Pickled Garlic With Chili and Herbs

Name: Pickled Garlic With Chili and Herbs
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 9 1/2 pint jars
Ingredients: 12 large head garlic (about 6 cups of peeled cloves); 4 cups white vinegar, 5% acidty; 1 1/2 tablespoons pickling salt; 3/4 cup sugar; 1 tablespoon dried oregano or 3 tablespoons fresh oregano; fresh thyme; fresh rosemary, stem discarded; 9 whole chili peppers (sliced down the middle leaving it joined at stem your choice from a mellow one like fresh Peperoncin); 1 tablespoon mustard seeds; 1 tablespoon peppercorn

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Recipe by Rita1652

Spicy, fragrant garlic. I process in a water bath, because I give a gifts and makes storing easier. No need to process if jars are stored in the refrigerator for at least 1 month before using. Garlic will keep, chilled, for at least a year. When you think it's ready, take it out and test it. If it tasty enough go ahead and start using the pickled garlic in pastas, salads, salsas, dressings, as relish on sandwiches and a garnish for bloody Mary’s or martinis. You can even pop them in your mouth and enjoy straight up!!

READY IN: 50mins

YIELD: 9 1/2 pint jars

UNITS: US

INGREDIENTS

Nutrition

12

large head garlic (about 6 cups of peeled cloves)
4

cups white vinegar, 5% acidty
1 ¹⁄₂

tablespoons pickling salt
³⁄₄

cup sugar
1

tablespoon dried oregano or 3 tablespoons fresh oregano
fresh thyme
fresh rosemary, stem discarded
9

whole chili peppers (sliced down the middle leaving it joined at stem your choice from a mellow one like fresh Peperoncin)
1

tablespoon mustard seeds
1

tablespoon peppercorn

DIRECTIONS

Separate garlic bulbs into cloves. To soften and loosen skins, blanch garlic cloves in rapidly boiling water 30 seconds; immediately immerse in cold water, drain and peel cloves.
In a large stainless steel saucepan, combine vinegar, pickling salt, mustard seeds, peppercorns, sugar and oregano, rosemary, thyme.
Bring to a boil; boil gently 1 minute; remove from heat.
Add peeled garlic cloves and chili’s to hot vinegar mixture. Stir constantly 1 minute.
Pack garlic and 1 whole chili pepper into a hot jar to within 3/4-inch of top rim. Add hot liquid to cover garlic to 1/2-inch of top rim (head space). Using rubber spatula, remove air bubbles. Wipe jar rim removing any stickiness. Center and place lids on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining garlic and liquid.
Cover canner; return water to a boil. Process -- boil filled jars -- 10 minutes. Remove lid and leave jars till bubbles subside about 5 minutes.
Remove jars. Cool undisturbed 24 hours in a draft free spot.
Check jars seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired.
Label and store in a cool, dark place.
It takes anywhere from 2-4 weeks to pickle garlic so that it has a good rich spicy taste.
Note: At elevations higher than (1,000 ft) increase processing time. Add 5 minutes at (1,000-3,000 ft); add 10 minutes at (3,001-6,000 ft); add 15 minutes at elevations higher than (6,0001 ft).
FYI: This recipe was specially formulated to allow home canners to preserve a low acid food -- garlic -- in a commonly available boiling water canner. Please do not deviate from the recipe ingredients; quantities, jar size and processing method and time. Any change could affect the safety of the end product.

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