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. 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.
- 6 pc. 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 chilesRed pepper flakesDried OreganoSprig of dillGinger