Pickled Garlic is fresh garlic that has been preserved in a pickling syrup. The pickling syrup gives the garlic a sweet, sour, and spicy flavor. After the garlic has been in the brine for three weeks it loses some of the heat. Pickling also extends the shelf life of the garlic.
Garlic is a cash crop in our area due to the fact that the wildlife, especially the deer, leave it alone. In the fall beds are prepared, and the garlic cloves are planted. After a freeze, the beds are covered with straw for the winter. In the early summer months, garlic scapes are cut off from the plant. If these are left on, they will flower and take the energy from the plant that is needed to grow a larger bulb.
I don’t bother to plant any garlic in my garden since I am given plenty from friends. The garlic is sized before it is packed and shipped to wholesalers. The seconds or smaller bulbs is what we get and we love to use them in any kind of food. These pickled cloves also look great on a charcuterie board or relish tray.
Pickled Garlic, SF, DF, GF, THM FP
- 1/4 cup mineral salt
- 1/3 cup THM Gentle Sweet
- 5 cups white distilled vinegar
- 15 springs fresh dill weed
- dried cayenne hot peppers
- 2 1/2 pounds fresh garlic cloves, peeled
- 5 pints jars, lids and bands
- In a saucepan, combine salt, THM Gentle Sweet, and vinegar. Bring the syrup to a boil and simmer for 10 minutes. Meanwhile, place 3 springs of dill weed along the sides of 5 sterilized pint jars. Fill with garlic cloves. Add pieces of dried pepper to each jar. Using a ladle, divide the hot syrup between the 5 jars, Wipe rims clean, add lids, and turn bands fingertip tight. Chill in refrigerator for 3 weeks before using. 5 pints
- These must be stored in the refrigerator. The pickled garlic will keep for 4 months. It is not shelf stable.
This is a job that your children can do….peel all the garlic cloves. My daughters peeled all of these for me!!
You will find many more canning, pickling, and preserving recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
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I do love to use a good quality vinegar and Heinz Distilled White Vinegar is a favorite.
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Mineral Salt is a light pink color and has all the trace minerals still in it.
If your family is on the line about getting off sugar, try Gentle Sweet . It is the best sugar substitute that I have found that has a great taste.
Pickled Garlic, SF, DF, GF, THM FP
Ingredients
- 1/4 cup mineral salt
- 1/3 cup THM Gentle Sweet
- 5 cups white distilled vinegar
- 15 springs fresh dill weed
- dried cayenne hot peppers
- 2 1/2 pounds fresh garlic cloves peeled
- 5 pints jars lids and bands
Instructions
-
In a saucepan, combine salt, THM Gentle Sweet, and vinegar. Bring the syrup to a boil and simmer for 10 minutes. Meanwhile, place 3 springs of dill weed along the sides of 5 sterilized pint jars. Fill with garlic cloves. Add pieces of dried pepper to each jar. Using a ladle, divide the hot syrup between the 5 jars, Wipe rims clean, add lids, and turn bands fingertip tight. Chill in refrigerator for 3 weeks before using. 5 pints
-
These must be stored in the refrigerator. The pickled garlic will keep for 4 months. It is not shelf stable.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
