Распечатать
E-mail
Add a photoПорций: 12
Ингредиенты
- 12 x heads garlic (1 3/4 lb)
- 2 1/2 c. white vinegar
- 1 c. dry white wine
- 1 Tbsp. pickling salt
- 1 Tbsp. granulated sugar
- 1 Tbsp. dry oregano
- 5 x dry whole chili peppers
Инструкции
- Serving Ideas : Toss this pickled garlic into spaghetti sauce, serve it in sandwiches, use as an antipasto or possibly as a garnish for salads.
- Separate garlic bulbs into cloves. To soften and loosen skins, blanch garlic cloves in rapidly boiling water 30 seconds; immediately immerse in cool water, drain and peel cloves.
- Place 5 clean 250mL (1 c.) Mason jars in a boiling water canner; fill with water, bring to a boil. Boil SNAP lids 5 min to soften sealing compound. In a large stainless steel saucepan, combine vinegar, wine, pickling salt, sugar and oregano. Bring to a boil; boil gently 1 minute; remove from heat. Add in peeled garlic cloves to warm vinegar mix. Stir constantly 1 minute. Pack garlic and 1 dry whole chili pepper into a warm jar to within 2 cm (3/4-inch) of top rim. Add in warm liquid to cover garlic to within 1 cm (1/2-inch) of top rim (head space). Using rubber spatula, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP lid on jar; apply screw band just till fingertip tight. Place jar in canner.
- Repeat for remaining garlic and liquid. Cover canner; return water to a boil. Process - boil filled jars - 10 min. Remove jars. Cold undisturbed 24 hrs. Check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or possibly replace loosely on jars, as desired. Label and store in a cold, dark place.
- Makes 5 c.
- Note: At elevations higher than 305 m (1,000 ft) increase processing time.
- Add in 5 min at 306 to 915 m (1,000-3,000 ft); add in 10 min at 916 to 1830 m (3,001-6,000 ft); add in 15 min at elevations higher than 1831 m
- (6,0001 ft). Warning:This recipe was specially formulated to allow home canners to preserve a low acid food - garlic - in a commonly available boiling water canner. Please don't deviate from the recipe ingredients; quantities, jar size and processing method and time. Any change could affect the safety of the end product.
- Yield: "5 c."
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 12 servings | |
| Calories 41 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 587mg | 24% |
| Potassium 115mg | 3% |
| Total Carbs 4.28g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.17g | 1% |
| Protein 0.46g | 1% |
