pickled garlic question

14 years ago

I decided to make pickled garlic on a whim today. Unfortunately, I didn't have the exact recipe ingredients and made a few alterations. Do you think this is still safe? My substitutions are in [] below

Ingredients

12 large heads garlic, about 1 3/4 lb (838 g)

2 1/2 cups (625 ml) white vinegar [used 1.5 cups white wine vinegar, 1 cup champagne wine vinegar (7% acidity)]

1 cup (250 ml) dry white wine

1 tbsp (15ml) pickling salt

1 tbsp (15ml) granulated sugar

1 tbsp (15ml) dried oregano [used 1 tbsp dried mixed Italian herbs instead]

5 dried whole chili peppers [used 1 tbsp chili pepper flakes put in with brine]

I made brine/cooked according to recipe instructions and processed in 1/2 pint and pint containers for 10 minutes.

Thank you for your help and advice!

-jill

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Comments (6)

ksrogers
14 years ago
My pickled garlic is simple, and I just make a plain 5% vinegar and pickling salt brine. Add a few bits of dried red pepper flakes for a spicy one, and use a bit of a Mrs Wages dill pickle mix for another, as opposed to the salt. I grew Music garlic with huge cloves and a stiff stalk. Its hard neck type and is planted in September and harvested the next year in July. I suppose you could also add oregano to the vinegar salt brine to make yet another flavor. I don't use any wine vinegars or any wine based anything. Keep it plain and simple and it should be just fine. Your recipe seems to look ok as to acidity, IF youi leave out the wine, s thgat will dilute the acidic brine. Whole garlic cloves should pickled in full strength vinegar at least 5% to be safe.
melva02
14 years ago
So your changes are:

vinegar - change the type but all are at least 5% acidity (you need to check the white wine vinegar, sometimes that is lower)
OK

change type of dried herbs - OK (you can increase them a little too, only if dried not fresh)

change type of dried peppers - OK
I usually just put some red pepper flakes in every jar of pickles, rather than using whole dried peppers (which tend to change the color more)

So you're ok. Enjoy! I love that recipe.

Melissa
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Have no fear that purple color is only temporary. Mine will have that for a few weeks and the it fades out. I will add a little tumeric to give the cloves a little yellow color. The blue/green is from the acids attacking the surface of the cloves, and has no effect on taste. Sometimes the cloves are a little immature and that can also give them that temporary color. When I buy the 3 pound jars of peeled garlic cloves at Costco, I look for cloves that are really big. I also cut off the brownish root end, as well as any spots on the outside. Adding some fresh sprigs of dill weed will give a bit more color contrast. Lastly, I also add a few red pepper flakes that rehydrate and and give a nice color contrast. Annato seeds make a deep red color.
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Hi Guys, sorry it took me so long. I have(had)1300 heads of garlic in the garden and they were ripe. Getting them out at 6am so it was not too hot, than tying for a while and we had to find more space to hang them to dry. My 150 pickle plants are starting to produce in earnest now too, and the zukes, and the tomatoes....oh well. I am still canning cherries and apricots and baking a storm. Here is the recipe promised. It tastes especially good after a while. I sell a lot of this, so don't tell anyone I gave you the recipe (wink): Persian sugar Pickled Garlic ( my version follows) 4 heads garlic 2 cups red wine vinegar 2 cups water 1 cup sugar 6 whole cloves (the spice) 2tb black peppercorns Separate cloves but do not peel. Place all ingredients in a large heavy bottom saucepan. Bring to a boil, cook for 10 min. stirring from time to time. Reduce heat to moderate and cook 5 minutes. Cool to room temperature. Transfer to a large glass jar. Seal and refrigerate at least 1 month before serving. The garlic improves with age for as long as 15 years. taken from a book by Janet Hazen I have modified this recipe to follow the guidelines of accepted recipes from Ball and other sources, here is my recipe. I make a lot of it at a time, you might want to cut down my recipe. 5 lbs peeled garlic 8 cups vinegar 3 cups sugar 2 tbsps salt 30 cloves 5 tbsps peppercorns Bring all to a boil, cook 10 minutes, put in half pint jars, trying to make sure to put spices in all jars, 3/4" headspace, fill liquid to 1/2". Process 10 minutes in BWB. yield approximately 14 jars. I use less liquid because it is still usually too much, but all of it is vinegar. The pickle is a little less soft, I guess you could use a bit of water if you made it for yourself especially to keep in the fridge. I also cook them for less since they go in the BWB. I sell a lot of these especially after people tasted them. They are not at all hard, yet not soft and they are sweet. hope you like them Marie
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Ken writes: > So if this actually was the case, then an ounce of water and a single drop of vinegar would cnage its pH to about 4 something. I think see your reasoning and expect there has to be a certain amt of vinegar in the water to be measurable by my inexpensive meters. After each test the glass bulb probe on my meter was rinsed off with tap water which I know to be neutral in my water district with a ppm of abt 500 for dissolved solids. (I'll bathe & wash dishes with tap water, but haven't used for drinking or cooking for abt 20 years now). What's scary is that all this is actually making some sense to me now :-p ....and I'm wondering why the readings weren't in the 3's? Will repeat the test this weekend with another meter for backup. > I wonder what would happen if a 20% vinegar was used instead of the usual 5% we see everywhere? Wish that I had thought of that at the time tested. I still have some of the old Heinz 19% acid vinegar and will try testing with that too. Melissa, There will be no 5-6 min WB trials. A dumb idea for sure and can't believe I even considered it.
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brendan_of_bonsai
14 years ago
5 dried whole chili peppers this concerns me, the recipe looks safe to me, but chili peppers are a broad group, does it mean dried Serano (don't know what to call them) or dried thai dragons, the two different chili pepers have very different sizes.
annie1992
14 years ago
I agree, it's fine, no matter what type of chili pepper. It's vinegar, of 5% acidity or greater, with one cup of wine, that's a 2.5 to 1 ratio of acidity to liquid. The "accepted norm" is 50/50 vinegar/other liquid.

Annie
temiha
14 years ago
Silly question, what do you do with pickled garlic? It does sound interesting.
Teri
ksrogers
14 years ago
Once pickled whole, it will mellow down and become a nice crunchy delicacey. The garlic flavor and aftertaste are not as pronouced and because raw garlic can also be quite spicey hot, after a salt vinegar brine it loses most of that too. Sliced into salads or just eating out of the jar is a real treat. As mentioned, I make plain, dill flavor and spicy hot using a few dried red pepper flakes. Oregano may be another flavor to try too. I can mine mostly in pint jars, but an elderly lady friend asked me to make a bigger batch so I made her a whole quart. She asked a month later for more!

pickled garlic question

Comments (6)

ksrogers

melva02

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