Pickled Garlic Makes 1 pint " These pickled garlic cloves take a long time, but they're easy to make and are a real treat. " 1/2 pound garlic, peeled 1 large red bell pepper, chopped 2 cups distilled white vinegar 2/3 cup white sugar 1/2 teaspoon ground dry mustard 1/2 teaspoon celery seed Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper. In a large saucepan over medium high heat, place the distilled white vinegar and white sugar. Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from heat and discard spice bag. Place garlic and peppers in sterile containers to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving. Makes 16 servings Source: http://appetizerrecipe.com/az/PickldGrlic.asp Pickled Garlic Recipe By :Katie peeled garlic cloves 2 parts white or white wine vinegar (Must be 5% if you're going to can the garlic) 1 part water jalapeno peppers- 1 per pint jar -- optional peppercorns- 1/3 tsp. or so per jar -- optional Either slice the jalapeno peppers, or cut 3 lengthwise slits in each. Place garlic cloves, peppers and peppercorns in a hot jar. Pour hot pickling solution over, cap, and store in refrigerator at LEAST a week before eating. If you like them less crispy, heat the garlic cloves in the solution for a minute or two. To can: Place garlic in clean, hot pint jars. Layer with peppers, or if using whole peppers, place one in each jar. Fill with hot pickling solution, leaving 1/2" headspace. Seal and process in a boiling water bath for 10 minutes at elevations of 0-1000 ft., 15 minutes at 1001-6000 ft., and 20 minutes above 6000 ft. Let them set for at LEAST a week before eating. NOTES : This is how we like our garlic. You can add salt, or leave out the peppers and peppercorns, or use hotter peppers. Sometime I throw in a little dill weed or a sprig of fresh basil. Last year I layered the garlic with sliced red and green jalapenos and it made great Christmas gifts. If the garlic is to be canned, the main thing to remember is that the pickling solution should be at least half 5% strength vinegar and you'll have a safe product. Source: http://www.recipecircus.com/recipes/Katie/PRESERVING/Pickled_Garlic.html Persian Sugar-Pickled Garlic from Garlic, by Janet Hazen and the Garlic Press 4 Heads garlic, cloves separated, unpeeled 2 cups red wine vinegar 2 cups water 1 cup sugar 6 whole cloves (not garlic-the spice!) 2 tablespoons black peppercorns Makes about 2-1/2 cups Place all the ingredients in a large heavy-bottomed saucepan. Bring to a boil over high heat and cook for 10 minutes, stirring from time to time. Reduce the heat to moderate and cook 5 minutes. Remove from the heat and cool to room temperature. Transfer to a clean glass or ceramic jar large enough to accommodate the garlic and liquid. Tightly seal and refrigerate for at least 1 month before serving. The garlic improves with age for as long as 15 Years. Source: http://www.albany.net/~gwoods/garlic/Persian_Pickled_Garlic.html PICKLED GARLIC 1 lb. garlic 1 cup white vinegar 1 cup wine/dry vermouth 1 fresh chopped chile or 1 tsp. dried, crushed red pepper 1 sprig fresh thyme or 1 tsp. dried 1 sprig fresh rosemary or 1 tsp. dried 1 bay leaf 1/2 tsp. peppercorns 2 Tbsp sugar 1 tsp. salt Break garlic apart, place cloves in 2-qt saucepan. Cover with boiling water. Stir once. Drain immediately and cover with cold water. Drain and skin. Return to saucepan. Add rest of ingredients. Boil 5 minutes. Cover and let stand 24 hours. Boil 5 minutes. Transfer to hot sterilized jars. Cover and cool to room temperature. Refrigerate up to 3 months. Allow 2-3 weeks before eating. Source: http://www.recipecottage.com/preserving/pickled-garlic08.html PICKLED GARLIC 1 cup peeled garlic cloves 2 fresh or dried bay leaves 1 tsp. peppercorns 1 tsp. allspice berries 2-3 juniper berries 1/2 - 3/4 cup red wine vinegar Put garlic cloves into dry sterilized jar with lid. Add ingredients. Cover with lid. Refrigerate. Keeps 4 months. Yield = 1/2 pint. Source: http://www.recipecottage.com/preserving/pickled-garlic08.html CHINESE PICKLED GARLIC 3/4 - 1 lb. fresh garlic 1 cup white rice