Garlic Pickles

Garlic pickles
Garlic pickles

Active Time:   25-30 min

Total Time:  30 min

This is a very simple garlic pickle which can be prepared quickly if the garlic is kept peeled and ready.


  • Fresh garlic, 1 pound peeled
  • Red wine vinegar 1 cup
  • Water 1 cup
  • Pickling salt 1 tbsp



  1. Set up a little canning pot and 3 half 16 ounces jugs. Put 3 new lids in a little pot of water and convey to the barest simmer.
  2. Join vinegar, water and salt in a pan and bring to a boil.
  3. Pack garlic cloves into prepared jars.
  4. Pour hot brine water over the garlic cloves.
  5. Tap jars softly to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch.
  6. Wipe edges, apply tops and rings and process jostles in a bubbling water shower canner for 10 minutes (begin your clock when the water comes back to a bubble, not when the containers first go in).
  7. At the point when time is up, expel jars from canner and let cool on a folded kitchen towel.
  8. At the point when jar are sufficiently cool to deal with, evacuate rings and test seals by getting a handle on edges of covers and deliberately lifting jars. On the off chance that covers hold quickly, seals are great.
  9. Store shakes in a cool, dim place. They are prepared to eat inside 48 hours, yet can be kept up to one year.


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