🧄How to make Homemade Pickled Garlic🧄

Ingredients

• 6 pint Garlic (peeled, whole cloves; will be blanched)
• 6 cup White Distilled Vinegar (heated to a rolling boil before adding to jars)
• 2 tsp Red Pepper Flakes (for the spicy blend (1 tsp per jar, used in two jars))
• 1 tsp Oregano (for the spicy blend (0.5 tsp per jar, used in two jars))
• 1 tsp Dill (for the dill‑mustard blend (0.5 tsp per jar, used in two jars))
• 3 tsp Mustard Seed (1 tsp per dill‑mustard jar and 1 tsp per mustard‑celery jar (total three jars))
• 2 tsp Celery Seed (for the mustard‑celery blend (1 tsp per jar, used in two jars))

Instructions

1. Heat Jars

   Place the empty pint jars (without lids) on the canning rack, fill the canner with enough water to cover the jars by 1‑2 inches, and bring to a rolling boil. Keep the jars in the hot water for 10 minutes to sterilize and warm them.

   Time: PT10M

   Temperature: 212°F

2. Prepare Spice Mixes

   Measure the spices for each blend and set them aside in small bowls. Arrange the corresponding lids in front of each bowl so you know which spice mix goes with which jar.

   Time: PT5M

3. Blanch Garlic

   Bring a large pot of water to a boil, add the peeled garlic cloves, and blanch for exactly 1 minute. Drain and set aside; the garlic will be slightly softened, making it easier to pack.

   Time: PT2M

   Temperature: 212°F

4. Pack Garlic and Spices

   Using tongs, place the pre‑measured spice blend into the bottom of each hot jar. Pack the blanched garlic cloves tightly, leaving exactly ½ inch of headspace at the top of the jar.

   Time: PT8M

5. Heat Vinegar

   In a saucepan, bring the white distilled vinegar to a rolling boil. Keep it hot until you are ready to fill the jars.

   Time: PT5M

   Temperature: 212°F

6. Add Vinegar and Seal

   Using a funnel and ladle, carefully pour the hot vinegar over the packed garlic until the liquid reaches the ½‑inch headspace mark. Wipe the rim of each jar with a clean kitchen towel.

   Time: PT5M

7. Apply Lids and Bands

   Place the pre‑arranged lids on each jar and screw the bands on just fingertip‑tight; do not over‑tighten.

   Time: PT2M

8. Process Jars

   Arrange the sealed jars on the canning rack inside the hot water bath. Bring the water back to a rolling boil, then start timing for 10 minutes. After the timer expires, turn off the heat.

   Time: PT15M

   Temperature: 212°F

9. Cool and Finish

   Leave the canner covered for 5 minutes, then remove the jars with tongs and set them on a towel to cool completely (overnight). Do not tighten the bands until the next day; the vacuum seal will form as they cool.

   Time: PT5M

Nutrition Facts

Calories

10

Protein

0.3 g

Carbohydrates

2 g

Fat

0 g

Fiber

0.2 g