Spring is right around the corner and I still have massive quantities of garlic in my garage. Instead of letting them go to waste, I've decided to do some preserving! If you love pickled garlic, doing it yourself can be a big money saver. Pickled garlic is not cheap! Here is my easy recipe using a Ball Water Bath Canner.
Ingredients
6 pint jars, bands and lids
12 cups garlic cloves, peeled - I like this peeler
2.5 cups white wine vinegar
2.5 cups white vinegar
2 cups sugar
2 tsp canning/pickling salt
spices of your choice (I will share mine below)
Start heating water in canner...this can take awhile.
Blanch garlic in boiling water for 1 minute. Drain
Combine vinegars, sugar and salt in a saucepan and bring to a boil. Simmer for 5 minutes.
Heat jars in water bath canner. Add one serving of spices onto the bottom of each jar and pack with hot garlic. Choose your favorite spice blend below or try all four!
Spicy Blend
1 tsp red pepper flakes
1/2 tsp oregano
Mustard
1 tsp mustard seeds
1 tsp celery seeds
Dill
1/2 tsp dill
1 tsp mustard seeds
Pickle Spice
1 TB Pickling Spice
Ladle hot pickling liquid into jars. Remove air bubbles and measure 1/2 inch headspace.
Center lid on jar and put on bands (fingertip-tight)
Place jars on the rack over simmering water and slowly lower into canner. Water must cover jars by 1 inch.
Cover canner and bring to a rolling boil. Process for 10 minutes if you are at an altitude of 1000 feet or below. Adjust times using the guide below.
Elevation 1001-3000 feet - Add 5 minutes
3001-6000 feet - Add 10 minutes
6001-8000 feet - Add 15 minutes
8001-10,000 feet - Add 20 minutes
After your processing time is completed, turn off canner, remove lid and let sit 5 minutes. Then remove jars and place onto a cutting board. DO NOT tighten bands because this can disrupt your seal.
Let cool for at least 12 hours and then tighten bands. Make sure all your lids have sealed and store jars. Let sit for a few weeks so the flavors develop!
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