Ways & How

How to Pickle Garlic

How to Pickle Garlic

Garlic lasts for a long time as long as it is stored properly in a cool, dry place. There may not be a need to pickle garlic to preserve a bountiful harvest. Yet learning how to pickle garlic is something that you might want to try because pickling lessens the pungent bite of garlic and makes it sweeter. Because of this, pickled garlic is a great addition to dips, antipasto, salads, pasta, and sandwiches, but it cannot be used to cook like fresh garlic. The mellow taste is unique and delightful.

  1. Pickle the easy way

    Prepare 4- or 8-ounce mason jars that can fit the amount of garlic you would like to pickle. Wash them in hot water to make sure they are clean and set them aside. Peel the garlic cloves and drop them into the mason jars. Fill with garlic to about ¼ inch below the jar rim. Do not force the garlic down. For the next step, decide on the flavor you would like. You can keep it plain, but you also have the option of flavoring with herbs or spices, such as chili pepper, black peppercorn, rosemary, bay leaf, and dill.



    It is recommended to add just one herb or spice to keep the flavor of the garlic clean. Add a big pinch of sugar or salt and then pour in your choice of vinegar. It can be regular white vinegar, red wine vinegar, or apple cider vinegar. You can experiment with different flavors if you are pickling multiple jars of garlic. Close the jar tightly with a lid and refrigerate for two weeks before eating. It can keep for up to a few months when refrigerated.

  2. Can for longer storage

    Pickled garlic can last for a year or longer if properly canned. They can be stored in a cool, dry place. The process is a bit longer than the previously mentioned technique. For the pickle ingredients, you will need around 1 ¾ pounds of fresh garlic, 3 cups of white vinegar with 5 percent acidity, 1 teaspoon of pickling salt, and 1 cup of granulated sugar. For the canning equipment, prepare a jar grabber to pick up hot jars, a jar funnel, at least one large pot, large spoons or ladles, ball jars that come with the lids and rings, and one water bath canner or pressure canner. The pot should not be made of exposed metal; it can be glass, enamel, ceramic, or a nonstick pot.

    Sanitize the jar in the dishwasher if it has that function or dunk them in boiling water for 10 minutes. Use the jar grabber if needed. Follow the instructions on the canner and preheat it on low. Rinse the garlic and peel them. If you are pickling a lot of garlic, blanch the cloves in boiling water for 30 seconds. This will loosen the skin and make it easier to peel. In the pot, make the pickling solution: Pour in vinegar, add salt and sugar, and bring to a boil. Add the peeled garlic to the solution and continue boiling for just a minute. Remove the pot from the heat. Use the ladles to scoop up the garlic into the jars and fill up to ¾ inch of the jar rim. Fill the remaining space with the pickling solution up to 1/2 inch of the rim. If necessary, remove air bubbles with a non-metallic tool. Close with the lid without over tightening. Use the jar grabbers to put the jars in the canner. The lids of the jars must be covered by at least 1 inch of water. Process the jars for 10 minutes at altitudes of 1,000 feet. When done, turn off the canner and open the lid. After three to five minutes, remove the jars without tilting them and let them cool undisturbed for 24 hours.

Both ways on how to pickle garlic are safe. If the pickled jars look suspicious, you can disregard the recommended shelf life and discard the jars.

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