August 27, 2011

Dill Pickled Garlic

4 cups peeled garlic cloves
1 1/2 cups white vinegar
1 1/2 cups water
2 tablespoons pickling salt
2 tablespoon minced fresh dill
1 teaspoons black peppercorns
2 teaspoons yellow mustard seeds

Bring the vinegar and salt to a boil. Prep the lids/jars. Evenly divide all of the ingredients between 2 pint jars Pour in the vinegar mixture. Close the jars leaving 1/2 inch headspace and process for 10 minutes in a hot water bath. Allow to sit 2 weeks before eating.

Yield: 2 pints
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.

My thoughts:
I came up with the idea for making this after throughly enjoying the cloves of garlic I found at the bottom of the jar of many of my homemade pickles. They were always so mildly garlic-y yet pickle-y and flavorful. I could only imagine how great a whole jar of them would be! I wanted to make a small batch because many, many cloves can fit into a pint jar and I knew that once opened they would be fine in the fridge for a long time. I can't wait to have them in salads, burgers, in marinades, well, any where I'd normally put garlic. Yum!

Note: Peeling that much garlic can be a daunting task. I had always scoffed at these (peeling garlic is easy!) but it was a lifesaver, peeling 2-3 cloves at a time. I suggest peeling while watching TV, perhaps True Blood. It goes much faster when you are distracted.