Source of Recipe
My own recipe
* Exported from MasterCook *
Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories : Preserving
Amount Measure Ingredient -- Preparation Method
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peeled garlic cloves
2 parts white or white wine vinegar (Must be 5% if
you're going to can the garlic)
1 part water
jalapeno peppers- 1 per pint jar -- optional
peppercorns- 1/3 tsp. or so per jar -- optional
Either slice the jalapeno peppers, or cut 3 lengthwise slits in each.
Place garlic cloves, peppers and peppercorns in a hot jar. Pour hot pickling solution over, cap, and store in 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.
To can: Place garlic in clean, hot pint jars. Layer with peppers, or if using whole peppers, place one in each jar. Fill with hot pickling solution, leaving 1/2" headspace. Seal and process in a boiling water bath for 10 minutes at elevations of 0-1000 ft., 15 minutes at 1001-6000 ft., and 20 minutes above 6000 ft. Let them set for at LEAST a week before eating.
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NOTES : This is how we like our garlic. You can add salt, or leave out the peppers and peppercorns, or use hotter peppers. Sometime I throw in a little dill weed or a sprig of fresh basil. Last year I layered the garlic with sliced red and green jalapenos and it made great Christmas gifts. 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'll have a safe product.