Recipe: Pickled Garlic (2)

Due to the low acidity of the garlic, you need to use straight vinegar or the other recipe that has wine. Do not decrease the vinegar or add water to pickle it. It may turn blue or green due to chemicals in the water or from immature garlic, or garlic that is not dry enough.

PICKLED GARLIC
Makes 3 half pints

3 cups peeled garlic cloves
1 1/2 cups white vinegar 5% acidity
1/2 cup sugar
1/2 tsp.canning and pickling salt

Add the garlic cloves to a pan of boiling water. When it returns to a boil, boil 1 minute. Drain and pack the cloves into hot half pint jars. Leave 1/2 inch headspace.

Heat the vinegar, sugar and salt to a boiling. Pour the hot liquid over the garlic in the jars. Leave 1/2 inch headspace.

Remove air bubbles. Wipe top of jars and threads clean. Seal with hot lids. Process in water bath for 10 minutes.

Allow to sit in sealed jars for a few days before opening to allow flavors to develop.

PICKLED GARLIC 2

2 lb.large garlic heads
1/3 fresh ginger,peeled and thinly sliced
1 cup coarse salt
7 dried red chiles
2 cups white wine vinegar
1 cup dry white wine
2 1/2 T. mustard seed

Place garlic in large saucepan with enough water to cover with water. Bring to boil over med high heat. Boil 2 minutes.Drain well. Peel each clove without crushing. Transfer to non-metallic bowl. Add ginger and salt with enough water to cover. Refrigerate 2 days.

Drain garlic mixture, rinse in cold water. Drain agin. Pack ginger and garlic evenly into 7 clean hot half pint jars. Add 1 chili to each jar.

Combine vinegar, wine, and mustard seed in a saucepan, bring to rapid boil over high heat. Ladle hot brine over garlic. Leave 1/2 inch headspace.

Seal with hot lids.Process in water bath for 10 minutes.