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Pickled Garlic

 

Another tasty pickling recipe that you can pass on to your sweet Grandmother.
1.1k

Yield

48

servings

Prep

2

min

Cook

2

min

Ready

4

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

2 pounds garlic
whole heads
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 ½ tablespoons mustard seeds

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 ½ 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.

 

* not incl. in nutrient facts

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Comments

I pickle my garlic the same way I pickle my dilly beans. I like to eat the garlic out of the dilly bean jar, so I just did pint jars of garlic the same way and it is delish!

over 9 years ago

Nutrition Facts

Serving Size 39g (1.4 oz)
Amount per Serving
Calories 357% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2362mg 98%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 10%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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