Recipe found on culinaryhill.com
Yields 4 pints (8 cups)
- 1/4 cup canning salt
- 5 cups white vinegar
- 2 pounds fresh garlic, peeled
- 1 teaspoon crushed red pepper flakes
- 4 heads fresh dill or 2 cups fresh dill, stems and leaves coarsely chopped
- Combine canning salt and vinegar in a large saucepan. Bring to boil; reduce heat and simmer 10 minutes (180 degrees).
- Meanwhile, pack garlic into 4 sterilized pint jars (about 8 ounces per jar) leaving 1/2-inch of headspace. Add 1/4 teaspoon of red pepper flakes and 1 head of dill to each jar. If using fresh dill, add 1/2 cup to each jar.
- Using a ladle, divide hot pickling liquid between the 4 jars, leaving 1/2-inch of headspace. Remove air bubbles, clean jar rims, center lids on jars and adjust band to fingertip-tight.
- Chill in the refrigerator until pickled as desired (at least 3 weeks in the refrigerator is recommended). Store in refrigerator for up to 4 months (see notes) or seal jars following the instructions below (the pickled garlic must still be refrigerated; it will not be shelf-stable).
To seal jars (MUST BE REFRIGERATED, NOT SHELF-STABLE):
- Process jars in boiling water for 10 minutes. The jars must be covered by at least 1 inch of water. Turn off heat and remove cover. Let jars cool 5 minutes. Cool 12 hours. Check seals. Chill in the refrigerator until pickled as desired (I recommend at least 3 weeks in the refrigerator). Store in refrigerator for up to 4 months (see notes).
- WARNING: This recipe is not suitable for shelf-stable canning. Garlic has a propensity to develop botulism so if you make this recipe, you MUST store it in the refrigerator. Even if you seal the jars with a water bath. Refrigerate!
- Yield: This recipe makes 4 pints (8 cups), enough for 32 servings, 1/4 cup each.
- Storage: The National Center for Home Food Preservation states that the garlic and vinegar mixture may be refrigerated for up to 4 months. It’s safe to use the flavored liquid for other things. Discard if you see any signs of mold or yeast growth.
- Blue garlic: Sometimes pickled garlic turns blue or turquoise when you pickle it. It’s completely normal and still safe to eat and you don’t need to worry. To prevent the bluish color:
- User kosher salt or sea salt to avoid iodine
- Use stainless steel or enamel cookware and utensils (avoid copper, aluminum, cast iron, and tin cookware and utensils)
- Reduce chlorophyll production by avoiding sunlight
- Use distilled water to avoid the trace minerals found in tap water.