Pickled Garlic
Pickled Garlic is a delicous side to almost any meal or salad and without the smell of fresh garlic! Yield: 3 quarts
Servings 18
Calories 123kcal
Ingredients
- 4 cups vinegar
- 6 cups water
- ½ cup salt
- 3 pounds garlic fresh peeled
- 3 teaspoon dill seeds
Instructions
- Begin the hot water bath while you are preparing the boiling liquid and packing the jars.
- Rinse if necessary, garlic cloves and pack in clean sterilized jars.
- Add 1 teaspoon dill seeds to each jar.
- Combine vinegar, water and salt and bring to a boil.
- Pour liquid mixture into jars and wipe the rims. Place hot, sterile lids on jars and finger tighten the bands into place.
- Process jars in a boiling water bath for ten minutes. Remove from water bath and place on a towel on the countertop (where they can remain to cool undisturbed until completely cooled or overnight.)
- Store them for 21 days.
- Before opening, place in the refrigerator to chill for 24 hours for best flavor.
Notes
Begin the hot water bath while you are preparing the boiling liquid and packing the jars.
I find it easier to buy a 3 lbs bag of fresh peeled garlic but fresh from the garden also works great.