Pickled Garlic
 
Recipe By :Katie 
 
  peeled garlic cloves
2 part  white or white wine vinegar (Must be 5% if
  youre going to can the garlic)
1 part  water
  jalapeno peppers- 1 per pint jar -- optional
  peppercorns 1/3 tsp. or so per jar -- optional
 
Either slice the jalapeno peppers, or cut 3 lengthwise slits in each. 
Place garlic cloves, peppers and peppercorns in a hot jar. Pour hot 
pickling solution over, cap, and store in refrigerator at LEAST a week 
before eating. If you like them less crispy, heat the garlic cloves in 
the solution for a minute or two. 
To can: Place garlic in clean, hot pint jars. Layer with peppers, or 
if using whole peppers, place one in each jar. Fill with hot pickling 
solution, leaving 1/2" headspace. Seal and process in a boiling water 
bath for 10 minutes at elevations of 0-1000 ft., 15 minutes at 
1001-6000 ft., and 20 minutes above 6000 ft. Let them set for at LEAST 
a week before eating. 
 
 
NOTES : This is how we like our garlic. You can add salt, or leave out 
the peppers and peppercorns, or use hotter peppers. Sometime I throw 
in a little dill weed or a sprig of fresh basil. Last year I layered 
the garlic with sliced red and green jalapenos and it made great 
Christmas gifts. If the garlic is to be canned, the main thing to 
remember is that the pickling solution should be at least half 5% 
strength vinegar and you'll have a safe product. 
 
Source: http://www.recipecircus.com/recipes/Katie/PRESERVING/Pickled_Garlic.html 
 
 
 
 
 
(ID: 79871) Mirror: rec.food.recipes: Mon, Dec 16, 2002


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