Spicy Baby Garlic Recipe

Prepare garlic

Peel 24 baby (elephant) garlic cloves. Rinse briefly and pat dry. Trim any brown tips so cloves are clean and uniform in size.

Make brine base

In a small saucepan combine 2 cups water, 1 cup distilled white vinegar, 2 tablespoons granulated sugar and 1 tablespoon sea salt. Bring to a gentle simmer over medium heat, stirring until the sugar and salt dissolve (about 3–4 minutes).

Add spices to brine

Add 1 teaspoon whole black peppercorns, 2 bay leaves, 1 teaspoon whole coriander seeds and 1 teaspoon mustard seeds to the simmering brine. If using torn dried guajillo/ancho, add it now. Simmer together for 2 minutes to bloom the aromatics, then remove from heat.

Jar the garlic

Place the peeled garlic cloves into a clean 16–20 oz (500–600 ml) jar. Add the fresh halved red chiles and the dried red chili flakes to the jar, distributing evenly among the cloves.

Pour brine over garlic

Carefully pour the hot brine into the jar so the garlic is completely submerged (leave about 1/2 inch headspace). Use a clean spoon to dislodge any air bubbles. Wipe the jar rim and seal with a lid.

Rest the jar

Let the jar cool to room temperature (about 30–45 minutes). Then refrigerate for at least 48 hours before using; flavor develops further after 5–7 days. The garlic will keep in the refrigerator for up to 2 months.

Infuse heat

After 24–48 hours in the jar, open and add 2 teaspoons hot chili oil and 1/2 teaspoon smoked paprika plus 1/4 teaspoon freshly ground black pepper to boost heat and smokiness. If you prefer milder heat, start with 1 teaspoon chili oil and add more later to taste.

Close the jar and gently invert several times to distribute the oil and spices through the brine. Return to the refrigerator and allow to infuse for an additional 24–48 hours before serving. Taste after this period and adjust: add more chili flakes or oil if you like it spicier.

Dress and serve

When ready to serve, drain the garlic from most of the brine into a small bowl (reserve brine for later use). Transfer the garlic and a few chiles to a small serving bowl. Drizzle with 1 tablespoon extra virgin olive oil and 1 teaspoon fresh lemon juice. Sprinkle chopped parsley or cilantro and, if desired, a pinch (about 1/4 teaspoon) of flaky sea salt.

Serve as a spicy condiment alongside grilled meats, cheeses and charcuterie, in sandwiches, or chopped into sauces. Leftover pickled garlic can be stored refrigerated; before each use you can stir in a little reserved brine or extra chili oil to refresh the flavor.