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LOCATION: Recipes >> Preserving >> Pickled Garlic 01

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Pickled Garlic

Make a brine of 2oz salt per pint (20 oz) of cold water and soak
peeled garlic cloves in it for 48 hours.

Make spiced vinegar: 1 Tbsp pickling spice per pint of white vinegar.
Boil for 15 minutes, then strain and cool.

Rinse the garlic in cold water and shake dry. Place the garlic in
jars and pour in spiced vinegar to cover.

This can be canned in a boiling water bath (same as pickled onions)
or put in the fridge. Leave for several weeks before trying.

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