Pickled Garlic

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/2 Bay leaf
  • 4 cups Garlic cloves

• Baking & Spices

  • 1/8 tsp Coriander seeds, whole
  • 1/8 tsp Mustard seeds, whole
  • 1/4 tsp Peppercorns, black
  • 1 tbsp Pickling salt
  • 1/8 tsp Red pepper flakes

• Oils & Vinegars

  • 1 1/4 cup White wine vinegar

• Nuts & Seeds

  • 1/8 tsp Cumin seeds, whole

• Liquids

  • 1 cup Water

Found on theyummylife.com

Description

Ingredients

• 4 cups (approx. 1 lb.) peeled garlic cloves
• 1-1/4 cup white wine vinegar (or regular white vinegar)
• 1 cup water
• 1 tablespoon pickling salt (or kosher salt)
• ADD TO EACH HALF-PINT JAR:
• 1/4 teaspoon black peppercorns
• 1/8 teaspoon whole cumin seeds
• 1/8 teaspoon whole coriander seeds
• 1/8 teaspoon whole mustard seeds
• 1/8 to 1/4 teaspoon red pepper flakes (depending on how much heat is desired)
• 1/2 bay leaf (use kitchen shears to cut bay leaves in half)

Directions

• Wash jars, lids, and rings in hot soapy water.--In saucepan, combine vinegar, water, and salt; bring to a boil, reduce heat to low, and cover until ready to fill jars.--To bottom of each jar, add peppercorns, cumin seeds, coriander seeds, mustard seeds, red pepper flakes, and bay leaf.--Fill each jar with garlic cloves, packing them in to fill spaces as much as possible. Fill jars to approx. 1/2 from top. Add hot vinegar mixture to each jar, leaving 1/4 head space. Insert bubble remover down sides of jar in 2 to 3 places to remove trapped bubbles. Tap jars gently on counter to further release bubbles. Top off jars, if necessary, to restore 1/4 head space. Clean jar rims with wet paper towel. Add lid to each jar. Screw on rings just until finger tight.  FOR REFRIGERATOR PICKLED GARLIC: Allow jars to cool to room temperature and then store in fridge. Allow to marinate at least 3 days before eating. Good for several months.FOR CANNED PICKLED GARLIC: Process using standard USDA water process canning procedures.--Fill canner or larger stockpot (with canning rack or basket) with hot water and bring to a boil. There should be enough water to cover the filled jars by at least 1 each. --Use jar lifter to insert each hot, filled jar vertically down into the hot canning water. Bring the water to a full boil and continue processing the jars in boiling water for 10 minutes. --Turn off heat, remove lid, and let jars rest in hot water for 5 minutes. --Use jar lifter to remove jars vertically and rest on towel on counter; leave undisturbed for 12 hours.----Store in cool, dark place. May be eaten within a few days, but best if allowed to cure for 2-3 weeks. --Shelf stable for at least 1 year.--If any jars dont seal, cool and move to refrigerator where they will be good for several months.