A second look at the Pickling of Garlic

After opening another jar of garlic I pickled now some time ago I found that the flavor was amazing and that even right out of the jar it was even more of a treat. The fact that garlic is so good for you and the vinegar is cleansing to the body what a better way to put up garlic for a rainy day. I think now after six month on the shelf that this type of pickled garlic isn't too pungent to add to my upcoming sauces for the spring. The garlic is nicely preserved and will help with some of the acidity and add the garlic flavor that I want. I may also try to make a version using red wine vinegar(must be 5% acidity or higher)  instead since the vinegars are interchangeable.  Enjoy a jar by making some and adding the additional spices like dried chilies or dried oregano.


Pickled Garlic

6 garlic heads, peeled and ends removed (Don't use any soft, diseased, spotted garlic)
1 1/2 cups Cider vinegar
1/2 cup sugar
1/8 t. Mustard seed
1/8 t. Celery seed

A trick to getting your garlic peeled:

Cut the ends off first of each clove then blanch for 30 seconds in boiling water. The skins will come right off.

Fill pint or smaller jars with blanched/peeled garlic. Simmer in dutch oven or other non-reactive pot the vinegar, sugar, mustard seed, and celery seed. Cook until the sugar is completely dissolved. Pour vinegar mixture over cloves in jars leaving 1/2" headspace. Use spatula to remove excess air in jar and fill jar again to maintain headspace. Place sterilized lids and rings on jars and tighten. Process in boiling water bath for 20 minutes.

Additional items you could add to the jar for different garlic flavors:
Dried whole red chiles
Red pepper flakes
Dried Oregano
Sprig of dill
Ginger