Directions: |
Directions:Directions
1. In a large saucepan, bring water to a boil. Add garlic and boil 1 minute.
2. Meanwhile, divide coriander, peppercorns, chiles, allspice and bay leaf among three hot half-pint jars. Drain garlic and pack into jars to within 1/2 in. of the top.
3. In a small saucepan, combine vinegar, sugar and salt. Bring to a boil, stirring constantly. Carefully ladle hot liquid over garlic, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. |
Personal
Notes: |
Personal
Notes: Pickled Garlic Tips
Is it OK if the pickled garlic turns blue?
Yes, it's OK for pickled garlic to turn blue. This happens sometimes when fresh garlic is contact with an acid for a prolonged period of time, especially when it's hot! Just know that blue pickled garlic is still perfectly safe to eat.
How do you serve pickled garlic?
Pickled garlic is great on a charcuterie board, served as a garnish for slow-cooker beans or used in these addictive dips and spreads.
How should you store pickled garlic?
Store unopened jars of pickled garlic in a cool, dry place for best quality. Plan to use them up within 1 year. Once opened, store in the refrigerator for up to a week.
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This recipe for Spicy Pickled Garlic is from