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Pickled Garlic

By The Canadian Living Test Kitchen

Tested till perfect

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Pickled Garlic

This recipe makes 100 servings

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Nutritional Info

Per 1 tbsp (15 mL): about -
cal 18
pro 1 g
total fat 0 g
sat. fat 0 g
carb 4 g
fibre 0 g
chol 0 mg
sodium 24 mg
% RDI: -
calcium 2
iron 1
vit A 1
vit C 7

This garlic stays nice and crunchy and isn't as strong as raw garlic. It can be used in everything from pasta sauces to antipasto platters to salads.

Ingredients

  • 12 heads garlic, (1-3/4 lb/875 g)
  • 2-1/2 cups white vinegar
  • 1 cup dry white wine
  • 1 tbsp pickling salt
  • 1 tbsp granulated sugar
  • 1 tbsp dried oregano or dried basil or dried thyme
  • 5 dried whole chili peppers

Preparation

Separate garlic into cloves. Blanch in boiling water for 30 seconds. Immediately immerse in cold water; drain and peel.

In large saucepan, bring vinegar, wine, pickling salt, sugar and oregano to boil; boil for 1 minute. Remove from heat. Add garlic; stir constantly for 1 minute.

Spoon garlic and 1 chili pepper each into prepared 1-cup (250 mL) canning jars, leaving 3/4-inch (2 cm) headspace. Pour in hot liquid to cover garlic, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and bands. Process in boiling water canner for 10 minutes.

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