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Spicy Pickled Garlic

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. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 20 min. Process: 10 min.
  • Makes
    3 half-pints

Ingredients

  • 2 quarts water
  • 3 cups peeled garlic cloves
  • 12 coriander seeds
  • 6 whole peppercorns
  • 3 dried hot chiles, 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

Directions

  • In a large saucepan, bring water to a boil. Add garlic and boil 1 minute.
  • Meanwhile, divide coriander, peppercorns, chiles, 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 vinegar, sugar and salt. Bring to a boil, stirring constantly. Carefully ladle hot liquid over garlic, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Editor's Note
The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Nutrition Facts
1 garlic clove: 5 calories, 0 fat (0 saturated fat), 0 cholesterol, 30mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

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