Pickled Garlic
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




12 Heads garlic (1-3/4 lb/875 g) 12
2 1/2 cups White vinegar 625 mL
1 cup Dry white wine 250 mL
1 tablespoon Pickling salt 15 mL
1 tablespoon Granulated sugar 15 mL
1 tablespoon Dried oregano, basil or t
5 Dried whole chili peppers 5

Preparation

1 Separate garlic into cloves. Blanch in boiling water for 30 seconds. 2 Immediately immerse in cold water; drain and peel. 3 In large saucepan, bring vinegar, wine, pickling salt, sugar and oregano to boil; boil for 1 minute. Remove from heat. Add garlic; stir constantly for 1 minute. 4 Spoon garlic and 1 chili pepper each into prepared 1-cup (250 mL) 5 Canning jars, leaving 3/4-inch (2 cm) headspace. Pour in hot liquid to cover garlic, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and bands. Process in boiling water canner for 10 minutes. (See Canner Basics.) 6 Makes 6 cups (1.5 L). 7 This garlic stays nice and crunchy and isn't as strong as raw garlic. 8 It can be used in everything from pasta sauces to antipasto platters to salads.