Pickled garlic is best used in small quantities a bite here and a nibble there, when properly prepared it’s tasty and not over overpoweringly pungent. It won’t give you Garlic breath as raw garlic will.
It can also be added in with other pickle mixes or used just as raw garlic is, chopped up and added to assorted dishes. This recipes will produce two pints. Quantities can be increased or reduced for larger or smaller batches.
- 3-1/2 cups peeled garlic
- 2 quarts water
- 2 cups white vinegar
- 1-1/4 Tbsp raw sugar – if unavailable processed sugar will suffice
- 2 tsp pickling salt
- 4 allspice berries
- 8 – 10 peppercorns
- 12 whole coriander seeds
- 2 bay leaves
- 2 Jalapeno peppers – chopped up
- Boil the water in a non-reactive pot.
- In another pot, bring vinegar, salt, and sugar to a slow rolling boil.
- Equally divy up the peppers spices and peppers between pre-prepared sterilized jars.
- Blanch the peeled garlic for about a minute in your boiling water.
- Remove blancehd garlic and and drain, pack into jars.
- Pour the hot vinegar-salt-sugar mix over the garlic.
- Leave around a 1/2 inch head space to allow for expansion of the pickled produce.
- Wipe jar rims, apply lids and rings then process in a hot water-bath for 10 minutes.
- Remove from heat, let set over night or until sealed before removing rings. Jars should be stored for at minimum of 2 weeks before using. They should be refrigerated once they’ve been opened.
You may notice that the cloves turn a bluish green. Not to worry – it’s perfectly normal and due to chemical reaction cause by the vinegar breaking down the natural sulfur compounds in the garlic.