Pickled Garlic
 
This garlic stays nice and crunchy and isn't as strong as raw garlic. 
It can be used in everything from pasta sauces to antipasto platters 
to salads. 
 
12 head  garlic (1-3/4 lb/875 g) 12
2-1/2 cup  White vinegar 625 mL
1 cup  Dry white wine 250 mL
1 Tbsp  Pickling salt 15 mL
1 Tbsp  Granulated sugar 15 mL
1 Tbsp  Dried oregano, basil or thyme 15 mL
5   dried whole chili peppers 5
 
Separate garlic into cloves. Blanch in boiling water for 30 seconds. 
Immediately immerse in cold water; drain and peel. 
In large saucepan, bring vinegar, wine, pickling salt, sugar and 
oregano to boil; boil for 1 minute. Remove from heat. Add garlic; stir 
constantly for 1 minute. 
Spoon garlic and 1 chili pepper each into prepared 1-cup (250 mL) 
canning jars, leaving 3/4-inch (2 cm) headspace. Pour in hot liquid to 
cover garlic, leaving 1/2-inch (1 cm) headspace. Seal with prepared 
discs and bands. Process in boiling water canner for 10 minutes. (See 
Canner Basics.) 
 
Makes 6 cups (1.5 L). 
 
Source: 
http://www.canadianliving.com/food/content/features/summer-in-a-jar/summer-in-a- 
jar5.asp 
 
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(ID: 79876) Mirror: rec.food.recipes: Mon, Dec 16, 2002


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