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  • #5044

    1 c. wine vinegar
    1 1/2 c. water
    1 tbsp. Mrs. Dash seasoning – regular
    1/8 c. Kosher salt
    1/2 c. sugar
    5-6 c. peeled garlic cloves
    Cut to uniform size if necessary
    Rosemary & oregano


    Boil above ingredients together for 5 minutes. In hot, sterilized jars, place a pinch each of rosemary and oregano. The jars can be kept hot in the oven, at 225 degrees after sterilizing. Add the garlic cloves to the boiling brine (half at a time), for about 1 minute, then place in jars. Bring the brine to a boil again and fill jars to 1/2 inch from top. To release any air pockets in jars, insert a knife blade in the center and all sides, add brine, if needed and seal. Wait about a week if you can, to allow garlic to pickle.


    Pickled Garlic

    2 lb. lg. garlic heads
    1/3 lb. fresh ginger, peeled & thinly
    1 c. coarse salt
    7 dried red chilies
    2 c. white wine vinegar
    1 c. dry white wine
    2 tbsp. dried pepper flakes (or less)
    2 1/2 tbsp. mustard seed

    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, pepper flakes 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. *I had only 6 jars plus some extra.



    1/2 pound garlic, peeled
    1 large red bell pepper, chopped
    2 cups distilled white vinegar
    2/3 cup white sugar
    1/2 teaspoon ground dry mustard
    1/2 teaspoon celery seed

    Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.
    In a large saucepan over medium high heat, place the distilled white vinegar and white sugar. Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from heat and discard spice bag.
    Place garlic and peppers in sterile containers to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving.

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