I serve these pickled green garlic shoots with some of the root ends attached and with as much of the greens as can fit in the jar. Use the garlic on salads, in pasta, or as a tapas like appetizer served on toasted and buttered baguette slices.
You may skip the canning aspect of this recipe and store the jarred garlic in its liquid in the refrigerator up to 1 month.
- 1 cup Champagne vinegar
- ½ cup sugar
- 2 teaspoon kosher salt
- 1 teaspoon whole coriander seeds
- ½ teaspoon whole anise seeds
- ½ teaspoon whole black peppercorns
- ½ teaspoon crushed red pepper flakes
- 5 large fresh basil leaves
- 10 ounce trimmed fresh green garlic shoots (with the greens and some roots attached)
Sterilize 1 (16 oz) jar with its lid according to the manufacturer’s instructions (or 2 or 3 smaller jars). Meanwhile, stir together vinegar, sugar, salt, coriander seeds, anise seeds, peppercorns, red-pepper flakes, basil, and 2 cups water in a large sauce pan sized to fit the onions laying flat in as close to a single layer as possible. Bring to a boil. Add garlic shoots; return to a boil. Reduce heat, cover, and simmer until tender, 15 to 18 minutes. Remove from heat, and let cool completely in the liquid, about 1 ½ hours.
Carefully gather the garlic shoots into a bundle all facing the same direction. Place them in the prepared jar, root end first, then swirl the greens inside. Fill the jar with as much liquid as necessary to completely submerge. Spoon in as much of the seeds and basil as you can. Secure the jars with the sterilized lids & bands. Place the jars back in the sterilizer or pot of water and process by boiling for 15 minutes. Remove carefully with tongs. Cool, then store in a dry place for at least 3 weeks before opening.
Once opened they can be refrigerated in their liquid in an airtight container up to 1 month.