Hot Pickled Garlic

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Hot Pickled Garlic

 

4 pints garlic cloves, peeled

2 1/2 cups sugar

2 1/2 cups white wine vinegar

8 long, thin red chiles (fresh or dried)

8 whole bay leaves

 

Sort through garlic and trim off any discolored spots or stem ends. Rinse under

cold water and set aside.

Heat the sugar and vinegar to boiling. Sterilize jars and lids in boiling water

and when jars are cool enough to handle, fill each with the garlic cloves.

Insert 2 chiles and 2 bay leaves into each jar preferably around the outside so

they can be seen. Add the hot brine leaving about 1/2-inch head space. Wipe the

rim of the jars clean and screw on sterilized lid and band according to

manufacturers directions.

Process in a hot water bath for 15 minutes. Remove and allow to cool completely

at room temperature away from drafts. Check lids to make sure proper seal has

been attained. Store for at least one month before using to allow flavors to

develop.

Makes 4 pints.