Pickled Garlic
Pickled Garlic
Ingredients
- 2 pounds garlic cloves, peeled
- 3 cups pickling liquid, reddish-purple, strained from previously pickled vegetables
Instructions
- 1
On a wooden cutting board, mince approximately 1/2 pound of the peeled garlic cloves using a chef's knife. Leave the remaining 1 1/2 pounds of peeled garlic cloves whole.
⏱️ 10 min
- 2
Carefully place the whole peeled garlic cloves into one glass canning jar, filling it completely. Using a bench scraper, transfer the minced garlic into a second glass canning jar, filling it completely.
⏱️ 5 min
- 3
Pour the reddish-purple pickling liquid from its source (a large glass jar containing other pickled vegetables) through a fine-mesh sieve into a clear glass bowl, straining out any solids.
⏱️ 2 min
- 4
Place a small stainless steel pot on a gas stove and turn on the burner to medium-high heat. Pour the strained reddish-purple liquid from the glass bowl into the pot. Heat the liquid until it is steaming hot, but not boiling.
⏱️ 3 min
- 5
Carefully pour the hot, steaming reddish-purple pickling liquid over the garlic in both jars, ensuring the garlic is fully submerged. The liquid will impart a pinkish hue to the garlic.
⏱️ 3 min
- 6
Place the flat canning lids on top of each jar. Press down on the lids to ensure a proper seal. Place the metal canning rings over the lids and tighten them securely. Allow the jars to cool completely at room temperature before refrigerating.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pickled Garlic
- 2 pounds garlic cloves, peeled
- 3 cups pickling liquid, reddish-purple, strained from previously pickled vegetables
Instructions
- 1
On a wooden cutting board, mince approximately 1/2 pound of the peeled garlic cloves using a chef's knife. Leave the remaining 1 1/2 pounds of peeled garlic cloves whole.
⏱️ 10 min - 2
Carefully place the whole peeled garlic cloves into one glass canning jar, filling it completely. Using a bench scraper, transfer the minced garlic into a second glass canning jar, filling it completely.
⏱️ 5 min - 3
Pour the reddish-purple pickling liquid from its source (a large glass jar containing other pickled vegetables) through a fine-mesh sieve into a clear glass bowl, straining out any solids.
⏱️ 2 min - 4
Place a small stainless steel pot on a gas stove and turn on the burner to medium-high heat. Pour the strained reddish-purple liquid from the glass bowl into the pot. Heat the liquid until it is steaming hot, but not boiling.
⏱️ 3 min - 5
Carefully pour the hot, steaming reddish-purple pickling liquid over the garlic in both jars, ensuring the garlic is fully submerged. The liquid will impart a pinkish hue to the garlic.
⏱️ 3 min - 6
Place the flat canning lids on top of each jar. Press down on the lids to ensure a proper seal. Place the metal canning rings over the lids and tighten them securely. Allow the jars to cool completely at room temperature before refrigerating.
⏱️ 2 min