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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 120 |
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Hereâs a delicious condiment for the garlic lover on your list. Youâll be pleasantly surprised how pickling mellows out the garlic, making it a tasty sandwich topper. Ingredients:
2 quarts water |
3 cups garlic cloves |
12 coriander seeds |
6 whole peppercorns |
3 dried hot chilies, split |
3 whole allspice |
1 bay leaf, torn into three pieces |
1-1/2 cups white wine vinegar or distilled white vinegar |
1 tablespoon sugar |
1-1/2 teaspoons canning salt |
Directions:
1. In a large saucepan, bring water to a boil. Add garlic and boil for 1 minute. Meanwhile, divide the coriander, peppercorns, chilies, allspice and bay leaf among three hot half-pint jars. Drain garlic and pack into jars to within 1/2 in. of the top.
2. In a small saucepan, combine the vinegar, sugar and salt. Bring to a boil, stirring constantly. Carefully ladle hot liquid over garlic, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 3 half-pints.
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