Pickled Garlic

4 oz. fresh garlic (about 1 cup)
1-1/2 cups rice vinegar - don't use seasoned rice vinegar (any other 5% acidity vinegar could be used)
2 tablespoons whole pickling spice (recipe below)
Sugar can be added to the pickling solution: a few tablespoons to 1/2 cup, to taste

Peel garlic and blanch for 30 seconds. Drain. In a small stainless steel saucepan, combine vinegar and pickling spice and bring to a boil. Add blanched and drained garlic to vinegar mixture and bring to a boil; cook for 1 minute. Pack hot garlic into hot sterilized half pint jars. Pour hot liquid over garlic, leaving 1/2-inch headspace. Adjust lids and process for 5 minutes in a boiling water bath. Refrigerate after opening.

Yield: Two half pints


Rodales Whole Pickling Spice:

2 tablespoons bay leaves
1 tablespoon cardamom seeds
1 tablespoon dried ginger root
1 stick cinnamon
1-1/2 whole dried chili peppers
2 tablespoons mustard seed
1 tablespoon whole allspice
1 tablespoon coriander
1 tablespoon peppercorns

Crush bay leaves. If you have cardamom in the pod, pound it with a mortar and pestle to extract seeds. Also pound dried ginger root and break cinnamon stick into small pieces to distribute flavors. Dried chilies can be broken or crushed into small pieces. Combine all ingredients. Blend and store in an airtight container. Use as directed in recipes. Yield: 4 oz.

NDSU Extension Service/USDA