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!
Prep Time 15 minutes
Cook Time 30 minutes
Cooling time 12 hours
Total Time 45 minutes
Servings 4 pints
- 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
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. Store in refrigerator for up to 4 months (See 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.
The National Center for Home Food Preservation advises the garlic and vinegar mixture be in the refrigerator for up to 4 months. Discard if the liquid or cloves show any signs of mold or yeast growth. For more information, click here.