Pickled Garlic Canning Recipes

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PICKLED GARLIC



Pickled Garlic image

This pickled garlic is great for snacking on straight from the jar, or you can add it to salads or even cooked recipes. Many grocery stores now carry peeled garlic. If you live near a Korean market, that is a great place to buy peeled garlic, as they always have it and generally have a high turnover, so the garlic is very fresh. I put 1/4 teaspoon of Pickle Crisp in each jar, but Food.com doesn't know what that is, so it won't let me put it in the ingredients list. You can use it or leave it out; I like to use it because it keeps the garlic crunchy. Put it in the jar at the same time as you put the spices in. "Cooking Time" is processing time.

Provided by xtine

Categories     < 30 Mins

Time 30m

Yield 4 pints

Number Of Ingredients 9

3 lbs peeled whole garlic cloves
6 cups white vinegar
1 tablespoon pickling salt
1/2 cup sugar
2 teaspoons crushed red pepper flakes, divided
1/2 teaspoon celery seed, divided
1 teaspoon dried oregano, divided
12 peppercorns, divided
4 bay leaves

Steps:

  • Fill a large bowl with ice and fill halfway with water. This is the ice bath you will use to stop the cooking after you blanch the garlic.
  • Bring a very large pot of water to a full rolling boil. Place all the garlic in the boiling water and blanch for 1 minute. Do not wait for the water to return to a boil, begin timing the minute as soon as you place the garlic in the water.
  • Drain the garlic and place it in the ice water bath. Let the garlic stay in the ice water until it is entirely cool.
  • In a large nonreactive pot, combine the vinegar, pickling salt and sugar. Bring just to a boil over high heat, stirring to make sure all the salt and sugar are dissolved.
  • Distribute the spices evenly between 4 pint jars: 1/2 teaspoon crushed red pepper flakes, 1/8 teaspoon celery seed, 1/4 teaspoon dried oregano, 3 peppercorns and one bay leaf in each jar. If you are using Pickle Crisp, now is the time to add it. Add 1/4 teaspoon to each jar.
  • Distribute the garlic evenly between the 4 jars, leaving 1" headspace.
  • Ladle the boiling vinegar mixture into the filled jars, leaving 1/2" headspace.
  • Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any brine which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
  • Process in a boiling water bath for 15 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 15 minutes, or you can just put it in the fridge and use it within 3 months.
  • Let the garlic sit for at least a month before using, so the flavors can develop. The longer it sits, the better it gets.

PICKLED GARLIC



Pickled Garlic image

This recipe is not suitable for shelf-stable canning. If you make this recipe, you MUST store it in the refrigerator. Even if you seal the jars with a water bath. Refrigerate!

Provided by Meggan Hill

Categories     Pantry

Time 45m

Number Of Ingredients 5

1/4 cup canning salt
5 cups white vinegar
2 pounds fresh garlic (peeled)
1 teaspoon crushed red pepper flakes
4 heads fresh dill (or 2 cups fresh dill, stems and leaves coarsely chopped)

Steps:

  • Combine canning salt and vinegar in a large saucepan. Bring to boil; reduce heat and simmer 10 minutes (180 degrees).
  • Meanwhile, pack garlic into 4 sterilized pint jars (about 8 ounces per jar) leaving 1/2-inch of headspace. Add 1/4 teaspoon red pepper flakes and 1 head of dill to each jar. (If using fresh dill, add 1/2 cup to each jar.)
  • Using a ladle, divide hot pickling liquid between the 4 jars, leaving 1/2-inch of headspace. Remove air bubbles, clean jar rims, center lids on jars, and adjust band to fingertip-tight.
  • Chill in the refrigerator until pickled as desired (I recommend at least 3 weeks in the refrigerator). Store in refrigerator for up to 4 months (see notes) or seal jars following the instructions below (the pickled garlic must still be refrigerated; it will not be shelf-stable).

Nutrition Facts : Calories 52 kcal, ServingSize 0.25 cup, Carbohydrate 10 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 1 g, Sugar 1 g

PICKLED GARLIC (CANNING)



Pickled Garlic (Canning) image

My boyfriend loves pickled garlic so did an online search and found this recipe. Just made it yesterday so it's curing in my cold storage for a couple of weeks before we can crack one open!

Provided by Ladymedic

Categories     Low Protein

Time 1h10m

Yield 5 Half pints, 10 serving(s)

Number Of Ingredients 7

12 large heads of garlic (about 1 3/4lb)
2 1/2 cups white vinegar
1 cup white wine
1 tablespoon pickling salt
1 tablespoon sugar
1 tablespoon dried oregano
5 -9 dried red chili peppers

Steps:

