Recipes: Canning Pickled Garlic
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.
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