Zesty Pickled Garlic

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Recipe by Jane Selover
October 1996
from issue #5

Zesty Pickled Garlic

Makes 4 to 5 pints

3 lb. garlic cloves, about 20 bulbs
2-1⁄2 cups white wine vinegar
2-1⁄2 cups sugar
10 long, thin, red chiles, fresh or dried
5 pint canning jars with lids

Fill a canning kettle two-thirds full of water and bring to a boil. Wash, rinse, and sterilize the canning jars and lids.

Separate and peel the garlic cloves. Although it takes longer, peeling by hand is better than using a mechanical peeler, which would leave bruises or cuts on the cloves. Discard badly discolored cloves; small blemishes can be cut out. Rinse the cloves under cold water.

Combine the vinegar and sugar in a non-reactive saucepan and stir. Bring to a simmer over medium heat. When the sterilized jars are just cool enough to handle, fill with the garlic cloves and insert two chiles in each jar. Try to keep the chiles visible for both decorative purposes and to warn eaters that the pickles will be spicy. Fill each jar to 1⁄2 in. from the rim with simmering brine. Wipe the rim and screw on a sterilized lid and band. Transfer to the boiling-water bath and process for 10 min. Allow to cool.

Label and store in a dark place for one month for flavors to develop.

posted in: garlic, side dish