Homemade Pickled Garlic
1 hour 30 minutes
Processing Method: Water Bathing
Processing Time: 10 Minutes (Adjust for altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
- Large Pot
- 12 Garlic Heads
- 2 ½ Cups White Vinegar
- 1 Cup White Wine
- 1 Tablespoon Pickling Salt
- 1 Tablespoon White Sugar
- 1 Tablespoon Oregano
- 5 Dried Chiles (Optional)
- Denali Lids
- Denali Rings
First step in canning pickled garlic is to wash and separate the garlic cloves. Peel them and set them aside.
Then combine the rest of the ingredients in a large pot and bring to a boil, once it's boiling reduce the heat and simmer for a minute. Now you can go ahead and add the peeled garlic cloves and let it simmer for another minute.
After that pack garlic cloves into jars leaving ½ inch of headspace. Top off jars with pickling liquid while still maintaining the ½ inch headspace. (If you are adding chili, add one to each jar now.)
Next just debubble the liquid, wipe rims clean, and put on Denali Lids finger tight. Process jars in a water bath or steam canner for 10 minutes (adjust based on altitude).
Let them cool off, check seal, and store away.
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