A square photo of a canning jar of picked garlic. The garlic is in the brine surrounded by dill and chili flakes. There is a bottle of dos exis in the background along with a white bowl, and the jar's lid is to the right of the jar. There is a silver relish fork to the right of the jar.
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Pickled Garlic Recipe

This recipe is not suitable for shelf-stable canning. If you make this recipe, you MUST store it in the refrigerator. Even if you seal the jars with a water bath. Refrigerate! You can read more about storing, preserving, and enjoying garlic here
Course Pantry
Cuisine American
Keyword garlic
Prep Time 15 minutes
Cook Time 30 minutes
Cooling time 12 hours
Total Time 45 minutes
Servings 4 pints
Calories 49kcal
Author Meggan Hill

Ingredients

  • 1/4 cup canning salt
  • 2 1/2 cups distilled 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. 
  • Chill in the refrigerator until pickled as desired (I recommend at least 3 weeks in the refrigerator). Store in refrigerator for up to 4 months (see notes) or seal jars following the instructions below (the pickled garlic must still be refrigerated; it will not be shelf-stable).

To seal jars (MUST BE REFRIGERATED, NOT SHELF-STABLE):

  • 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. Chill in the refrigerator until pickled as desired (I recommend at least 3 weeks in the refrigerator). Store in refrigerator for up to 4 months (See notes).

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.
  • "Canning of garlic is not recommended. Garlic is a low-acid vegetable that requires a pressure canner to be properly processed. Garlic loses most of its flavor when heated in this way. For this reason, adequate processing times have not been determined for canning garlic." For more information, click here

Nutrition

Calories: 49kcal