Processing: Boiling Water Canner 10 minutesStorage: 12 months+
Yield: 2-3 cups
No more buying minced garlic from the supermarket! Pickled in cloves, or mince then pickled – this is a great way to preserve garlic to enjoy chilled as a snack, or add into cooking throughout the year!
Ingredients:
2 cups peeled garlic cloves (1/3lb/150g unpeeled weight)
1/3 cup sugar (optional)
1/2 teaspoon sea salt (or pickling/cheese salt)
1 cup vinegar
1/4 teaspoon (each) of dried herbs of your choice
Method:
- Prepare jars by covering in water and boiling for 10 minutes.
- Peel garlic, rinse and drain. Pack into hot jars.
- Heat sugar, salt, vinegar and herbs in a saucepan until dissolved. Bring to a boil and boil for 1 minute. Remove from heat. Fill garlic jars with hot pickling solution to ¼ inch (0.5cm) headspace. Remove bubbles, correct headspace (if needed), wipe rims and add lids.
- Process in a boiling water bath canner for 10 minutes (start timer once the water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
- Check jars have sealed before labeling and storing in a cool, dry and dark place for up to 12 months.
FLAVOUR IDEAS
- white wine vinegar w. basil, oregano and rosemary
- apple cider vinegar w. oregano and mustard seeds
- apple cider vinegar w. chilli flakes and oregano
