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    Pickled Garlic

    Tue Oct 23, 2012 4:09 pm
    Forum Host
    (with a really clever label!)

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    This is Well-Preserved's (Toronto, Canada) recipe (this makes four 1-cup jars; scale as needed):

    1. Blanch 1.5 pounds (2 cups of garlic cloves) in simmering water for 1 minute. Rinse with cold water and slip off peels.

    2. Bring 3 cups of wine vinegar (red or white) to a simmer on the stove.

    3. Add the following to each hot and sterile jar (i.e. you will need 4 times the following portions):
    1 tablespoon mustard seeds (use less if you’d like)
    1/2 teaspoon of dill
    1/2 teaspoon hot pepper flakes
    1/2 teaspoon pickling salt
    1/4 teaspoon celery seeds
    1/4 teaspoon whole black pepper
    1/4 teaspoon coriander

    4. Add garlic and cover with hot vinegar, leaving 1/4" head space. Wipe rims, place lids and screw on bands fingertip-tight.

    5. Process for 5 minutes in a boiling water bath.

    6. Remove to a protected countertop to cool, undisturbed, for 24 hours.

    Enjoy with cheese or in salads and don't be surprised by color changes.
    Tue Oct 23, 2012 8:16 pm Groupie
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