Easy Pickled Garlic (Spicy)
Easy Pickled Garlic (Spicy) is a fun way to preserve fresh garlic in a really simple vinegar brine. It adds the perfect kick of flavor to so many recipes. Really easy to make and it keeps in the refrigerator for up to 4 months.
Servings: 1 pint jar
Ingredients
- 3-5 heads peeled garlic cloves discard any with brown spots
- ¼ teaspoon red pepper flakes or more if you like it spicier
- 1 ¼ cup of white vinegar
- 1 Tablespoon of canning salt don’t use table salt with iodine
Instructions
- Prep the Canning Equipment: What all of your canning equipment (jars, lids, screw bands, and bands) in hot soapy water. Rinse well to get off all the suds. Place on a clean kitchen towel to dry.
- Put the jars on a rack in a pot of water. Simmer (180˚F) for 10 minutes, and keep the jars warm until you are ready to fill them.
- Prep the Garlic: Use whichever method you prefer to peel the garlics (you could one by one, blanch in boiling water, or cut ends off and shake them in a jar until peel comes off).
- Make the Pickling Brine: In a medium saucepan, combine vinegar and salt.
- Bring to a boil and reduce to a gentle simmer until the salt dissolves for 10 minutes (180 degrees).
- Can the Pickled Garlic: While the brine is simmering, add the red pepper flakes to your jar (or jars).
- Add in the garlic cloves, gently packing them. Leave ½-inch of headspace.
- Begin to ladle out the hot pickling liquid and divide between the jar. Leave ½-inch of headspace. Use a clean kitchen towel (or paper towel)to clean the rims and seal the jars with the lids. Let the jars cool 5 minutes.
- Wipe the top of the jar with a clean and damp kitchen towel, and then screw on the lid until it is snugly closed.
- Get out the air bubbles: Let the jar cool completely and then turn it upside-down a few times, to let the air bubbles come to the top. Cool 12 hours. Check seals.
- Store the jar: Place the jar in the refrigerator for at least 1 week prior to enjoying. The longer it stays in the refrigerator without opening, the better the flavor will be (2-4 weeks is ideal, if you can resist!).
Notes
- WARNING: Shelf-stable canning is not possible with this recipe. You can find shelf-stable canned garlic in markets, however, I am not an expert in this area and garlic has a tendency to cause botulism. This canned garlic absolutely has to be stored in the refrigerator once it's made. You could use a water bath to seal the jars, but it still MUST BE STORED in the refrigerator.
- According to University of California Agriculture and Natural Resources “Canning of garlic is not recommended. Garlic is a low-acid vegetable that requires a pressure canner to be properly processed. Garlic loses most of its flavor when heated in this way. For this reason, adequate processing times have not been determined for canning garlic.”
- Yield: This recipe yields 1 pint jar. Double to make 2 1-pint jars.
- Storage: According to The National Center for Home Food Preservation states, this could be refrigerated for up to 4 months. It is safe to use the brine for other recipes. IF you notice any yeast or mold, discard immediately.