PICKLED GARLIC
About 6 half-pint jars
Although labor-intensive to prepare, these pickles will delight any garlic lover. They are delicious on their own, and try them chopped and added to chicken or potato salad or Treva’s Pimiento Cheese. Please read about pickling and How to Process.
Prepare a water-bath canner, gather all your canning equipment, and have ready 6 clean, hot half-pint jars.
Have a bowl of ice water ready. Bring a large saucepan of water to a boil and add:
- Unpeeled cloves from 2 pounds garlic
Blanch the garlic for 2 minutes, drain well, and transfer to the ice water. When cool, peel the garlic.
Place in the bottom of each prepared jar:
- ¼ teaspoon red pepper flakes (1 ½ teaspoons total)
- ¼ teaspoon mustard seeds (1 ½ teaspoons total)
- ¼ teaspoon dried dill (1 ½ teaspoons total)
Pack the cloves into the jars. Bring to a boil in a medium saucepan:
- 1 ½ cups distilled white vinegar
- 1 ½ cups water
- 2 tablespoons pickling salt
Pour over the garlic, leaving ½ inch headspace. Remove any trapped air from the jars and adjust the liquid level if needed. Wipe the rims. Place lids on the jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.