I am sharing this fabulous pickled garlic recipe which was created by a dear friend, Bunny of Bunny’s Best. There are very few individual that awe me, and I will say she is one of them. She is my mentor in the canning world and her cooking skills are absolutely amazing!
My love for pickled garlic began when I had received an unexpected package by none other than my dear friend, and in the box was a jar of pickled garlic – along with a bunch of other items, but my mind can really only remember the pickled garlic! It had caught my eye immediately, causing me to eat half the jar in one sitting. The other half was gone the next day. Yes, I ate the entire jar in two short sittings, that’s how delicious they were!
I am excited to announce, with Bunny’s permission, we are sharing her recipe and photos! Additional recipes, canning and cooking, can be found on her Facebook page; you must really visit it, I am sure you will come to love her and her page as much as I do!
“Pickling mellows the flavor of garlic. It can be used on cheese and antipasto platters, crushed and spread on crostini, used in salads, sauces, soups and dressings. Or you can snack on the cloves straight out of the jar. Once pickled, the vinegar’s acidity neutralizes odor-causing compounds so you aren’t left with garlic breath.”
“You can create your own pickling spice mix using your favorite spices to achieve the flavor results you’re looking for – some good options include an Italian seasoning mix, or mustard seed, dill seed, allspice, coriander seed, clove, cumin seed, bay leaf, oregano, black pepper, and red pepper flakes. Whatever floats your boat! The brine mix however must remain the same to insure safe preservation if canning.”
“18 heads of garlic will yield about 7 half pint jars. The recipe below will make one jar, you can multiply for more jars. To soften and loosen skins, crush the bulb on a table top under your palm. Blanch garlic in rapidly boiling water 60 seconds; immediately immerse in cold water. Drain and peel cloves.”
- 1 cup garlic cloves
- 2⅔ cup water
- 2/3 cup white wine vinegar (5% acidity)
- 2 tablespoons honey
- 1 teaspoon fine sea salt or pickling salt
- ½ teaspoon allspice (whole berry)
- ½ teaspoon coriander seeds
- 1/2 teaspoon oregano
- 1 clove
- 1 dry red chili
- 1 bay leaf
- In a small saucepan, bring 2 cups of water to a boil over high heat. Add the garlic cloves and cook for 3 minutes. Pour off the water (don’t throw it away; it can be reused to boil pasta in or in a soup or sauce), dividing the garlic to half pint mason jars.
- In the same saucepan, combine the remaining ⅔ cup of water and other ingredients. Bring to a boil, stirring to dissolve the salt. Pour this hot solution over the garlic leaving 3/4" headspace. Remove air bubbles using a non metalic utensil and add more liquid if needed to maintain proper headspace. The pickled garlic can be stored in the refrigerator if you're not canning it.
- For canning, fill your jar with cloves and top with hot liquid mixture leaving 3/4" headspace. Process in Boiling Water bath canner 35 minutes for half pints or pint jars.
- This is not a USDA written recipe. Many canning related questions can be answered here: http://nchfp.uga.edu/index.html