Pickled Garlic

Pickled Garlic
adapted from Pam Corbin,

The River Cottage Preserves Handbook

makes five 4-ounce jars

1 pound newer garlic (do it now, not in January)
about 15 peppercorns
5 bay leaves
1 1/2 cups apple cider vinegar
1/3 cup sugar
pinch of saffron threads

Bring a large pot of water to boil. Sterilize your jars for about 10 minutes in the pot, then remove them. Submerge all of the garlic in the hot water, and keep it in for about 20 seconds. Remove, and the garlic will slide right out of its skins.
Put the vinegar, sugar and saffron into a pan. Bring the mixture to a boil.
In a separate little pot, bring a few cups of water to boil. Remove from heat and submerge the lids and bands of your jars. Leave them in the hot water.
Meanwhile, pack the garlic cloves into the sterilized jars, adding a bay leaf and peppercorns as you go. Pour the hot vinegar over the garlic, and top with the lid and band. If the vinegar is hot enough, the jar should seal (the center of the lid will suck down) within a couple of hours. If it doesn’t seal, you can also process in a hot water bath for ten minutes, or store in the refrigerator.
Use within a year.

 

I think the basic recipe of pickling can be elaborated upon or adapted to your personal taste.

I have posted earlier about the health benefits of garlic.

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