Pickled Garlic

[Guest guest]

Pickled Garlic

 

1 cup wine vinegar

1 1/2 cups water

1 tablespoon regular Mrs. Dash seasoning

1/8 cup kosher salt

1/2 cup sugar

5 cups garlic cloves - (to 6 cups) -- peeled, and

cut to uniform size, if necessary

Rosemary -- to taste

Oregano -- to taste

 

Boil vinegar, water, seasoning, salt and sugar

together for 5 minutes. In

hot, sterilized jars, place a pinch each of rosemary

and oregano. Jars

can be kept hot in the oven, at 225 degrees, after

sterilizing.

 

Add garlic cloves (half at a time) to the boiling

brine for about 1

minute, then place cloves in jars. Bring brine to a

boil again and fill

jars 1/2-inch from the top. To release air pockets in

jars, insert knife

blade in center and all sides; add brine, if needed,

and seal. Wait about

a week to allow garlic to pickle.

 

This recipe yields 5 to 6 half-pint jars.

 

 

 

 

 

 

[Guest guest]

Maybe I missed the preceeding post to this? I am curious, what do you use

pickled garlic for? Do you just eat it as a condiment as with pickles?

Roxanne NE Philly PA )

 

 

 

[Guest guest]

I love pickled garlic! But I have tried both a savory and a sweet. I did

not care for the sweet, and am thinking that with 1/2 C sugar, that this may

come out close to a " bread & butter pickle " taste?

 

Donna, I saw you posted that you make some as well --does your pickled

garlic recipe have sugar in it?

 

During a non-veg stint of my life I used to use the pickling from a jar of

Penrose-- but of course, to get that, one needs to consume what comes in it;

which I no longer do. I would love to know of a recipe close to that

pickling.....

 

Thia

 

 

On 10/15/06, Mari 84 <mari8484 wrote:

>

> Pickled Garlic

>

> 1 cup wine vinegar

> 1 1/2 cups water

> 1 tablespoon regular Mrs. Dash seasoning

> 1/8 cup kosher salt

> 1/2 cup sugar

> 5 cups garlic cloves - (to 6 cups) -- peeled, and

> cut to uniform size, if necessary

> Rosemary -- to taste

> Oregano -- to taste

>