vinegar/rice wine vinegar 1 tsp. salt 2 Tbsp sugar Separate garlic into cloves, scald and peel. Place vinegar, salt and sugar in 2-qt saucepan. Stir to dissolve and bring quickly to a boil. Add garlic cloves and return to boil, stirring. Pack at once into hot, sterilized 1 pint jar. Cover almost to overflow with brine. Cover, cool, label and refrigerate at least one month before using. Keeps for months. Source: http://www.recipecottage.com/preserving/pickled-garlic08.html PICKLED GARLIC Categories: Condiments, Wine Yield: 6 jars 2 lb Large garlic heads 1/3 lb Fresh ginger; peeled and Thinly sliced 1 cup Coarse salt 7 Dried red chilies 2 cup White wine vinegar 1 cup Dry white wine 2 1/2 Tbsp Mustard seed Combine garlic in large saucepan with enough water to cover. Place over medium high heat and bring to a boil. Let boil for 2 minutes. Drain thoroughly. When cool enough to handle, peel each clove without crushing. Transfer to a non-metallic bowl. Add ginger and salt with enough water to cover. Refrigerate mixture for 2 days. Drain garlic mixture and rinse thoroughly in cold water. Drain again. Pack ginger and garlic evenly into 7 clean hot half-pint jars to 1/2 inch from the top. Add 1 chili to each jar. Combine vinegar, wine and mustard seed in medium saucepan and bring to rapid boil over high heat. Ladle enough hot brine to cover garlic mixture. Run a plastic knife or spatula between mixture and jar to release any air bubbles. Clean rim and threads of jar with damp cloth. Seal with new, scalded, very hot lid. Repeat with remaining jars. Transfer jars to gently simmering water bath (180-190 degrees) and process for 10 minutes. Let cool on rack. Check for seal. Store in cool dry place. Makes about 6 jars. Source: Cookbook USA. Source: http://www.recipesource.com/fgv/pickles/pickled-garlic1.html Pickled Garlic (Kratiem Dong) Categories: Thai, Condiment, Ceideburg 2 Yield: 1 batch 1 cup White vinegar 4 cup Water 1/4 cup Granulated sugar 1 Tbsp Salt 6 Garlic pods (approximately 120 cloves depending on size), peeled Here's something that might appeal those of you engaged in the Garlic Thread. It's not for everyone, but if you're a true garlic fan, these munchies might be right up your alley. Thai garlic comes in pods that are about the same size as Western garlic but the cloves are about 1/3 to 1/2 the size of ours and there are correspondingly more in a head. The plus is that they don't have to be skinned before use. The emphasis here is on the sour rather than the sweet. Quite a taste sensation. In a medium saucepan, bring the vinegar, water, sugar and salt to a boil. Reduce heat and simmer for 5 minutes. Drop in the garlic. Return to boil for 1 minute, then remove from heat. Cool, and fill sterilized, screw-top jars. Store in the refrigerator for at least 1 week before eating. Continue to refrigerate, tightly covered, between serving. From "The Original Thai Cookbook" by Jennifer Brennan GD/Perigee, published by Putnam. Source: http://www.recipesource.com/ethnic/asia/thai/02/rec0205.html Pickled Garlic This garlic stays nice and crunchy and isn't as strong as raw garlic. It can be used in everything from pasta sauces to antipasto platters to salads. 12 Heads garlic (1-3/4 lb/875 g) 12 2-1/2 cups White vinegar 625 mL 1 cup Dry white wine 250 mL 1 Tbsp Pickling salt 15 mL 1 Tbsp Granulated sugar 15 mL 1 Tbsp Dried oregano, basil or thyme 15 mL 5 Dried whole chili peppers 5 Separate garlic into cloves. Blanch in boiling water for 30 seconds. Immediately immerse in cold water; drain and peel. In large saucepan, bring vinegar, wine, pickling salt, sugar and oregano to boil; boil for 1 minute. Remove from heat. Add garlic; stir constantly for 1 minute. Spoon garlic and 1 chili pepper each into prepared 1-cup (250 mL) canning jars, leaving 3/4-inch (2 cm) headspace. Pour in hot liquid to cover garlic, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and bands. Process in boiling water canner for 10 minutes. (See Canner Basics.) Makes 6 cups (1.5 L). Source: http://www.canadianliving.com/food/content/features/summer-in-a-jar/summer-in-a - jar5.asp