Monday, February 21, 2011

PICKLED GARLIC

I noticed today that all of my home harvested garlic is starting to sprout despite being stored in a dark cold root cellar. I took about half of my garlic and made pickled garlic.

Blanch 2 cups of garlic cloves in simmering water for 1 minute.

Rinse with cold water and slip off skins.


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Simmer 2 1/2 cups of white vinegar and 1/2 cup dry white wine.


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Add the following to each of 4 hot and sterile jars half-pint jars.

1/2 tablespoon mustard seeds

1/2 teaspoon of dill

1/2 teaspoon hot pepper flakes

1/2 teaspoon pickling salt

1/2 teaspoon celery seeds

1/2 teaspoon whole black pepper

1/4 teaspoon coriander


Add garlic and cover with hot vinegar, leaving 1/4 inch head space.

Process for 5 minutes in a boiling water bath.


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