Pickled Garlic

Author: Canadian Living

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.

  • Portion size 5 servings

Ingredients

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

Method

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.

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 24 mg
  • Protein 1 g
  • Calories 18.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 4 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pickled Garlic

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