Canning Pickled Garlic - A Great and Tasty Way to Preserve Your Garlic!

Ingredients

• 24 heads Garlic Heads (organic peeled garlic, separate into individual cloves)
• 6 cups Cider Vinegar (unfiltered, raw if possible)
• 2 cups Granulated Sugar (regular white sugar)
• 0.5 teaspoons Mustard Seed (whole seeds)
• 0.5 teaspoons Celery Seed (whole seeds)
• 1 teaspoons Red Pepper Flakes (adjust for heat preference)

Instructions

1. Prepare the Brine

   Combine cider vinegar, granulated sugar, mustard seed, celery seed, and red pepper flakes in a large saucepan. Heat over medium heat, stirring until the sugar fully dissolves.

   Time: PT10M

   Temperature: Medium heat (approx. 180°F / 82°C)

2. Sterilize Jars and Lids

   Wash pint jars, lids, and rings in hot soapy water. Place jars (without lids) in a large pot of water, bring to a boil, and simmer for 10 minutes. Keep jars hot until ready to fill.

   Time: PT10M

   Temperature: Boiling water (212°F / 100°C)

3. Pack Garlic into Jars

   Using a clean funnel, place peeled garlic cloves into each hot jar, leaving about ½ inch headspace. Sprinkle a pinch of mustard seed, celery seed, and red pepper flakes into each jar for extra flavor.

   Time: PT10M

4. Add Brine and De‑bubble

   Pour the hot brine over the garlic, filling each jar to within ½ inch of the top. Use a non‑metallic utensil (plastic spatula, chopstick, or wooden spoon) to push out any trapped air bubbles, then top off with a little more brine if needed.

   Time: PT5M

5. Apply Lids and Rings

   Wipe the jar rims with a clean, damp cloth. Place a new metal lid on each jar and screw the ring on fingertip‑tight (just snug enough to hold the lid in place).

   Time: PT5M

6. Water‑Bath Process

   Place the filled jars upright in the water‑bath canner. Ensure water covers the jars by at least 1 inch. Bring to a rolling boil, then process for 20 minutes.

   Time: PT20M

   Temperature: Rolling boil (212°F / 100°C)

7. Cool and Check Seals

   Turn off heat, let the canner sit for 5 minutes, then carefully remove jars with a jar lifter. Place jars on a towel‑covered counter and let cool undisturbed for 12–24 hours. After cooling, press the center of each lid; it should not flex.

   Time: PT30M

8. Store

   Label each jar with the date and store sealed jars in a cool, dark pantry for at least 4 weeks before first use. After opening, keep refrigerated and use within 2 months.

   Time: PT0M

Nutrition Facts

Calories

550

Protein

6 g

Carbohydrates

140 g

Fat

0 g

Fiber

6 g