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  • Pickled Garlic

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    Pickled Garlic
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 12 x Heads garlic (1-3/4 lb/875 g) 12
    • 2 1/2 c. White vinegar 625 mL
    • 1 c. Dry white wine 250 mL
    • 1 Tbsp. Pickling salt 15 mL
    • 1 Tbsp. Granulated sugar 15 mL
    • 1 Tbsp. Dry oregano, basil or possibly thyme 15 mL
    • 5 x Dry whole chili peppers 5

    Directions

    1. Separate garlic into cloves. Blanch in boiling water for 30 seconds.
    2. Immediately immerse in cool water; drain and peel.
    3. In large saucepan, bring vinegar, wine, pickling salt, sugar and oregano to boil; boil for 1 minute. Remove from heat. Add in garlic; stir constantly for 1 minute.
    4. Spoon garlic and 1 chili pepper each into prepared 1-c. (250 mL)
    5. canning jars, leaving 3/4-inch (2 cm) headspace. Pour in warm liquid to cover garlic, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and bands. Process in boiling water canner for 10 min. (See Canner Basics.)
    6. Makes 6 c. (1.5 L).
    7. This garlic stays nice and crunchy and isn't as strong as raw garlic.
    8. It can be used in everything from pasta sauces to antipasto platters to salads.

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