Preserved Pickled Garlic

"This is my dad's recipe. They can be eaten right out of the jar, but they also work well in many recipes."
 
Preserved Pickled Garlic created by Shanny85
Ready In:
45mins
Ingredients:
8
Yields:
6 cups
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ingredients

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directions

  • Bring vinegar, water and spices to a boil.
  • Add garlic and bring back to a boil.
  • Pour into clean, sterilized jars.
  • Seal tight and store in cool place.
  • Keep sealed for 3 weeks before using to get best flavor.
  • * Separating garlic into cloves and soaking them for 2 or 3 hours (or overnight) makes the outer skin easier to remove.

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  1. Beth W.
    I haven’t made this yet. I am very excited too though. I sterilized jars yesterday. But I’ve made other recipes, and I have to stress the importance of boiling your jars. Pickled products can be finicky, and last batch I made, I only washed my jars to “sterilize” them. I ended up with some carbonated garlic that I ended up dumping. It was tragic. So I just wanted to give all of you who may think it as simple as I did. Sterilize those jars. Or you will be a sad panda.
     
  2. Jil S.
    Anyone ever try to make this recipe without the sugar?
     
  3. Shanny85
    Preserved Pickled Garlic Created by Shanny85
  4. Shanny85
    I havnt tried mine yet but they smelled fabulous while I was cooking them, and look beautiful in the jars. cant wait to try. 3 weeks is going to be hard.
     
  5. IngridH
    I made these back in January as holiday gifts for my co-workers, giving each a 1 cup jar. I just opened mine today, and all I can say is "Wow". The raw garlic bite has really been tamed down, and a really nice heat from the chili flakes has taken it's place. It's slow to start, but lingers on the tongue. These will be perfect to serve on an antipasto platter, or as part of a cocktail. Thanks for a great recipe!
     

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