Pickled garlic

[Guest guest]

Yes, that's what I want. I don't like sweet pickles. i like vinegary dill ones. Do you mind posting your recipe?

This is what I did~~ Patty

Bring to a boil~ 1 quart of water, 2 cups vinegar, 1/2 cup of canning salt.

In pint jars, put 1 red pepper(hot), 1-2 dill heads, fill with cleaned garlic cloves.

Pour the hot liquid mixture into the jars to within 1/2 inch of the top. Put on lids and seal in boiling water bath for 10 minutes.

I sealed mine to be on the safe side, although when I make my dill pickles with this recipe I don't seal them... Hope you enjoy the dilled garlic. Patty

[Guest guest]

Ilana, I preserve all the time so I have the canning jars, I live on a vegetable farm so there isn't any excuse for me to not do it. you can use any jar that has one of those rubber rings in it, you know, they are about 1/8 inch wide on the inside of the lid. Salsa jars have them mmmm baby food jars have them too, but they are a bit small. Do you know how to make sure they are sealed if you choose to seal them? I don't know if this would really have to be sealed though. If you called a home extension service they would say yes to cover their behinds. So they wouldnt' be sued or something. Anyway with the added water I am not sure. But like I said, I don't seal my pickles and never have in 29 years. The old man that gave me the original recipe never sealed his either. He said it ruined them. I tend to agree. Garlic is a preservative on its own and cukes have NO preservative value. When the garlic is sealed in a boiling water bath the garlic isn't as crunchy as it is originally.

Thanks Patty! Sounds like I will for sure.

 

Did you use regular canning jars? Mason jars? I have no pickling experience.

[Guest guest]

Here are 3 more.....PICKLED GARLIC Whole garlics Vinegar Dash rosemary, thyme Peel garlic cloves and place them in a jar the size of your liking. Fill to about 1/4" from the top with vinegar and add the rosemary and thyme. AFTER A COUPLE OF YEARS they will be dark and the vinegar will become thicker as time goes on. Served as a relish.

 

 

Peel garlic cloves. Pack into 1/2 pint jars. To each jar of garlic cloves add:

1 tsp salt 1 Tbsl sugar

1/3 tsp basil 1/3 tsp oregano

Fill each jar with white vinegar. Now empty jars into a saucepan and add another 1/3 cup of vinegar and bring all to a full boil for 5-8 minutes,remove from heat. Pour back into the 1/2 pint jarsand either can it or refrigerate it.OPTIONAL: you can add a pinch ofcrushed red pepper to each jar just before you can it for a nice spicy touch. This garlic is great for cooking, or anything you would use garlic inbut it is especially good just out of the jar like you would eat pickles.Note, you can also use Red Vinegar.

 

 

Pickled Garlic

· 250g garlic, 50g fennel or aniseed, 0.5g asafoetida

· 10g cayenne, 10g black peppercorns, 10g garam masala

· 15g kalonji (black onion seed), 6 bay leaves, 50g salt

· 1 red dried chilli, 2g lovage seed, 1-2g turmeric

Method

Peel, clean garlic, make sure it is very dry. Put all ingredients in a jar, cover with a good oil (mustard/olive/corn/sunflower), adding extra 1 cm over. Cover with a muslin cloth and leave at about blood heat for 3-4 days, stiring several times a day. Seal jar with a tight fitting lid, keep cool. You can try some after a week. The garlics becomes milder with time, the oil more potent, eventually the garlics go translucent and finally loose their crispness. I have used this potent brew up to a year after preparing it.

 

 

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