Pickled Garlic

6 Jars

Try this Pickled Garlic recipe, or post your own recipe for Pickled Garlic

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Pickled Garlic Ingredients

2 lb Large garlic heads	7 Dried red chilies
1/3 lb Fresh ginger; peeled and	2 c White wine vinegar
Thinly sliced	1 c Dry white wine
1 c Coarse salt	2 1/2 tb Mustard seed

Instructions for Pickled Garlic

Combine garlic in large saucepan with enough water to cover. Place over medium high heat and bring to a boil. Let boil for 2 minutes. Drain thoroughly. When cool enough to handle, peel each clove without crushing. Transfer to a non-metallic bowl. Add ginger and salt with enough water to cover. Refrigerate mixture for 2 days. Drain garlic mixture and rinse thoroughly in cold water. Drain again. Pack ginger and garlic evenly into 7 clean hot half-pint jars to 1/2 inch from the top. Add 1 chili to each jar. Combine vinegar, wine and mustard seed in medium saucepan and bring to rapid boil over high heat. Ladle enough hot brine to cover garlic mixture. Run a plastic knife or spatula between mixture and jar to release any air bubbles. Clean rim and threads of jar with damp cloth. Seal with new, scalded, very hot lid. Repeat with remaining jars. Transfer jars to gently simmering water bath (180-190 degrees) and process for 10 minutes. Let cool on rack. Check for seal. Store in cool dry place. Makes about 6 jars. Source: Cookbook USA. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PickleCuisine: Uncategorized