Ingredients:
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
Directions:
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.
I love your blog, I'm a regular reader and I must say.. I NEED to make this! I loved the True Blood comment, too! 🙂 Keep up the great work!
I LOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOVE Garlic. I am making this.
I've made many a kimchi batch while watching True Blood!
I made these pickled garlic cloves and they turned shades of blue and green. Not sure if the water was too hard for them but if you've ever heard of this happening please advise where i went wrong.
Koosh, you didn't do anything wrong, occasionally that happens with garlic. It is a chemical reaction but they are safe to eat.
Is the water the recipe calls for only used in the end for the hot water bath or does it go into the mixture?
It is a ingredient in the recipe. You need quarts of water to can.
We buy Dilled garlic at a specialty store and like to crush it with honey mustard and shredded chicken! I am going to try this!