Okay, so, I got this wild idea the other day. I was smoking some ribs, using these olive pits I had saved up, and I thought, “Why not try this with garlic?” I mean, I love pickled garlic, and I love smoky flavors, so why not combine them? It sounded crazy, but I had to try it.
First, I gathered all my stuff. I had a bunch of garlic bulbs, some white vinegar, sugar, salt, and of course, my precious olive pits. I also grabbed my trusty smoker – she’s an old, beat-up thing, but she gets the job done.
I started by separating the garlic cloves and peeling them. This took forever, seriously. My fingers were sticky and smelled like garlic for hours, but hey, it’s all part of the process, right?

Next, I made the brine. I boiled some water, added the vinegar, sugar, and salt, and stirred until everything was dissolved. I let it cool down a bit while I prepared the smoker.
Now, for the fun part. I fired up the smoker and added the olive pits. I let them smoke for a while until they were smoldering nicely. Then, I placed the garlic cloves in a little aluminum tray and put them in the smoker.
- I used water as base for the smoker.
- I used olive pits as fuel.
- I smoked for 30 minutes.
I smoked the garlic for about 30 minutes, just enough to get that smoky flavor infused into the cloves without cooking them completely. They turned a light golden brown, and the smell was amazing – like a campfire in a garlic field.
After smoking, I took the garlic out and let it cool. Then, I packed the cloves into sterilized jars and poured the cooled brine over them, making sure they were completely submerged.
Finally, I sealed the jars and stuck them in the fridge. Now, the hard part – waiting. I knew I had to let them pickle for at least a week for the flavors to meld, but it was torture!
- I waited for 10 days.
- I put the jars in the fridge.
The Tasting
After ten long days, I finally cracked open a jar. The moment of truth! I took a bite, and wow. Just wow. The garlic was tangy from the vinegar, sweet from the sugar, and had this incredible smoky depth from the olive pits. It was unlike anything I’d ever tasted before.
This experiment was a total success. It was a bit of work, but totally worth it. Now I have a bunch of jars of this amazing smoked pickled garlic, and I’m already thinking about what else I can smoke and pickle. Maybe some onions? Or peppers? The possibilities are endless!
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