Guest guest Posted April 16, 2009 Report Share Posted April 16, 2009 Pickled Garlic 12 large heads garlic, about 3/4 lb. 2 1/2 cups white vinegar 1 cup dry white wine 1 tbsp. pickling salt 1 tbsp. granulated sugar 1 tbsp. dried oregano 5 dried whole chili peppers Separate garlic bulbs into cloves. To soften and loosen skins, blanch garlic cloves in rapidly boiling water 30 seconds; immediately immerse in cold water, drain and peel cloves. Place 5 clean mason jars in a boiling water canner; fill with water, bring to a boil. Boil SNAP lids 5 minutes to soften sealing compound. In a large stainless steel saucepan, combine vinegar, wine, pickling salt, sugar and oregano. Bring to a boil; boil gently 1 minute; remove from heat. Add peeled garlic cloves to hot vinegar mixture. Stir constantly 1 minute. Pack garlic and 1 dried whole chili pepper into a hot jar to within 3/4-inch of top rim. Add hot liquid to cover garlic to within 1/2 inch of top rim (head space). Using rubber spatula, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining garlic and liquid. Cover canner; return water to a boil. Process -- boil filled jars -- 10 minutes. Remove jars. Cool undisturbed 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2009 Report Share Posted April 16, 2009 THANK YOU!! My suddenly 9 yo LOVES pickled garlic but I cringe at paying the deli prices! Beth Creative Memories - for all your memory preservations needs! “The right adult at the right time can make an enormous difference. Many kids have a history of difficult, disappointing relationships and one good relationship--one person who is there for them--can make a huge difference.â€Â --- On Thu, 4/16/09, badmancanner <badmancanner wrote: badmancanner <badmancanner Pickled Garlic Thursday, April 16, 2009, 10:20 AM Pickled Garlic 12 large heads garlic, about 3/4 lb. 2 1/2 cups white vinegar 1 cup dry white wine 1 tbsp. pickling salt 1 tbsp. granulated sugar 1 tbsp. dried oregano 5 dried whole chili peppers Separate garlic bulbs into cloves. To soften and loosen skins, blanch garlic cloves in rapidly boiling water 30 seconds; immediately immerse in cold water, drain and peel cloves. Place 5 clean mason jars in a boiling water canner; fill with water, bring to a boil. Boil SNAP lids 5 minutes to soften sealing compound. In a large stainless steel saucepan, combine vinegar, wine, pickling salt, sugar and oregano. Bring to a boil; boil gently 1 minute; remove from heat. Add peeled garlic cloves to hot vinegar mixture. Stir constantly 1 minute. Pack garlic and 1 dried whole chili pepper into a hot jar to within 3/4-inch of top rim. Add hot liquid to cover garlic to within 1/2 inch of top rim (head space). Using rubber spatula, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining garlic and liquid. Cover canner; return water to a boil. Process -- boil filled jars -- 10 minutes. Remove jars. Cool undisturbed 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place. Quote Link to comment Share on other sites More sharing options...
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