Spicy Pickled Garlic Recipe
Here’s a delicious condiment for the garlic lover on your list. You’ll be pleasantly surprised how pickling mellows out the garlic, making it a tasty sandwich topper.
- 2 quarts water
- 3 cups garlic cloves
- 12 coriander seeds
- 6 whole peppercorns
- 3 dried hot chilies, split
- 3 whole allspice
- 1 bay leaf, torn into three pieces
- 1-1/2 cups white wine vinegar or distilled white vinegar
- 1 tablespoon sugar
- 1-1/2 teaspoons canning salt
- In a large saucepan, bring water to a boil. Add garlic and boil for 1 minute. Meanwhile, divide the coriander, peppercorns, chilies, allspice and bay leaf among three hot half-pint jars. Drain garlic and pack into jars to within 1/2 in. of the top.
- In a small saucepan, combine the vinegar, sugar and salt. Bring to a boil, stirring constantly. Carefully ladle hot liquid over garlic, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 3 half-pints.
Originally published as Spicy Pickled Garlic in Canning & Preserving 2012, p45
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Reviewed Nov. 6, 2012
This is so much better than the pickled garlic I have purchased at safeway or any of the other stores for that matter...