Pickling Garlic
Pickling is a time-honored, traditional way of preserving food. Making pickles from summer squashes and cucumbers is still popular today. Pickling excess garlic takes very little equipment and a small amount of time. The pickled garlic can then be stored for several months in the refrigerator or canned for long-term storage. Does this Spark an idea?
Things You'll Need
- Garlic
- White vinegar
- Pickling spice
- Crushed pepper flakes (optional)
- Quart canning jar and lid
Instructions
-
-
1
Separate the garlic bulbs into individual cloves. Peel each clove.
-
2
Combine 1 quart white vinegar with 3 to 4 tablespoons pickling spice in a stainless steel saucepan. Add 1 teaspoon crushed red pepper for a little extra heat, if desired.
-
-
3
Fill a quart canning jar with garlic cloves, packing the cloves as tight as possible.
-
4
Bring the vinegar mixture to a boil. Turn down the heat and let the mixture simmer for at least 10 minutes to allow the spices and vinegar to blend flavors.
-
5
Pour the mixture over the garlic in the canning jar. Bring the level of the vinegar mix to within 1/4 inch of the top of the jar.
-
6
Screw on the canning lid and allow the jar to cool. Refrigerate for at least a week before using the garlic.
-
1
Tips & Warnings
The longer the garlic sits in the vinegar mixture, the stronger the pickling taste will be.
Process pickled garlic for 10 minutes in a boiling water bath for indefinite storage. Make sure the lid has fully sealed after processing. Pushing on the center of the lid can check this. If it flexes, the jar is not sealed and should be refrigerated immediately.
Pickled garlic can be used in cooking for a unique flavor.
Pickled garlic can be substituted for the onion or olive in a martini.
