From Mexico's Pantry: Zesty Pickled Garlic with Chile & Herbs (Ajos Encurtidos)
Details
This recipe for Mexican-style pickled garlic, or Ajos Encurtidos, is a fantastic way to preserve garlic while infusing it with a vibrant mix of chiles, herbs, and spices. Unlike milder versions, this condiment delivers a tangy, slightly spicy kick that is characteristic of Mexican culinary traditions. Perfect for garlic lovers, these pickled cloves are a versatile addition to any pantry, ready to liven up your meals or be enjoyed straight from the jar.
Ingredients
Instructions
Prepare the Jars
First, sterilize four half-pint canning jars and their lids. You can do this by running them through a sterilizing cycle in a dishwasher or by boiling them in water. Set them on a clean towel to air dry.
Blanch the Garlic (Optional but Recommended)
To make peeling easier and to mellow the garlic's raw bite, you can blanch the cloves. Bring a pot of water to a rapid boil, add the garlic cloves for 30-60 seconds, then immediately transfer them to a bowl of ice water to stop the cooking process. Drain well and peel.
Make the Brine
In a stainless steel saucepan, combine the white vinegar, sugar, salt, peppercorns, and mustard seeds. Bring the mixture to a boil over medium heat, stirring until the sugar and salt have completely dissolved. Let it boil gently for one minute.
Combine and Infuse
Add the peeled garlic cloves and chiles de árbol to the hot brine. Bring everything back to a boil and cook for another 3-5 minutes.
Pack the Jars
Place a sprig of oregano and thyme into each sterilized jar. Carefully pack the hot garlic cloves and chiles into the jars, leaving about a 1-inch headspace at the top.
Fill and Seal
Pour the hot brine over the garlic to cover it completely, maintaining about a ½-inch headspace. Use a chopstick or plastic knife to remove any air bubbles. Wipe the jar rims clean, center the lids on top, and screw on the bands until fingertip-tight.
Process and Store
For long-term shelf stability, place the jars in a canner of boiling water and process for 10 minutes. Turn off the heat, let the jars rest in the water for 5 minutes, then remove and let them cool undisturbed on a towel for 24 hours. Check the seals; the lids should be curved downward and not move when pressed.
Patience is Key
Store the sealed jars in a cool, dark place for at least two weeks before opening to allow the flavors to fully develop. If any jars did not seal properly, store them in the refrigerator and consume within a month.
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