Directions:
- In a small nonreactive saucepan, combine the vinegar, sherry, salt, peppercorns, bay leaf, and chile, and bring to a boil over medium-high heat, stirring once or twice to dissolve the salt.
- Reduce the heat to medium, add the garlic, and simmer for 30 seconds or so.
- Remove from the heat and add the fresh herb.
- Allow to cool to room temperature, uncovered, and then pour into a jar with a nonreactive lid.
- Cover tightly and let stand at room temperature for at least a day before sampling one of the smaller cloves.
- The flavor will improve steadily over the first few days, as the liquid penetrates the garlic.
- This pickle will keep, covered and refrigerated, for 2 months or more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.56 Kcal (852 kJ) | ||
| Calories from fat | 4.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.54g | 1% | |
|---|---|---|---|
| Cholesterol | 0.13mg | 0% | |
| Sodium | 408.85mg | 17% | |
| Potassium | 158.12mg | 3% | |
| Total Carbs | 19.17g | 6% | |
| Sugars | 0.38g | 2% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 3.15g | 6% | |
| Vitamin C | 10.9mg | 18% | |
| Iron | 1mg | 5% | |
| Calcium | 75.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 252.41 Kcal (1057 kJ) | ||
| Calories from fat | 6.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.67g | 1% | |
|---|---|---|---|
| Cholesterol | 0.16mg | 0% | |
| Sodium | 506.99mg | 17% | |
| Potassium | 196.08mg | 3% | |
| Total Carbs | 23.77g | 6% | |
| Sugars | 0.47g | 2% | |
| Dietary Fiber | 1.26g | 4% | |
| Protein | 3.9g | 6% | |
| Vitamin C | 13.5mg | 18% | |
| Iron | 1.2mg | 5% | |
| Calcium | 93.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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