I have lots of garlic and would like to pickle them.just garlic. thanks

-- virginia carter (lstcs@worldnet.net), August 27, 2001

Answers

Virginia, This is how I do my canned pickled garlic.

Fill jar with raw peeled garlic cloves. Add 1/2 Tsp mustard seed (per pint) 1 hot red pepper. Bring to boil White vinegar and water, 1/2 and 1/2. Pour into jars. Put on ring and flat. Process in boiling water bath for 10 minutes. I let them set for at least 30 days before eating. Soooooooo good. I eat them right out of the jar.

-- Belle (gardenbelle@terraworld.net), August 27, 2001.

Here's our recipe: 2 cups distilled malt vinegar or white wine vinegar, 2 Tbsp salt, 2 lbs fresh garlic. Put vinegar and salt in non-corrosive saucepan and bring to boil for 2-3 minutes, remove from heat and let cool. Peel and separate cloves, blanch for 1 minute, drain and place in sterilized jars. Pour vinegar over and seal, then refrigerate. Garlic is ready to eat in 1 month and keeps in refrigerator for 2 years.

-- Rose Marie Wild (wintersongfarm@yahoo.com), August 27, 2001.