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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mom's Pickled Garlic Recipe

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This recipe for Mom's Pickled Garlic is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Per Jar:
About 6 oz Peeled Garlic
1 Bay Leaf (Cut in Half with Scissors or Kitchen Shears)
⅛ tsp Coriander Seed
⅛ tsp Cumin Seed
⅛ tsp Crushed Red Pepper
⅛ tsp Mustard Seed
⅛ tsp Peppercorn
¼ tsp Salt
1 C White Wine Vinegar or Distilled White Vinegar
Directions:
Directions:
Prepare the jars & lids. I use half-pint jars for pickled garlic. Wash the jars in hot sudsy water, rinse and dry them. Add seasonings to the bottom of each jar. Then fill the jar with peeled garlic cloves. Pack them in as compactly as possible, but don't crush them. Combine the vinegar and salt in a saucepan. Bring it to a boil and cook until the salt is dissolved. Cover, lower heat, and keep it warm. Ladle the hot vinegar mixture into the jars, filling them until there is ¼" headspace. Clean jar rims thoroughly with a wet paper towel. If the rims are dirty the jars won't seal. Add a lid to each jar. Screw on a ring until it is "finger tight". Let the jars cool to room temperature, then put them in the fridge and let them marinate for a few days (at least 3 days) before eating them. They will keep in the fridge for several months.

 

 

 

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