Pickled Garlic Recipe

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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.

Recipe Facts

Active: 45 mins
Total: 48 hrs
Serves: 24 servings
Makes: 3 half pint jars

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Ingredients

  • 1 pound fresh garlic, peeled

  • 1 cup red wine vinegar

  • 1 cup water

  • 1 tablespoon pickling salt

Directions

  1. 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.

  2. Combine vinegar, water and salt in a saucepan and bring to a boil.

  3. Pack garlic cloves into prepared jars.

  4. Pour hot brine over the garlic cloves.

  5. Tap jars gently to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch.

  6. 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).

  7. When time is up, remove jars from canner and let cool on a folded kitchen towel.

  8. 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.

  9. Store jars in a cool, dark place. They are ready to eat within 48 hours, but can be kept up to one year.

Special equipment

3 8-ounce mason jars, canning pot

This Recipe Appears In

Nutrition Facts (per serving)
30 Calories
0g Fat
6g Carbs
1g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 30
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 150mg 7%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 1g
Vitamin C 6mg 30%
Calcium 35mg 3%
Iron 0mg 2%
Potassium 80mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)