PICKLED GARLIC

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!
   
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:
  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.
   
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
 
   

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Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.