sorellina
Breeder in Training
Voice of Reason
Posts: 148
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Post by sorellina on Feb 28, 2010 14:43:16 GMT -5
Per request from the DLD-meister 2 1/2 c. white vinegar 1 c. dry white wine 1 Tbsp pickling salt 1 Tbsp granulated sugar 1 Tbsp dried oregano 12 large heads garlic, separated and peeled 5 dried chile peppers, your choice..I used Naga Jolokia Purple Prepare boiling water bath canner, jars, and lids. In a large stainless steel saucepan, combine vinegar, wine, salt, sugar, and oregano. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 1 minute. Add garlic and cook for 1 minute. Pack garlic and 1 chile pepper into hot jars to within a generous 1/2" of top of jar. Ladle hot pickling liquid into jar to cover garlic, leaving 1/2" headspace. Remove air bubbles and adjust headspace if necessary, by adding more pickling liquid. Wipe rim with a damp paper towel. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. Place jars in canner using a jar lifter, ensuring that they are completely covered by water. Bring to a boil and process for 10 minutes. Remove canner lid and set timer for 5 minutes. Remove jars to a heatproof surface to cool completely undisturbed for 24 hours. Check seals, label jars, and store in a cool, dry, dark place. Makes about 5 8-oz (250ml) jars.
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Post by grapenut on Mar 4, 2010 3:58:55 GMT -5
I have got to try this, I have smoked garlic before and the smoky flavor is pretty good, but never thought of it being pickled.
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Penny
Tomato Fanatic
Posts: 273
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Post by Penny on Mar 4, 2010 7:43:42 GMT -5
Thanks Julianna.
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Post by grapenut on Aug 7, 2010 0:01:17 GMT -5
OK, just harvested my garlic, now I get to try this!
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Post by bluelacedredhead on Aug 7, 2010 4:42:56 GMT -5
I haven't grown garlic since we moved, but one of our neighbours has his extra for sale cheap. I think I might buy me some and give this a whirl. Thanks Sorellina
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