Award Winning Pickled Garlic

My husband has a cousin who makes the most amazing Bloody Mary you have ever tasted. At any family gathering he is dragooned almost immediately into making a batch for the family. I thought it would be fun to make different pickled things to bring to our family reunion this summer. So, with that in mind, I made pickled garlic this weekend.  This was a great project for a number of reasons: not much is growing here in Wisconsin yet so this was something to do until things warm up and fruits and veggies become ready to pick, it was freakishly easy, and it was a great project to do with my daughter.  This recipe came from Grow A Greener World.
First the cast of characters:

  • 1 1/4 cups white wine vinegar
  • 3/4 cup distilled water 
  • 1 tbsp. pickling salt (or kosher salt)
  • 1 lbs. garlic cloves, peeled
  • 4 bay leaves
  • 4 sprigs of fresh rosemary (my store did not have fresh rosemary so I omitted it. Bummer.)
  • 4 sprigs of fresh thyme 
  • 4 tsp. brown or yellow mustard seeds (divided)
  • 4 pinches crushed red pepper flakes (divided)
  • 1 tsp. whole black peppercorns (divided)
  • 4 lemon slices
  1. Get your water bath canner ready and put 4 half-pint jars in there to warm up.
  2. In a small non-reactive pot combine the vinegar, water and salt and bring to a simmer.
  3. Into each of the jars place a thyme spring , a bay leaf, 1 tsp mustard seed, a pinch of pepper flakes, and 1/4 tsp of peppercorns. (This is a great step for kids to do.  I put each jar’s spices into a little baby food container so that she could add them to the jars.)

  4. Fill up the jars with garlic and add brine leaving 1/2″ of head space.  Make sure all the cloves are covered with the liquid.

  5. Top each jar with a lemon slice. Dislodge any air bubbles and add more brine if needed.

  6. Process in a hot water bath for 15 minutes.  These are shelf stable for up to one year.

So that’s it.  As simple as it gets!  I’ll let you know in a couple of weeks how they turned out!

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