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We’ve been having a go at pickling garlic cloves after picking up some canning equipment on sale in the grocery store. We’re using the pickled garlic in salads, pasta or even on it’s own to keep the vampires at bay.
We adapted a recipe from a great beginners resource the Ball Complete Book of Home Preserving edited by Judi Kingry and Lauren Devine which you can get here: to make our Misfit Gardening Pickled Garlic with Chilies and Chives.
Misfit Gardening’s Pickled Garlic with Chili and Chives
You will need:
- Pressure canner or large cock or stock pot with lid
- Jars with lids – we use two piece lids and quart size but the original recipe requires five 8 ounce/250 mL jars.
- Wide mouth funnel
- Jar lifter or rack
- white vinegar, 2 1/2 cups
- water, 1 cup
- pickling or canning salt, 1 tbsp
- runny honey, 1/4 cup
- garlic, 12 bulbs/heads or a large pack of ready peeled garlic from Sams Club or Costco
- fresh chive leaves and flowers
- fresh and dried chili peppers, as hot and as many as you dare
Prepare the canner, jars and lids according to manufacturer’s instructions.
In a large saucepan, add the vinegar, water, salt and honey. You can add additional dried herbs here if you want. Bring the pickling liquid to a boil and sit to dissolve the honey and salt. Reduce the heat and boil gently for 1 minute.
You can add the garlic here and boil for one minute if your pan is large enough. Ours wasn’t so we packed the garlic, chilies and chive flowers into the sterilized jars ready for the pickling liquid. The jars were packed to 1/2 inch (1 cm) from the top of the jar.
The hot pickling liquid was poured in leaving 1/2 inch (1 cm) headspace. Air bubbles were removed and the headspace adjusted as necessary.
Wipe the rims and the threads of the jar and center the lids on top. Place the screw bands on until resistance is met then increase until fingertip tight.
Carefully place jars in canner and cover with water (if using pressure canner, follow manufacturer’s instructions) so they are covered by at least 1 inch (2.5 cm) of water. Cover with the lid and bring to a boil and process for 10 minutes then remove canner lid and wait for 5 minutes. Remove jars, cool and store.
Remember, if canning at high altitudes to ensure to boil for longer to account for the altitude.
If you don’t boil the garlic it may turn blue or green.