Pickled Garlic

Pickled Garlic
Makes 2 pints

Tested and loved by the resident garlic-holic. *vbg* The next batch, I am going to try roasting the garlic first, for that lovely roasted flavor.

2 cups distilled White Vinegar
2 tbsp Salt
2 pounds fresh Garlic

  • Put the vinegar and salt in a non-corrosive saucepan. Bring to a boil and boil 2-3 minutes. Remove from heat and cool.
  • Separate the garlic cloves and blanch for 5-7 minutes to remove the skin.
  • Put the garlic in a saucepan and cover with boiling water. Allow to remain for 1 minute and drain.
  • Arrange in sterilized jars; pour in the vinegar and seal/process in a canner. I do 15 minutes, for our elevation. I believe 10 minutes will do it in the flatlands. Go by your canning book instructions.
  • Keep jars in a cool, dry place and let sit for 1 month before eating.

After opening, a jar will keep in the fridge forever. So.... a day, the way we eat it. *vbg*

Substitute flavored vinegar(s).
Add herbs to the vinegar solution.
Add a touch of sugar if you like sweet garlic.
Roasting garlic instead of blanching as called for.



Post a Comment

Be warned!

*Most of the list members who posted recipes are not available for any questions.
*Some have left the list. Some have died.
*There are no photos and there may not ever be any.
*This is not a recipe "book" geared to those who cannot cook without someone holding their hand.
*The blog owner and list members who posted the recipes are not responsible for the recipes or their content. Spoons do not make you fat.
*The standard disclaimers on any and all content apply to appease the Gummit brownshirts and their allies.