Spicy Pickled Garlic


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So what do you do with 14 heads of pickled garlic?  I’m not sure that I’ve ever had pickled garlic, or maybe I have… apparently pickled garlic can be used just as raw garlic; simply chop it up, sauté in some olive oil, and serve it with dishes deserving of zest.  This recipe is directly from the Joy of Pickling cookbook, the only change I made was increasing the jar yield from 3 half pints to 2 pints (4 half pints).  When packing the jars, definitely leave a full 1/2 inch headspace, as the contents will expand during processing.  I may have packed my jars too full, as they didn’t deliver the lovely seal popping sound that they typically do.

Ever notice that blue/green tinge color you garlic turns when pickling with vinegar? Why is this?  Is it safe? Actually, blue garlic is perfectly harmless and totally normal. The color tinge is due to an enzymatic reaction in which sulfuric compounds begin to break down when exposed to heat and oxygen.  Science!! :)

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Spicy Pickled Garlic

Yield: 2 pints

Ingredients

  • 3-1/2 cups garlic (peeled)- I used 13.5 heads of garlic
  • 2 cup white vinegar
  • 2 quart water
  • 1-1/3 Tbsp sugar
  • 2 tsp pickling/sea salt
  • 4 allspice berries
  • 8 peppercorns
  • 16 whole coriander seeds
  • 2 small bay leaves
  • 2 hot peppers

Instructions

  1. Peel garlic
  2. In a large sized, non-reactive pot, bring water to a boil.
  3. In a separate pot, bring vinegar, salt, and sugar to a boil.
  4. Divide spices and peppers between prepared (sterilized) jars.
  5. When water comes to a boil, blanch garlic for 1 minute. Remove and drain, pack into jars.
  6. Pour hot vinegar mixture over garlic leaving atleast a 1/2 inch headspace (the jar's contents will expand). Wipe rims, apply lids and rings (finger tight) and process in a hot water-bath for 10 minutes. Remove from heat, let set for 12hr or until sealed before removing rings.
  7. Store jars for at least 2 weeks before eating. Refrigerate after opening.

 

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