Pickled Garlic Recipe
If you love pickles and you love garlic, you just found a tasty new best friend. This Pickled Garlic Recipe also makes a great starter canning project!
“You might as well just ask. What have you got to lose?”
This was what my conscience told me right before I sprang a question on my mother-in-law.
We were discussing the Dilly Beans she made for a church fundraiser and how she would graciously set aside a jar for me as a Christmas gift. Would I like a clove of garlic in my jar of Dilly Beans?
“How about a whole jar of Dilly Garlic?”
As you can tell, the answer was yes.
Or as we say in the Midwest: Yah Sure You Betcha!
It seemed natural to me that the best bite in a jar of Dilly Beans, the clove of garlic, might be produced in mass.
I will stand by for correction from my mother-in-law, but I’m pretty sure they have since made jars of Dilly Garlic for the church fundraiser. And I’m pretty sure they sold out!
So obviously Pickled Garlic tastes like pickles and garlic. The harsh flavor of raw garlic disappears completely and your left with a mellow garlic flavor that is addictive and delicious.
Pickled Garlic is perfect on your next relish tray, veggie platter, or charcuterie board. My preferred method of consumption, however, is straight from the jar.
By the way, there are many ways to peel garlic, but this method looks pretty genius.
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Pickled Garlic Recipe
If you love pickles and you love garlic, you just found a tasty new best friend. This Pickled Garlic Recipe also makes a great starter canning project!
Ingredients
- 1/4 cup canning salt
- 2 1/2 cups water
- 2 1/2 cups white vinegar
- 2 pounds fresh garlic, peeled
- 1 teaspoon crushed red pepper flakes
- 4 heads fresh dill
Instructions
Combine canning salt, water, and vinegar in a large saucepan. Bring to boil; reduce heat and simmer 10 minutes (180 degrees).
Meanwhile, pack garlic in to 4 sterilized pint jars (about 8 ounces per jar) leaving 1/2-inch of headspace. Add 1/4 teaspoon red pepper flakes and 1 head of dill to each jar.
Using a ladle, divide hot pickling liquid between the 4 jars, leaving 1/2-inch of headspace. Remove air bubbles, clean jar rims, center lids on jars, and adjust band to fingertip-tight.
Process jars in boiling water for 10 minutes. The jars must be covered by at least 1 inch of water. Turn off heat and remove cover. Let jars cool 5 minutes. Cool 12 hours. Check seals.
Recipe Notes
This is my mother-in-law's recipe which aligns very closely with the Dilly Beans recipe in the Ball Blue Book's Guide to Preserving.
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Too bad we don’t live closer. I’ve got 20 quarts of organic dilly beans. I’ll have to try this on a pint.
One note, if you can stand it, let them sit for 3-5 weeks to mature and achieve their full flavor.
looks great!! we used to make our own half sour pickles at my coffee shops! It was awesome cause we got MASSIVE pickles, I mean huge buggers, from a local farm and pickles them whole in buckets. Love garlic so I bet these are right up my ally
How long do you let your garlic sit before you can eat them. I’ve been trying to pickle garlic for years but it never turns out. I’ve had them turn blue and go to mush. I’ve also had them go so strong that they turn your stomach. I’m going to try this recipe.
This is not a safe recipe for canning. Garlic is low PH, you can make it but it must be stored in the refrigerator.
http://ucfoodsafety.ucdavis.edu/files/250352.pdf
Thanks for this, Samantha! I agree with you. I’ve obviously had this canned and haven’t had any problems, but the risk is clearly there. I’ll update the recipe to reflect this info. I really appreciate that you dropped the link for me!
How do you remove the air bubbles?