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Pickled Garlic Recipe

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Ingredients
  

  • 12 large garlic heads about 1¾ lbs once separated into cloves
  • 2½ cups white vinegar 5% acidity or higher
  • 1 cup water
  • 1 tablespoon canning/pickling salt
  • 1 tablespoon white sugar
  • 1 tablespoon dried oregano

Instructions
 

  • Separate the garlic heads into individual cloves and peel. To make peeling easier, blanch the cloves in rapidly boiling water for about 30 seconds, then immediately transfer them to cold water — the skins will slip right off.
  • In a non-reactive pot, combine the vinegar, water, salt, sugar, and oregano. Bring to a boil, then reduce heat and simmer for 1 minute.
  • Add the peeled garlic cloves to the pot and simmer for 1 more minute.
  • Pack the garlic cloves into half-pint jars, leaving ½ inch of headspace.
  • Ladle the hot pickling liquid over the garlic, maintaining ½ inch of headspace. Remove air bubbles, wipe the jar rims clean, and apply the lids.
  • Process in a water bath for 10 minutes, adjusting for your altitude. Let jars cool undisturbed for 12–24 hours, then check the seals.

Notes

  • Don’t be alarmed if the garlic turns blue or green in the jar. This is a harmless chemical reaction between compounds in the garlic and the acidic brine — it doesn’t mean anything has gone wrong, and the garlic is still safe to eat.
  • Give it time before opening. Like most pickles, pickled garlic tastes best after sitting for at least 2–4 weeks, which gives the flavor a chance to fully develop.
  • Altitude adjustments: if you’re above 1,000 feet, add 5 minutes to your processing time; above 6,000 feet, add 10 minutes.
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