Have You Eaten Pickled Garlic?
CA Kate z9
2 years ago
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Doubling Size of Jar for Pickled Garlic
Comments (22)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...See Morepickled garlic question
Comments (6)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....See MorePickled Garlic Delicacy
Comments (8)@sidhartha....this is not spicey at all. So it is not for the chili heads. @ carol .... exactly, this is slow caramelized. The ingredients start with just garlic and vinegar, nothing else. It is amazing how sour vinegar and hot garlic convert to a sweet stuff, naturally. But it takes YEARS....See MorePreserving or Pickling Garlic
Comments (2)Barbara, There are many benefits of eating garlic and also onions, shallots, ect. A few weeks ago I when I was giving away some of the onions I thinned out as green onions my aunts were talking. They said when growing up they always had onions(either fresh of dried) with at least one and usually two meals a day. Said they thought everyone quit eating them because of the breath they leave. But said for the conditions they grew up in they remember the whole family being healthier and going to the doctor less than many of us do now. I also have severe sinus infections. And have noticed over the last year they have been better. Maybe my increased intake of garlic and onions has helped. That is a very informative site you linked too. I have used it for information for some time. Jay...See MoreCA Kate z9
2 years agoCA Kate z9
2 years agoCA Kate z9
2 years ago
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