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.
“Life can be hard sometimes” is a sentiment many people share. It’s only in recent… Read More
(Originally published in 2018; Updated in 2025) Many people know that vinegar and garlic are… Read More
Imagine you are responsible for Canada’s health policy. Would you choose to censor truthful… Read More
(Originally published in 2017; Updated in 2025) Relax and take cheer; Lemon Balm is here.… Read More
(Originally published in 2009: Updated in 2025) Dear Dr. Rona, What do you have for… Read More
Wow, what a year it's been so far – a year of transformation for people… Read More
This website uses cookies.
Read More