Pickled Garlic

This Pickled Garlic recipe is a delicious and tasty way to amplify your pasta, rice, and noodle dishes. Elevate your charcuterie board or enjoy it in a sandwich -- the possibilities are endless. 

Disclosure: This post is sponsored by Bernardin®. All images and opinions expressed are solely my own.

I'm super excited to be partnering with Bernardin® for this recipe post. You can find a whole variety of recipes on
their website.

Bernardin® jars have been a staple in my kitchen for the past 10 years.

How to use canning jars

I love the quality and how versatile the jars are -- they're most commonly used for canning, but can be used in a multitude of ways. 

Bernardin® jars are durable, sustainable and come in various sizes.

Personally, I use the different sized jars to store dried foods and pickles in my pantry and fridge.

My favourite way is to utilize the jars as drinking glasses. 

Whereas my kids use the jars to store their homemade crafts and DIY trinkets.

Why you'll love this recipe

This Pickled Garlic recipe is provided by Bernardin®

It's a great way to preserve that abundant harvest of garlic, especially during this time of year.

The garlic remains crunchy and has a delicious, tangy flavour from the vinegar and white wine.

Enjoy the Pickled Garlic in various ways: in a sandwich, charcuterie board, or served alongside noodles and rice.

Best of all, it consists of 7 ingredients.

Ingredients you'll need

• fresh garlic cloves: peeled; from about 12 heads of garlic
• white vinegar: use distilled white vinegar, which is clear
• dry white wine: choose a wine that you would enjoy drinking
• pickling salt: if you don't have pickling salt, you can alternatively use kosher salt; just be sure that the salt you use has no additives
• granulated sugar: you can use granulated regular sugar or cane sugar
• dried oregano: a culinary herb with a warm, earthy taste, similar to marjoram
• dried chilies (optional): if you don't like spice, you can omit

How to make it

Prepare the jars:

Wash Bernardin® jars, lids and rings with hot soapy water. 

Add a canning liner to a large, clean stock pot.

Place the clean jars and SNAP LIDS® sealing discs to the pot and bring the water to a simmer (180°F/82°C). Set the rings aside. 

Leave the jars in the hot water while you prepare the ingredients.

Make the pickling liquid:

In a large stainless-steel saucepan, combine the white vinegar, dry white wine, pickling salt, granulated sugar and dried oregano.

Bring to a boil and gently boil for 1 minute. 

Remove from heat. Add the peeled garlic cloves into the hot liquid. Use a spatula to constantly stir for 1 minute. 

Assemble the jars:

Using jar tongs or a Bernardin® Jar Lifter, carefully remove 1 jar from the hot water and empty it. Place onto a wooden board or tea towel.

Add a dried chili to the jar (if using) and ladle the garlic and hot liquid into the jar to ¾" of the top of the jar one jar at a time.

Cover the garlic with enough hot liquid to bring it up to ½" to the top of the jar. (Canners can review headspace details on Bernardin.ca).

Use a non-metal utensil to remove any air bubbles and check headspace. 

Wipe the rim of the jar with a clean paper towel.

Remove a SNAP LID® sealing disc from the hot water and centre it on top of the jar rim. 

Screw on the lid band until fingertip tight.

Return the jar (using jar tongs) to the hot water and repeat with the remaining jars.

Processing the jars:

When the jars have been filled, ensure the water level is at least 1" covering over the top of the jars.

Cover the pot and bring to a full rolling boil before starting the processing time. 

Process for 10 minutes (for altitudes up to 1000 ft).

After the processing time, remove the lid and wait 5 minutes.

Use the jar tongs to remove the jars in an upright position.

Place the jars onto a wooden board or tea towel about 1cm apart and let cool, upright and undisturbed for 24 hours. 

Check the seal:

After cooling, check the seal on the jars.

The sealing discs will curve downward (a vacuum is created which pulls the lid down) and won't pop up when pressed.

You can remove the bands, wipe down the jars and bands. Alternatively, you can loosely replace the band on the jar.

Label the jars and store in a dark, cool place for up to 1 year.

Tips & troubleshooting

Make sure to check the jars for any cracks prior to using.

Process according to your altitude. 

If you don't have a canning rack, you can use a wire rack.

Other recipes you may like

Visit Bernardin® for more canning recipes. #CanningwithBernardin

And be sure to check out these recipes to pair with the Pickled Garlic:

Ham Garlic Sausage & Pineapple Fried Rice

Korean Bibimbap (Mixed Rice)

Kolo Mee (Dry Sarawak Malaysian Chinese Noodles)

Pork Mazesoba Ramen Noodles

Let me know if you try out this recipe -- be sure to tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 4 votes

Pickled Garlic

This Pickled Garlic recipe is a delicious and tasty way to amplify your pasta, rice, and noodle dishes. Elevate your charcuterie board or enjoy it in a sandwich -- the possibilities are endless. 

Prep Time20 mins

Cook Time11 mins

Total Time31 mins

Course: Appetizer, Condiment, Side Dish

Cuisine: American

Servings: 80

Calories: 6kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• 12 large heads garlic, peeled about 1 ¾ lb (838 g)
• 625 ml white vinegar
• 250 ml dry white wine
• 15 ml pickling salt
• 15 ml granulated sugar
• 15 ml dried oregano
• 5 dried whole chili peppers optional

Metric | US Customary

Cook ModePrevent your screen from going dark

Instructions

Prepare the jars:

• Wash Bernardin® jars, lids and rings with hot soapy water.
• Add a canning liner to a large, clean stock pot.
• Place the clean jars and SNAP LIDS® sealing discs to the pot and bring the water to a simmer (180°F/82°C). Set the rings aside.
• Leave the jars in the hot water while you prepare the ingredients.

Make the pickling liquid:

• In a large stainless steel saucepan, combine the white vinegar, dry white wine, pickling salt, granulated sugar and dried oregano.
• Bring to a boil and gently boil for 1 minute.
• Remove from heat. Add the peeled garlic cloves into the hot liquid. Use a spatula to constantly stir for 1 minute.

Assemble the jars:

• Using jar tongs, carefully remove 1 jar from the hot water and empty it. Place onto a wooden board or tea towel.
• Add a dried chili to the jar (if using) and ladle the garlic and hot liquid into the jar to ¾" of the top of the jar. Cover the garlic with enough hot liquid to bring it up to ½" to the top of the jar
• Use a non-metal utensil to remove any air bubbles and check headspace.
• Wipe the rim of the jar with a clean paper towel.
• Remove a SNAP LID® sealing disc from the hot water and centre it on top of the jar rim.
• Screw on the lid band until fingertip tight.
• Return the jar (using jar tongs) to the hot water and repeat with the remaining jars.

Processing the jars:

• When the jars have been filled, ensure the water level is at least 1" covering over the top of the jars.
• Cover the pot and bring to a full rolling boil before starting the processing time.
• Process for 10 minutes (for altitudes up to 1000 ft).
• After the processing time, remove the lid and wait 5 minutes.
• Use the jar tongs to remove the jars in an upright position.
• Place the jars onto a wooden board or tea towel and let cool about 1cm apart, upright and undisturbed for 24 hours.

Check the seal:

• After cooling, check the seal on the jars.
• The sealing discs will curve downward (a vacuum is created which pulls the lid down) and won't pop up when pressed.
• You can remove the bands, wipe down the jars and bands. Alternatively, you can loosely replace the band on the jar.
• Label the jars and store in a dark, cool place for up to 1 year.

Nutrition

Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 73mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!

Recipe provided courtesy of Bernardin®