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.

Course Appetizer, Condiment, Side Dish

Cuisine American

Prep Time 20

Cook Time 11

Total Time 31

Servings

Calories 6kcal

Author Michelle

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

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