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Saturday, July 6, 2013

Pickled Garlic

It all starts with:

1 pound of garlic

 Separate the cloves...

 This yields about 3 1/2 cups of garlic cloves...

 Next, peel the cloves. Do not smash them.
If you'd like, you can blanch them for about 2 to 3 minutes,
and then transfer them to an ice bath.
The skins should peel right off.

 Peeled garlic cloves...

 Divide the garlic between 2 clean prepared pint jars
or 4 half pints... Depending on how often you use it.
I use bunches, so I used pints.

Boil 1 cup of Red Wine Vinegar,
1 cup of Water
and 1 tablespoon of Pickling Salt.
Carefully pour into the jars, and process in a boiling
water-bath for 10 minutes.

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