Pickled garlic is great in salad dressings or as part of a pickle plate (try drizzling them with a bit of fruity oil). During dinner prep, they're great coarsely chopped and added to sauteed greens. When the garlic is all gone, make sure to save the leftover brine and use it in homemade bean purees or quickly dressed bowls of salad greens.
About This Recipe
|Yield:||makes 3 half pint jars|
|Active time:||45 minutes|
|Total time:||48 hours|
|Special equipment:||3 8-ounce mason jars, canning pot|
|This recipe appears in:||In a Pickle: Pickled Garlic|
- 1 pound fresh garlic, peeled
- 1 cup red wine vinegar
- 1 cup water
- 1 tablespoon pickling salt
Prepare a small canning pot and 3 half pint jars. Place 3 new lids in a small pot of water and bring to the barest simmer.
Combine vinegar, water and salt in a saucepan and bring to a boil.
Pack garlic cloves into prepared jars.
Pour hot brine over the garlic cloves.
Tap jars gently to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch.
Wipe rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes (start your timer when the water returns to a boil, not when the jars first go in).
When time is up, remove jars from canner and let cool on a folded kitchen towel.
When jars are cool enough to handle, remove rings and test seals by grasping edges of lids and carefully lifting jars. If lids hold fast, seals are good.
Store jars in a cool, dark place. They are ready to eat within 48 hours, but can be kept up to one year.