Pickled Garlic

Another tasty pickling recipe that you can pass on to your sweet Grandmother.

4 minutes Prep: 2 minutes Cook: 2 minutes

422 calories per serving view nutrition facts

6 jars suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	pounds	garlic	whole heads
1/3	pound	ginger	fresh, peeled, thinly sliced
1	cup	salt	coarse
7	each	dried red chiles
2	cups	white wine vinegar
1	cup	white wine	dry
2 1/2	tablespoons	mustard seed

Directions

Combine garlic in large saucepan with enough water to cover. Place over medium high heat and bring to a boil. Let boil for 2 minutes. Drain thoroughly. When cool enough to handle, peel each clove without crushing. Transfer to a non-metallic bowl. Add ginger and salt with enough water to cover. Refrigerate mixture for 2 days.

Drain garlic mixture and rinse thoroughly in cold water. Drain again. Pack ginger and garlic evenly into 7 clean hot half-pint jars to 1/2 inch from the top. Add 1 chili to each jar. Combine vinegar, wine and mustard seed in medium saucepan and bring to rapid boil over high heat. Ladle enough hot brine to cover garlic mixture.

Run a plastic knife or spatula between mixture and jar to release any air bubbles. Clean rim and threads of jar with damp cloth. Seal with new, scalded, very hot lid. Repeat with remaining jars.

Transfer jars to gently simmering water bath (180-190 degrees) and process for 10 minutes. Let cool on rack. Check for seal. Store in cool dry place.

Makes about 6 jars.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 464g

Amount per Serving

Calories 422 7% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 28347mg	1181%
Total Carbohydrate 84.0g	28%
Dietary Fiber 7.0g	26%
Sugars 3.0g
Protein 17.0g	34%