Processing: Boiling Water Canner 10 minutes
Storage: 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!
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
  1. Prepare jars by covering in water and boiling for 10 minutes.
  2. Peel garlic, rinse and drain. Pack into hot jars.
  3. 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.  
  4. 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.
  5. Check jars have sealed before labeling and storing in a cool, dry and dark place for up to 12 months.
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