Pickled Garlic

Photo: flickr user wili_hybrid

Ingredients

12 Heads garlic (1-3/4 lb/875 g) 12

2 1/2 cups White vinegar 625 mL

1 cup Dry white wine 250 mL

1 tablespoon Pickling salt 15 mL

1 tablespoon Granulated sugar 15 mL

1 tablespoon Dried oregano, basil or t

5 Dried whole chili peppers 5

Preparation

Separate garlic into cloves. Blanch in boiling water for 30 seconds.

Immediately immerse in cold water; drain and peel.

In large saucepan, bring vinegar, wine, pickling salt, sugar and oregano to boil; boil for 1 minute. Remove from heat. Add garlic; stir constantly for 1 minute.

Spoon garlic and 1 chili pepper each into prepared 1-cup (250 mL)

Canning jars, leaving 3/4-inch (2 cm) headspace. Pour in hot liquid to cover garlic, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and bands. Process in boiling water canner for 10 minutes. (See Canner Basics.)

Makes 6 cups (1.5 L).

This garlic stays nice and crunchy and isn't as strong as raw garlic.

It can be used in everything from pasta sauces to antipasto platters to salads.