Of all the fresh produce to pickle this summer, the last thing on your mind is probably to pickle garlic cloves.  As strange as it may sound, this simple recipe for Fig-Balsamic Pickled Garlic, courtesy of my friend Kathryn in Colorado, is uniquely sublime.  Just 2 ingredients are needed here: a fig-infused balsamic vinegar and a head of garlic.  Simply peel the garlic cloves, place them in a jar, and cover them with the balsamic vinegar.  Seal and refrigerate for at least 2 weeks, the garlic absorbs the tangy vinegar but also keeps its peppery flavor.

A note from my friend Kathryn on this recipe: ‘After visiting a garlic far this fall, I’ve been in to pickled garlic—sliced paper thin, then pickled in fig balsamic for couple of weeks. Eat a couple of slices with a bit of cream cheese on a cracker to get the maximum health benefits. It’s delicious, but definitely a preparation for garlic lovers only!’

Thank you Kathryn for sharing this unique pickling recipe with us! 

Buon appetito!

Tagged: fig-balsamic vinegar, fig-infused vinegar, garlic, garlic clove, garlic recipe, pickles, pickling, vinegar