Pickled Garlic
This recipe makes 100 servings
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.
- Keywords : Condiments/sauces; Garlic; Chiles; Boil; White wine;
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