Pickled Garlic With Chili And Herbs Recipe

Name: Pickled Garlic With Chili And Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large head garlic (about 6 cups of peeled cloves); 4 cups white vinegar, 5% acidty; 1 1/2 tablespoons pickling salt; 3/4 cup sugar; 1 tablespoon dried oregano or 3 tablespoons fresh oregano; fresh thyme; fresh rosemary, stem discarded; 9 whole chili peppers (sliced down the middle leaving it joined at stem your choice from a mellow one like fresh Peperoncin); 1 tablespoon mustard seeds; 1 tablespoon peppercorn

Servings: persons

1
Separate garlic bulbs into cloves. To soften and loosen skins, blanch garlic cloves in rapidly boiling water 30 seconds; immediately immerse in cold water, drain and peel cloves.
2
In a large stainless steel saucepan, combine vinegar, pickling salt, mustard seeds, peppercorns, sugar and oregano, rosemary, thyme.
3
Bring to a boil; boil gently 1 minute; remove from heat.
4
Add peeled garlic cloves and chili's to hot vinegar mixture. Stir constantly 1 minute.
5
Pack garlic and 1 whole chili pepper into a hot jar to within 3/4-inch of top rim. Add hot liquid to cover garlic to 1/2-inch of top rim (head space). Using rubber spatula, remove air bubbles. Wipe jar rim removing any stickiness. Center and place lids on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining garlic and liquid.
6
Cover canner; return water to a boil. Process -- boil filled jars -- 10 minutes. Remove lid and leave jars till bubbles subside about 5 minutes.
7
Remove jars. Cool undisturbed 24 hours in a draft free spot.
8
Check jars seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired.
9
Label and store in a cool, dark place.
10
It takes anywhere from 2-4 weeks to pickle garlic so that it has a good rich spicy taste.
11
Note: At elevations higher than (1,000 ft) increase processing time. Add 5 minutes at (1,000-3,000 ft); add 10 minutes at (3,001-6,000 ft); add 15 minutes at elevations higher than (6,0001 ft).
12
FYI: This recipe was specially formulated to allow home canners to preserve a low acid food -- garlic -- in a commonly available boiling water canner. Please do not deviate from the recipe ingredients; quantities, jar size and processing method and time. Any change could affect the safety of the end product.

719

kcal

Calories

153

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 large head garlic (about 6 cups of peeled cloves), 4 cups white vinegar, 5% acidty, 1 1/2 tablespoons pickling salt, 3/4 cup sugar, and more.

Yes, Pickled Garlic With Chili And Herbs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pickled Garlic With Chili And Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions