Pickled Garlic
The garlic is nicely preserved and will help with some of the acidity and add the garlic flavor that I want.
Ingredients
- 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
Instructions
- 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