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4.4.11. Pickled Garlic.




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

4.4.11. Pickled Garlic.

>From James Wesley Dunnington :

I hope the following is what you are looking for. I found it in THE
KERR KITCHEN PANTRY Volume 6, Number 4. It was concerning onions and
garlic.

Pickled Garlic

3 cups peeled garlic cloves
1-1/2 cups white vinegar (labeled 5% acidity)
1/2 cup sugar
1/2 teaspoon pickling salt

Add garlic cloves to a pan of boiling water. When water returns to a
boil, boil for one minute. Drain and pack into hot half-pint jars,
leaving 1/2- inch headspace. Heat vinegar, sugar and pickling salt to
boiling. Pour boiling pickling liquid over garlic, leaving 1/2-inch
headspace. Carefully run a nonmetallic utensil down inside of jars to
remove trapped air bubbles. Wipe jar tops and threads clean. Place hot
jar lids on jars and apply screw bands firmly. Process in Boiling
Water Bath Canner for 10 minutes. Yield: 3 half-pints

 

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