No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 jars 87g Recipe makes 48 jars) The following items or measurements are not included below: alum |
||
| Calories 4 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2359mg | 98% | |
| Potassium 15mg | 0% | |
| Total Carbohydrate 0.2g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.1g | ||
| Protein 0.0g | 0% | |
Pickled Garlic
By: Chef #326382
Feb 20, 2007
This recipe was given to me by a friend - it is amazing! I use jars half the size of jam jars - they hold only one head of garlic cloves or less.
48 jars
Ingredients
- 1 quart apple cider vinegar
- 3 quarts water
- 1/8 teaspoon alum
- 1 cup pickling salt (I usually use just under a cup so it is a little less salty)
- garlic clove, peeled
- fresh dill sprig
Directions
1
Place sprig of dill in each jar (and a hot pepper or two if you like them to have a little bite).2
Pour boiling brine over garlic cloves. Seal and place in a hot water bath 10 - 15 minutes.3
Cool on towels or newspaper.
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