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% |
-
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.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »