Recipe: Pickled Garlic Recipes

hi risa!
i don't know how good these are -- i've never tried them, but did have the recipes on file. hope one of these works for you.
sara

PICKLED GARLIC
2 lb. lg. garlic heads
1/3 lb. fresh ginger, peeled & thinly
sliced
1 c. coarse salt
7 dried red chilies
2 c. white wine vinegar
1 c. dry white wine
2 1/2 tbsp. mustard seed
Combine garlic in large saucepan with enough water to cover. Place over medium high heat and bring to a boil. Let boil for 2 minutes. Drain thoroughly. When cool enough to handle, peel each clove without crushing. Transfer to a non-metallic bowl. Add ginger and salt with enough water to cover. Refrigerate mixture for 2 days. Drain garlic mixture and rinse thoroughly in cold water. Drain again. Pack ginger and garlic evenly into 7 clean hot half-pint jars to 1/2 inch from the top. Add 1 chili to each jar. Combine vinegar, wine and mustard seed in medium saucepan and bring to rapid boil over high heat. Ladle enough hot brine to cover garlic mixture. Run a plastic knife or spatula between mixture and jar to release any air bubbles. Clean rim and threads of jar with damp cloth. Seal with new, scalded, very hot lid. Repeat with remaining jars. Transfer jars to gently simmering water bath (180-190 degrees) and process for 10 minutes. Let cool on rack. Check for seal. Store in cool dry place. *I had only 6 jars plus some extra.

JO'S PICKLED GARLIC
--BRINE:--
1 c. wine vinegar
1 1/2 c. water
1 tbsp. Mrs. Dash seasoning - regular
1/8 c. Kosher salt
1/2 c. sugar
5-6 c. peeled garlic cloves
Cut to uniform size if necessary
Rosemary & oregano
Boil above ingredients together for 5 minutes. In hot, sterilized jars, place a pinch each of rosemary and oregano. The jars can be kept hot in the oven, at 225 degrees after sterilizing. Add the garlic cloves to the boiling brine (half at a time), for about 1 minute, then place in jars. Bring the brine to a boil again and fill jars to 1/2 inch from top. To release any air pockets in jars, insert a knife blade in the center and all sides, add brine, if needed and seal. Wait about a week if you can, to allow garlic to pickle. Enjoy! Notes: 1 even quart of peeled garlic = 2 pints jars and 1 (1/2 pint) jar. 1 recipe = 12 (1/2 pint) jars.

PICKLED GARLIC
Peeled garlic cloves
Vinegar (white)
Sugar
Salt
Water
Purchase 1/2 gal peeled garlic cloves at Costco (about 7 dollars). Or peel your own. Combine solution of 1/3 white vinegar, 2/3 water, 1 cup sugar, 1/4 cup salt. Must be enough to cover garlic. Bring solution to a full rolling boil. Drop in peeled garlic. Return solution to full boil and boil 2 minutes. Turn off fire and allow to cool. Put into container and store in cool place 3 months. Eat like peanuts. Bonus: The solution makes excellent salad dressing too.