

   Time: PT5M

   Temperature: boiling

5. Add Brine to Jar

   Carefully pour the hot brine over the packed ingredients, filling the jar to about ½ inch below the rim.

   Time: PT2M

   Temperature: hot

6. Seal and Shake

   Close the jar tightly with its lid and give it a gentle shake to distribute the spices.

   Time: PT1M

7. Cool and Refrigerate

   Let the jar cool to room temperature (about 15 minutes), then place it in the refrigerator for 2‑3 days before using.

   Time: PT15M

Nutrition Facts

Calories

45

Protein

1 g

Carbohydrates

10 g

Fat

0 g

Fiber

1 g