Canning Pickled Garlic - A Great and Tasty Way to Preserve Your Garlic!

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar offers a milder flavor and potential health benefits.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor profile.

Welcome to the fermented homestead, today we're making pickled garlic.

I have 2 bags of organic peeled garlic from Costco, and I'm going to preserve them by pickling.

I researched canning garlic and found it's not recommended to can plain garlic as it loses flavor.

Instead, I'm going to pickle the garlic for better preservation and flavor.

This recipe is for a single pint-sized jar, but I'm going to quadruple the batch for a canner load.

Start with 6 garlic heads and 1.5 cups of cider vinegar, then add 2 cups of sugar.

Add 1/8 teaspoon of mustard seed and 1/8 teaspoon of celery seed to the brine mixture.

Warm the brine until the sugar dissolves, but do not boil it.

Prepare the jars by adding 1/8 teaspoon of mustard seed, 1/8 teaspoon of celery seed, and 1/4 teaspoon of red pepper flakes to each jar.

Fill each jar with garlic cloves, leaving a half inch of headspace.

Tap the jars on a hard surface to help the garlic settle.

Top off the jars with the brine mixture, ensuring the garlic is fully submerged and leaving a half inch of headspace.

Use a non-metal tool to de-bubble the jars, pushing out any air pockets.

Top off with more brine if necessary to maintain the half inch headspace.

Seal the jars with lids and process them in a pressure canner for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level: