re: TD.com Recipes and Recipe Book Thread

Rat's Pickled Garlic (Canned)

3 1/2 lbs peeled garlic cloves (about 30 heads)
6 cups white vinegar
2 1/2 cups white wine
2 1/2 Tbs pickling salt
3 1/2 Tbs sugar
2 1/2 Tbs dried oregano
12 Serrano chili peppers
24 cloves
1/4 tsp crab boil
12 strips red bell pepper
zest of 1 lemon

1. Place 12 clean half-pint mason jars in boiling water. And place the snap lids in a separate pot to boil five minutes to soften compound.

2. In a large pot place vinegar, wine, salt, sugar, cloves, crab boil, serrano peppers, bell pepper, lemon zest and oregano. Bring to a boil, boil gently for one minute. Add peeled garlic to hot vinegar mixture. Simmer for five minutes, then take off heat.

3. Place one chili pepper and one bell pepper strip in each jar and pack with garlic to within 2cm of top rim. Add hot liquid to within 1cm of top rim. Using rubber spatula remove air bubbles and wipe rims with damp paper towel. Place snap lid on jar and finger tighten screw band on.

4. Place jars in canner. Cover with one inch of boiling water and bring canner to a boil. Once at a full boil process for your altitude. Remove from pot and let sit 24 hours undisturbed. Check after 24 hrs for seal. Refrigerate any unsealed jars.

5. Remove screw bands and clean bands and jar necks. Store in a cool dark place.

6. For elevations up to 1000 ft process 10 minutes, 1001-3000 ft process 15 minutes 3001-6000 ft process 20 minutes and over 6001 ft process 25 minutes.

Yield: 12 Half pints
Total Time: 1 hour

Tips
If starting with whole heads, separate bulbs into cloves. To soften and loosen skins blanch the garlic cloves in rapidly boiling water for 30 seconds. Place in ice water, drain and peel the cloves.



I bought 2 of those huge containers of pre-peeled garlic at Sam's, and made a big batch.

Don't let any stainless steel touch the canning mix. It can turn the garlic blue. Not harmful, but not appetizing.