When growing your own garlic, harvest firm bulbs. Place the bulbs in a dark, cool area for several weeks, giving the bulbs the opportunity to mature. Mature garlic is garlic that has been thoroughly dried in a cool area and away from the sun. This resting or maturing period is what creates the excellent flavor found in garlic and what makes recipes for canning pickled garlic such a treat.
Preparation
After drying the garlic bulbs for about six weeks, check for maturity by testing the outer layers of skin. When the outer layers of skin become papery, the garlic is ready for processing.
Before canning pickled garlic or using it in any type of dish, the paper must be removed. To loosen skins, submerge garlic bulbs in boiling water for two minutes and then dunk the bulbs into cold water. Avoid nicking or cutting the inside bulbs or cloves, as this is what releases the aroma and flavor of the garlic. You don't want to release it too soon or your pickled garlic will be less pungent.
Using pints instead of quarts ensures a product that will be eaten quickly enough to prevent spoiling. Because garlic is a low-acid vegetable and even though vinegar-a high-acid ingredient-is added to the recipe, canned garlic is not safe if stored at room temperature.
Canned pickled garlic must also set for approximately two to three weeks in the refrigerator before the pickling will have completely penetrated the bulbs. Canned pickled garlic has a refrigerator shelf life of approximately three to four months.
Pickled garlic will not result in garlic breath.
Dangers of Canning Garlic
Canned pickled garlic must be refrigerated to prevent the growth of botulism.
Because of its low-acid state and insufficient information regarding correct processing times, garlic cannot be canned safely in either a hot water bath or in a pressure cooker and stored at room temperature. Nor can fresh garlic cloves be placed in oil and stored on the shelf.
Because of the lack of air and acidity, canned garlic that is left on the shelf is the perfect breeding ground for botulism, a deadly toxin. There is only one safe method of preserving garlic, and that is by following this pickled garlic recipe for canning pickled garlic. Be sure to follow a recipe that includes vinegar and indicates that the pickled garlic must be stored in the freezer or up to four months in the refrigerator. Even then, it must be watched closely for spoilage and discarded at the slightest indication of mold or abnormal growth.
Though vinegar is added to pickled garlic, additional low-acid plants such as herbs and other seasonings are also added when canning pickled garlic. Every ingredient has the potential to change the acid level. Therefore, though safe levels have been determined for commercial uses, home canning methods for canning garlic have not been determined.
When Garlic Changes Color
Because of an enzyme found naturally in garlic, when heat is applied, there is a chance this vegetable will turn blue or green. Garlic that turns blue or green is still safe to consume. Green garlic is garlic that may have been picked before it was fully mature, exposed to the sun or used in canning recipes before it was completely dried. Garlic that turns blue is merely exhibiting a reaction of the sulfur in the garlic to even a minute amount of copper found in drinking water or in some kettles and utensils. Traces of copper can also be found in vinegar, lemon juice and butter. Moreover, iodized salt can cause vegetables to change color. When in doubt, use kosher salt.
Equipment Needed for Canning Pickled Garlic:
Large kettle
Pint jars with vacuum lids and rings
Large long-handled spoon for stirring
Large, slotted long-handled spoon (for lifting vegetables from brine and into jars)
Canning funnel (place into mouth of jar so hot juice and vegetables do not spill over lip of jar)
Recipe for Canning Pickled Garlic
Pickled garlic does not taste like fresh garlic, but the following recipe for canning pickled garlic allows the vinegar mixture to infuse with the garlic, creating a slightly different taste that is quite refreshing.
Spicy Canned Pickled Garlic
Ingredients You Will Need:
½ to ¾ pound of peeled, prepared garlic
1 large hot pepper, chopped into ¼ to ½ inch pieces
2 cups white vinegar
One sprig of fresh dill (approximately one dill head, seeds and all)
2/3 cup granulated white sugar
½ teaspoon crushed banana peppers
½ teaspoon celery seed
½ teaspoon alum (this helps retain crispness in the garlic)
Make a spice bag using cheesecloth and insert the last four ingredients. Place spice bag into a deep kettle or saucepan with the vinegar.
Boil for about five minutes. Add the garlic and pepper and boil an additional five minutes. Remove spice bag and using the canning funnel, ladle garlic and peppers into sterilized pint jars. Insert dill and then cover with remaining liquid. Even if the jars are sealed, this product must be kept refrigerated.
Mild Canned Pickled Garlic
Ingredients You Will Need:
3 cups dried garlic cloves
2 cups white vinegar
½ cup granulated white sugar
½ teaspoon salt
Bring vinegar to a boil. Dissolve sugar and salt into the vinegar. Add the garlic cloves and boil for about five minutes. Makes about two pint jars. Place in refrigerator.
Uses for Canned Pickled Garlic
After about three to four weeks, the garlic will have picked up sufficient vinegar flavor to be delicious through and through. Serve as a side dish with any meal or add to spaghetti sauce, salads and sandwiches.
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