"Pickled Garlic Recipe

By RoketJSquerl

If you love pickles and you love garlic, you just found a tasty new best friend. This Pickled Garlic Recipe also makes a great starter canning project!

Ingredients

• Servings 4 pints
• 1/4 cup canning salt
• 2 1/2 cups water
• 2 1/2 cups white vinegar
• 2 pounds fresh garlic, peeled
• 1 teaspoon crushed red pepper flakes
• 4 heads fresh dill

Details

Adapted from culinaryhill.com

Preparation

Step 1

Instructions
Combine canning salt, water, and vinegar in a large saucepan. Bring to boil; reduce heat and simmer 10 minutes (180 degrees).
Meanwhile, pack garlic in to 4 sterilized pint jars (about 8 ounces per jar) leaving 1/2-inch of headspace. Add 1/4 teaspoon red pepper flakes and 1 head of dill to each jar.
Using a ladle, divide hot pickling liquid between the 4 jars, leaving 1/2-inch of headspace. Remove air bubbles, clean jar rims, center lids on jars, and adjust band to fingertip-tight.
Process jars in boiling water for 10 minutes. The jars must be covered by at least 1 inch of water. Turn off heat and remove cover. Let jars cool 5 minutes. Cool 12 hours. Check seals.
Recipe Notes
This is my mother-in-law's recipe which aligns very closely with the Dilly Beans recipe in the Ball Blue Book's Guide to Preserving.