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Pickled Garlic
Home-canned pickled garlic
Course
Pickles
Cuisine
American
Keyword
Garlic
Prep Time
1
hour
hour
30
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
1
hour
hour
40
minutes
minutes
Servings
5
½ pint (250 ml) jars
Calories
113
kcal
Ingredients
12
garlic heads
(large)
625
ml
white vinegar
(2 ½ cups. 5% acidity or higher.)
250
ml
white wine
(dry. 1 cup / 8 oz.)
1
tablespoon
pickling salt
(aka canning salt)
1
tablespoon
white sugar
1
tablespoon
oregano
(dried)
5
dried chiles
(Optional. See notes)
Metric
-
US Customary
Instructions
Wash garlic heads. Separate the cloves of garlic, peel them, and set aside.
In a large non-reactive pot combine everything from the vinegar down to the oregano.
Bring pot to a boil, then reduce heat and let simmer for 1 minute.
Add peeled garlic cloves, simmer another minute.
Pack garlic cloves into jars, leaving 2 cm / ½ inch headspace.
OPTIONAL: to each jar, add 1 dried chili pepper or ½ teaspoon dried chile flake.
Top jars up with pickling liquid.
Leave 2 cm (½ inch) headspace for either size of jar.
Debubble, top up with more liquid as required to retain headspace.
Wipe jar rims.
Put lids on.
Process jars in a water bath or steam canner for 10 minutes; increase time as needed for your altitude.
Nutrition
Serving:
1
jar
|
Calories:
113
kcal
|
Carbohydrates:
13
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
1405
mg
|
Potassium:
154
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
149
IU
|
Vitamin C:
7
mg
|
Calcium:
71
mg
|
Iron:
1
mg