Quick pickled green garlic (4 ingredients!)
Mouthwatering quick pickled green garlic has a vibrant vinegary crunch. It adds mild, garlicky bite and acid to sandwiches, salads, and bowls. Keep a batch on hand in the fridge, and extend the flavors of spring!
Servings: 10 people
Calories: 5kcal
Ingredients
- 1 cup water
- 2 Tablespoons sea salt or kosher salt (not iodized)
- 1 cup white vinegar
- 4 stalks green garlic (or more, depending on size)
Instructions
- Fill a small to medium sized pot with water and salt. Bring to a medium heat and stir until the salt dissolves. Once it has fully dissolved, turn off the heat. (This generally takes 2 or 3 minutes.)
- Add white vinegar to the pot, and stir to combine. Set aside to cool slightly.
- Trim the root ends from the green garlic, and thinly slice from the white bulb up to the green tops.
- Add the slices to a clean jar. Then carefully pour the vinegar solution over it. Make sure the slices are totally submerged, and cover the jar with a lid. Once the pickling brine has cooled to room temperature, move the jar to the refrigerator.
- The pickled green garlic will be ready to eat the next day, but it will taste even better as the days pass. Store in the refrigerator until you're ready to eat it.
Notes
Green garlic varies in size. If yours is closer to the size of leeks, this amount of brine should be about right. If yours is closer to the size of spring onions, you will likely have extra brine leftover. Save it for jalapeños or more green garlic.
Storage instructions
Store in the refrigerator and keep green garlic fully submerged in brine. It should last about 2 to 3 weeks. Always use a clean utensil to avoid contamination.
Nutrition
Calories: 5kcal | Carbohydrates: 0.1g | Protein: 0.03g | Fat: 0.002g | Polyunsaturated Fat: 0.001g | Sodium: 1397mg | Potassium: 2mg | Fiber: 0.01g | Sugar: 0.01g | Vitamin A: 0.04IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.03mg
