Pickled Garlic

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Tested Till Perfect

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%

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

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