From the Vitality Food Feature ‘GLORIOUS GARLIC‘.
If I had to pick my pick of pickles, then pickled garlic is the pickle I’d pick! They are so crispy and refreshing and good that sometimes I pair up a couple cloves with a slice of bread and wedge of blue cheese and call it gourmet lunch. I’ve even had drop-in’s go wild over this simple offering!
1) Boil mason jars and two piece snap lids in water for five minutes. In kettle, combine all ingredients, except garlic, and bring to a boil. Simmer three minutes. Drain jars and pack with garlic. Cover with boiling brine to within 1/2 inch of rim. Wipe jar rims with damp cloth and put on lids and secure. Cool, then store under refrigeration until used.
2) NOTE: If you wish to do up bigger batches for longer term storage, it is advisable to process in pressure canner according to directions in your manual. The recipe above is for garlic that is to be consumed within a month under refrigeration. Don’t worry about these tempting pickles outlasting their shelf life, they won’t! They’ll be gone long before you’ve had your fill.
Linda Gabris is an avid cook who enjoys sharing her grandmother’s old recipes and medicinal preparations as they were recorded in the handwritten journals passed down to her. Linda also enjoys gardening and foraging for edible wild foods. Over the years, she has taught cooking courses in Prince George, B.C., with a focus on healthy eating, food preparation, and International cuisine.
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