Pickled Garlic and Canning Tips

Pickled garlic through canning is a delicious way to preserve the harvest. The pickled cloves are transformed from a spicy bite into a delicious item which can be added to salads or a charcuterie board. However, it’s the ability to preserve this pickled treat which makes it more rewarding. Learn the tips, tricks, and gather the recipe for making this amazing side item.

pickled garlic

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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.

My love for pickled garlic began when I had received an unexpected package by none other than my dear friend. In the box was a jar of pickled garlic, long with other items, but my mind can really only remember the jar pickled garlic!

The flavor was incredible, yet, it the spiciness of the garlic had diminished as it was canned. What was in the cloves was the delicious blend of the brine.

I am excited to announce, with Bunny’s permission, her recipe and photos.

“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.” – Bunny

pickled garlic
On a crostini with goat cheese – Bunny’s Best

Smoked garlic, have you ever heard of it? No? Well, you must give this method a try!

Grab a copy of my book, The Farm Girl's Guide to Preserving the Harvest.

From my farmhouse kitchen to yours, an easy to comprehend guide which walks you though every phase of home food preservation. Learn  how to can, dry, ferment, cure, freeze, and storing fresh foods for long term storage. Included you will also find some of my favorite preserving recipes!

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To make things easier, enjoy this printable recipe card for your convenience!
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Pickled Garlic with Canning Tips

Pickled garlic is a delicious way to preserve the harvest. The pickled cloves are transformed from a spicy bite into a delicious item which can be added to salads or a charcuterie board. However, it's the ability to preserve this pickled treat which makes it more rewarding. Learn the tips, tricks, and gather the recipe for making this amazing side item. 

Course: Appetizer
Cuisine: American
Keyword: pickled garlic
Servings: 7 half pints

Equipment

  • 2 quart Stainless Steel saucepan or heavy bottom pot
  • Steam or Hot Water Bath Canner
  • Colander
  • Jar Funnel
  • Air Bubble Remover
  • 7 half pin Mason jars

Ingredients

  • 2 2/3 cups Water divided
  • 1 cup whole Garlic cloves
  • 7 dried Red Chili Pepper, one per jar
  • 7 dried Bay Leaves, one per jar
  • 2/3 cup White Wine Vinegar, 5% acidity
  • 2 tbsp Honey
  • 1 tsp fine Sea Salt, or pickling salt
  • 1/2 tsp Allspice, whole berry
  • 1/2 tsp Coriander Seeds
  • 1/2 tsp whole Cloves
  • 1/2 tsp dried Oregano

Instructions

  • In a 2 quart saucepan, bring 2 cups water to a boil. Add freshly peeled garlic cloves and continue to boil for 3 minutes.
  • Strain the garlic and divide the cloves into seven half-pint jars.
  • Add 1 small dried chili pepper and one bay leaf to each jar.

Brine

  • In a 12-quart saucepan bring boil the remaining 2/3 cup water, white wine vinegar, honey, salt, whole allspice berries, coriander, cloves, and oregano.

Canning

  • Add brine to the jarred garlic making sure to leave a 1/2-inch headspace. Remove air bubbles, add additional brine if needed.
  • Wipe rims of jars, add warmed lids, and rings to finger tight.
  • Process jars in a steam or hot water bath canner for 35 minutes, adjusting the processing times for altitudes above 1,001 feet in elevation.

Notes

Allow jars to sit for up to 4 weeks prior to consuming. This will allow the garlic cloves to absorb the flavor of the brine and herbs.
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Comments

    • Ann Accetta-Scott says

      I have not, but I’d be interested in knowing the brine. We make our own teriyaki sauce and it consists of quite a bit of salt & sugar. I am wondering how it would sit in the canning process and shelf life since herbs & seasonings tend to amplify in flavor overtime. But it does sound yummy!

  1. Lindy says

    Quick question…. When you say the recipe yeilds 7, what does that mean? I would love to make large batches of this since we grow garlic every year and I would LOVE to make this revipe:) Thanks in advance.

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