Pickled Garlic
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.
Servings: 6 cups (1.5 L)
Ingredients:
| 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% |
Suggested Recipes
-
12 heads garlic (1-3/4 lb/875 g)
2-1/2 cups (625 mL) white vinegar
1 cup (250 mL) dry white wine
1 tbsp (15 mL) pickling salt
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) dried oregano, basil or 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.
Additional Information
Tags:
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