Otherculinaryhill5.0
Pickled Garlic
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!
👥 32 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Combine canning salt and vinegar in a large saucepan. Bring to boil; reduce heat and simmer ⏱️ 10 minutes (180 degrees).
2
Meanwhile, pack garlic into 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. (If using fresh dill, add 1/2 cup to each jar.)
3
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.
4
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).
5
To seal jars (MUST BE REFRIGERATED, NOT SHELF-STABLE):
6
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).
Nutrition Facts
calories
52 kcal
fat Content
1 g
serving Size
0.25 cup
fiber Content
1 g
sugar Content
1 g
sodium Content
7 mg
protein Content
2 g
carbohydrate Content
10 g
saturated Fat Content
1 g
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