A second look at the Pickling of Garlic
After opening another jar of garlic I pickled now some time ago I found that the flavor was amazing and that even right out of the jar it was even more of a treat. The fact that garlic is so good for you and the vinegar is cleansing to the body what a better way to put up garlic for a rainy day. I think now after six month on the shelf that this type of pickled garlic isn't too pungent to add to my upcoming sauces for the spring. The garlic is nicely preserved and will help with some of the acidity and add the garlic flavor that I want. I may also try to make a version using red wine vinegar(must be 5% acidity or higher) instead since the vinegars are interchangeable. Enjoy a jar by making some and adding the additional spices like dried chilies or dried oregano.
Pickled Garlic
6 garlic heads, peeled and ends removed (Don't use any soft, diseased, spotted garlic)
1 1/2 cups Cider vinegar
1/2 cup sugar
1/8 t. Mustard seed
1/8 t. Celery seed
A trick to getting your garlic peeled:
Cut the ends off first of each clove then blanch for 30 seconds in boiling water. The skins will come right off.
Fill pint or smaller jars with blanched/peeled garlic. Simmer in dutch oven or other non-reactive pot the vinegar, sugar, mustard seed, and celery seed. Cook until the sugar is completely dissolved. Pour vinegar mixture over cloves in jars leaving 1/2" headspace. Use spatula to remove excess air in jar and fill jar again to maintain headspace. Place sterilized lids and rings on jars and tighten. Process in boiling water bath for 20 minutes.
Additional items you could add to the jar for different garlic flavors:
Dried whole red chiles
Red pepper flakes
Dried Oregano
Sprig of dill
Ginger
8 comments:
I like the look of this. I have a lot of garlic right now I need to do something with. Can I just use the cider vinegar without the celery seed or mustard seed? I mostly use it to make pasta sauce. Will the vinegar in the garlic mess the taste up? I am a newbie canner! Love your site.
Yes you can use the vinegar and sugar to preserve and leave out the spices. I will not taste like fresh garlic you just peel but depending on the vinegar it will impart some sweetness or tang to the garlic.
Pickled garlic is one of my favorite treats! I love it on sandwiches or toast with a thin smear of goat cheese...yum! I make mine with bay leaf, rosemary and dried chili.
Locally-grown garlic has so much more flavor than what's sold in grocery stores (pre-diced bottled garlic isn't much better). I'm going to try pickling some next summer when the farmers' markets are in full swing. Thanks for the recipe!
Alrighty then....I have just put together my 1st bath of pickled garlic and they are in the water bath now. I had to sit down and rest. Peeling all that garlic is tiresome! I should have a bumper crop this summer because I planted a bunch of it. Now I have something to do with it.
Hi!
How many jars did this yield? I'm going to do a canning day with my almost sister in law and want to make sure we each take home enough as I think were both going to love this.
It depends on how big your heads of garlic are. I would double the recipe which is fine and fill one jar with garlic, dump it into a bowl, then refill with the next batch that way you will know how many heads it will require. The main thing is to make sure you have enough brine to cover them. Double the brine recipe (makes about 2 pints stuffed) which is the vinegar, sugar and seeds, and if you need more just make one more single batch to fill the rest of the jars.
Hello, All!!
I have found a video on Youtube on how to peel garlic. And the funny thing about it is that is works!! Noisy as a room full of preschoolers on sugar but it works like a charm!!
http://www.youtube.com/watch?v=0d3oc24fD-c
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