OT Pickled Garlic OT

Doc_Eggerton

Doesn't always turn blue green, it depends on the garlic.  There is a process to ensure it does not, but some Asian cooking values the change in color.  Doesn't affect the taste.  Over time the garlic mellows and becomes easy to eat raw.

theyolksonyou

We love garlic. Gonna have to google this. 

Doc_Eggerton

theyolksonyou said:

We love garlic. Gonna have to google this. 

I will post the recipe I use.

Doc_Eggerton

This brine works for everything from onions to cucumbers.  Onions and carrot sticks are my favorite but I am liking this garlic.

2 cups water
4.5 cups white vinegar
5 tablespoons sea salt
Heat gently until the salt goes into solution.  Let cool.

Per jar:
2+ tablespoons chopped garlic
1 tablespoon mustard whole seeds
2 tablespoons pickling spice
A sprinkle of whole black peppercorns
A peri peri pepper, or a shake or two of red pepper

Combine and refrigerate.

Firemanyz

I see you say to refrigerate but have you ever tried processing it in a canner? Either a pressure or water bath?

Firemanyz

About how many QT jars does the recipe above fill?  

Doc_Eggerton

Firemanyz said:

I see you say to refrigerate but have you ever tried processing it in a canner? Either a pressure or water bath?

If you canned them they would be cooked, these are raw.  They will last a long time in the fridge.  That quantity of brine will be several jars, but you will just have to find out for yourself.