Our second recipe was garlic. The basics of pickling garlic I have done before, but I was particularly interested in working on garlic that we add different flavors and canning in much smaller jars. We did it in 1/4 pints using various spices like, whole chilis, cardamom, allspice, star anise, red pepper flakes, and ancho chili powder. I did three combinations in three different jars. The first was a cinnamon, clove and allspice; the second star anise and red peppercorns, and the third a dried cayenne chili.
The recipe for the brine is simple: 2 cups vinegar to 2 part water and 1/2 t. kosher salt. Raw pack the garlic into your sterilized jars and add the spices you want. Cook to a boil the brine and ladle over the garlic leaving 1/2″ headspace. Waterbath for 10 minutes on a full boil.
Let the brine infuse the garlic for about three weeks to get the full intense flavors of your spices.
Our last recipe is a Spicy Black & Blue Marmalade. I was asked not to post the recipe since Leah will be making this recipe for the upcoming fair here in Santa Barbara. When I opened one of the jars this morning I loved the texture, but I think Leah was expecting it to be more solid. I think it could be a blue ribbon winner!