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Pickled Garlic

Source of Recipe

from circus recipes


List of Ingredients

2 parts white or white wine vinegar,
...(Must be 5% if you're going to can the garlic)
1 part water
peeled garlic cloves
jalapeno peppers, 1 per pint jar, optional
...(slice or cut 3 lengthwise slits in each)
peppercorns, 1/3 tsp. per jar, optional

Mix the vinegar and water together in a saucepan. Bring to a boil.


Recipe

For refrigerating:

Place the garlic cloves, peppers and peppercorns in a hot sterilized jar.
Pour the hot vinegar/water pickling solution over the mixture.
Let cool to room temperature. Cap, and store in the refrigerator at LEAST a week before eating.
If you like them less crispy, heat the garlic cloves in the solution for a minute or two first.

For canning:

Place the garlic in the clean pint jars.
Layer with the peppers, or if using whole peppers, place one in each jar.
Fill with the hot vinegar/water pickling solution, leaving 1/2" space at the top.
Seal and process in a hot boiling water bath for 10 minutes.
Let the jars set for at least a week before eating.

You can add salt, or leave out the peppers and peppercorns, or use hotter peppers.
Try throwing in a little dill weed or a sprig of fresh basil.
Or try layering the garlic with sliced red and green jalapenos.

If the garlic is to be canned, the main thing to remember is that the pickling solution should be at least half 5% strength vinegar and you should have a safe pickle.