  • Separate bulbs into cloves. To soften and loosen skins blanch the garlic cloves in rapidly boiling water for 30 seconds. Place in ice water, drain and peel the cloves.
  • Place 5 clean 250ml mason jars in boiling water or a combo of 250mls and 125ml jars like I did. And place the snap lids in a separate pot to boil five minutes to soften compound.
  • In a large pot place vinegar, wine, salt, sugar and oregano. Bring to a boil, boil gently for one minute. Remove from heat add peeled garlic to hot vinegar mixture. Stir for one minute.
  • Place one chili pepper in each jar and pack with garlic to withing 2cm of top rim. Add hot liquid to within 1cm of top rim. Using rubber spatula remove air bubbles and wipe rims with damp paper towel. Place snap lid on jar and finger tighten screw band on.
  • Place jars in canner. Cover with one inch of boiling water and bring canner to a boil. Once at a full boil process for your altitude. Remove from pot and let sit 24 hours undisturbed. Check after 24 hrs for seal. Refrigerate any unsealed jars.
  • Remove screw bands and clean bands and jar necks. Store in a cool dark place.
  • For elevations up to 1000ft process 10 minutes, 1001-3000fr process 15 minutes 3001-6000 process 20 minutes and over 6001 process 25 minutes.

PICKLED GARLIC



Pickled Garlic image

These pickled garlic cloves take a long time, but they're easy to make and are a real treat.

Provided by Brenda Kraneveldt

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P21DT1h

Yield 16

Number Of Ingredients 6

½ pound garlic, peeled
1 large red bell pepper, chopped
2 cups distilled white vinegar
.66 cup white sugar
½ teaspoon ground dry mustard
½ teaspoon celery seed

Steps:

  • Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.
  • In a large saucepan over medium high heat, place the distilled white vinegar and white sugar. Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from heat and discard spice bag.
  • Place garlic and peppers in sterile containers to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving.

Nutrition Facts : Calories 57.6 calories, Carbohydrate 13.6 g, Fat 0.2 g, Fiber 0.5 g, Protein 1 g, Sodium 2.9 mg, Sugar 8.8 g

SPICY PICKLED GARLIC



Spicy Pickled Garlic image

Here's a delicious condiment for the garlic lover on your list. You'll be pleasantly surprised how pickling mellows out the garlic, making it a tasty sandwich topper. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 30m

Yield 3 half-pints.

Number Of Ingredients 10

2 quarts water
3 cups peeled garlic cloves
12 coriander seeds
6 whole peppercorns
3 dried hot chiles, split
3 whole allspice
1 bay leaf, torn into three pieces
1-1/2 cups white wine vinegar or distilled white vinegar
1 tablespoon sugar
1-1/2 teaspoons canning salt

Steps:

  • In a large saucepan, bring water to a boil. Add garlic and boil 1 minute. , Meanwhile, divide coriander, peppercorns, chiles, allspice and bay leaf among three hot half-pint jars. Drain garlic and pack into jars to within 1/2 in. of the top., In a small saucepan, combine vinegar, sugar and salt. Bring to a boil, stirring constantly. Carefully ladle hot liquid over garlic, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

PICKLED GARLIC



Pickled Garlic image

When garlic is pickled, its flavor mellows, becoming slightly sweet and tangy -- yet it remains very garlicky. The pickling process is quick -- after sitting just one night, the cloves are ready to be popped from their skins and tossed in salads, spread on bread, or eaten as is.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 quart

Number Of Ingredients 8

6 heads garlic
4 cups white-wine vinegar
4 tablespoons sugar
1 teaspoon whole black peppercorns
4 whole cloves
2 small dried chile peppers
1 dried bay leaf
Rind of 1 lemon

Steps:

  • Trim garlic heads, leaving stem intact and peeling off all but one layer of papery skin. Set aside.
  • Combine vinegar, sugar, peppercorns, cloves, peppers, bay leaf, and lemon rind in a medium saucepan. Bring to a boil over high heat; boil 2 minutes more. Add garlic; boil 4 minutes. Remove from heat; cover, and let sit overnight in refrigerator. Garlic may be canned, placed in a sterilized jar, or stored in the refrigerator in an airtight container up to 1 month.

LAURA'S PICKLED GARLIC



Laura's Pickled Garlic image

This recipe is great for garlic lovers. Also good for appetizers when served with crackers or bread.

Provided by Laura

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 10m

Yield 6

Number Of Ingredients 8

6 bulbs garlic
4 cups white wine vinegar
¼ cup white sugar
1 teaspoon whole black peppercorns
4 whole cloves
1 bay leaf
2 dried red chile peppers
1 ½ tablespoons lemon zest

Steps:

  • Trim the tops from the heads of garlic. Peel off all but one layer of the outer skin. Set aside.
  • In a saucepan, combine the vinegar, sugar, peppercorns, cloves, bay leaf, chile peppers and lemon zest. Bring to a boil and cook for 2 minutes. Add the garlic, and continue to boil for another 4 minutes. Remove from the heat and let stand overnight at room temperature.
  • Transfer to a clean jar. Strain the brine into the jar with the garlic so that the heads are completely covered. Discard the solids. Cover and store in the refrigerator until using. It will keep for 6 to 8 weeks. To keep longer, store in sterile jars and process in a hot water bath for at least 10 minutes to seal the jars.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 27.8 g, Fat 0.3 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 28.6 mg, Sugar 9 g

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