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LOCATION: Recipes >> Preserving >> Pickled Garlic 16

Print this Recipe    Pickled Garlic 16

Pickled Garlic
makes 5-250ml jars

12 large heads garlic ( about 1 3/4 lbs)
2-1/2 cups white vinegar
1 cup dry white wine
1 Tbs pickling salt
1 Tbs sugar
1 Tbs dried oregano
5 dried whole chili peppers

Sterilize jars.

Separate garlic into cloves. Peel (blanch in rapidly boiling water
30 seconds, immerse in cold water, drain and peel).

In large stainless steel pan, combine vinegar, wine, pickling salt,
sugar and oregano. Bring to a boil, boil gently 1 minute. Remove
from heat. Add peeled garlic cloves. Stir constantly for one
minute.

Pack garlic and 1 dried chili pepper into a hot jar leaving 3/4
inch space. Pour on hot liquid leaving 1/2 inch headspace. Remove
air bubbles. Wipe jar rim and place lids prepared according to
manufacturers directions. Place in canner, return to boil. Process
10 minutes.

No changes should be made because garlic is a low acid food.

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