How to Pickle Garlic Using Alum

Pickling adds an extra kick to garlic.

Pickled garlic is a low fat, low calorie, tasty treat that can easily be made at home. These spicy pickles can be added to any dish or simply eaten by themselves. This recipe produces crisp pickles with a "kick" because of the added alum and peppercorns. While pickling or canning can be a time consuming project, this recipe can be prepared and ready to be placed in the refrigerator in less than an hour.

Things You'll Need

• 2 cups fresh garlic cloves
• 2 cups distilled white vinegar
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/8 teaspoon alum
• 1/2 teaspoon crushed red peppercorns
• Large stainless steel saucepan
• Slotted spoon

Instructions

1. Peel two cups of fresh garlic cloves and cut them in half.

2. Pour two cups of white vinegar, one-half cup granulated sugar, one-half teaspoon of salt, one-eighth teaspoon of alum and one-half teaspoon of crushed red peppercorns into a large stainless steel pan.

3. Bring this mixture to a boil and let it cook for three minutes. Stir occasionally.

4. Add the peeled garlic cloves carefully, and let the mixture continue to cook for one minute. Remove the pan from the stove. Allow it to cool.

5. Remove the garlic from the pan using a slotted spoon. Place the garlic in a canning jar or other sterile container, filling it to 1 inch from the top. Pour the remaining vinegar mixture into the jar covering the garlic, filling to within one-quarter inch of the top of the jar.

6. Seal the jar tightly and store it in the refrigerator for two to four weeks before serving.

Tips & Warnings

• For a variation,you can add chopped carrots, onions, celery seed or dry mustard.

• If properly sealed, pickled garlic can be stored in refrigerator for three months.

References

• University of Georgia: Garlic-Safe Methods to Store, Preserve, and Enjoy