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Canning: Pickled Garlic

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  • OGWLAdmin Starlett
  • Ready in: Prep: 20 M
  • Complexity: easy
Canning:  Pickled Garlic

After opening another jar of garlic I pickled now some time ago I found that the flavor was amazing and that even right out of the jar it was even more of a treat. The fact that garlic is so good for you and the vinegar is cleansing to the body what a better way to put up garlic for a rainy day.


  • 6 garlic heads, peeled and ends removed (Don't use any soft, diseased, spotted garlic)
  • 1 1/2 cups Cider vinegar
  • 1/2 cup sugar
  • 1/8 t. Mustard seed
  • 1/8 t. Celery seed
  • Step by Step Directions


      A trick to getting your garlic peeled:  Cut the ends off first of each clove then blanch for 30 seconds in boiling water. The skins will come right off.

      Additional items you could add to the jar for different garlic flavors:
      Dried whole red chilies
      Red pepper flakes
      Dried Oregano
      Sprig of dill

    2. Fill pint or smaller jars with blanched/peeled garlic.

      Simmer in a Dutch oven or other non-reactive pot the vinegar, sugar, mustard seed, and celery seed. Cook until the sugar is completely dissolved.

      Pour vinegar mixture over cloves in jars leaving 1/2" headspace.

      Use a bubble popper to remove excess air in the jar and fill jar again to maintain headspace.

      Place sterilized lids and rings on jars and tighten.

      Process in boiling water bath for 20 minutes.

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