Directions:
- Put all of the ingredients except the garlic into a nonreactive saucepan. Bring the contents to a boil, and gently boil them for 5 minutes. Add the garlic. Return the contents to a boil, then cover the pan, and remove it from the heat. Let it stand at room temperature for 24 hours.
- Bring the contents of the saucepan to a boil again, then transfer them to a half-pint jar. Let the jar cool, and cover it tightly with a nonreactive cap.
- Store the jar in the refrigerator. The garlic will be ready to eat in about 5 days, and will keep well for about 1 year.
- The Joy of Pickling Harvard Common Press
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.69 Kcal (1439 kJ) | ||
| Calories from fat | 12.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.42g | 2% | |
|---|---|---|---|
| Sodium | 1201.98mg | 50% | |
| Potassium | 688.21mg | 15% | |
| Total Carbs | 53.94g | 18% | |
| Sugars | 7.64g | 31% | |
| Dietary Fiber | 2.95g | 12% | |
| Protein | 8.24g | 16% | |
| Vitamin C | 43.7mg | 73% | |
| Iron | 2.8mg | 16% | |
| Calcium | 267.3mg | 27% | |
| Amount Per 100 g | |||
| Calories | 89.97 Kcal (377 kJ) | ||
| Calories from fat | 3.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.37g | 2% | |
|---|---|---|---|
| Sodium | 314.65mg | 50% | |
| Potassium | 180.16mg | 15% | |
| Total Carbs | 14.12g | 18% | |
| Sugars | 2g | 31% | |
| Dietary Fiber | 0.77g | 12% | |
| Protein | 2.16g | 16% | |
| Vitamin C | 11.4mg | 73% | |
| Iron | 0.7mg | 16% | |
| Calcium | 70mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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