* Exported from MasterCook *

                              Pickled Garlic

Recipe By     :Canadian Living Test Kitchen
Serving Size  : 0     Preparation Time :0:00
Categories    : Canning

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12             heads  garlic (1 3/4 lb)
  2 1/2           cups  white vinegar
  1                cup  dry white wine
  1         tablespoon  pickling salt
  1         tablespoon  granulated sugar
  1         tablespoon  dried oregano -- basil or thyme
  5                     dried whole chili peppers

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 canning jars,
leaving 3/4-inch headspace. Pour in hot liquid to cover garlic, leaving
1/2-inch headspace. Seal with prepared discs and bands. Process in
boiling water canner for 10 minutes. Makes 6 cups. 
PER 1 TBSP (15 ML): about 18 cal, 1 g pro, 0 g total fat (0 g sat. fat),
4 g carb, 0 g fibre, 0 mg chol, 24 mg sodium. % RDI: 2% calcium, 1%
iron, 1% vit A, 7% vit C. 
Canner Basics: 
Fill boiling water canner two-thirds full of water. About 30 minutes
before filling jars, start to boil. 
Use only new lids and canning jars free of nicks and cracks. Boil lids
in small saucepan for last 5 minutes. Wash, rinse and air-dry jars.
Fifteen minutes before filling, place jars, metal funnel and 1/2-cup
measure in rack; boil for 15 minutes. 
Fill jars, using funnel and measure and leaving recommended headspace:
1/4 inch for jams and jellies; 1/2 inch for fruit, pickles, tomatoes,
relishes and chutneys. 
Centre lids on jars; screw on bands until fingertip-tight. Return jars
to canner. Add boiling water to cover by at least 1 inch. Return to
boil; boil for specified time. Turn off heat. Let water stop boiling;
remove jars. 
Let jars cool on rack for 24 hours. Check that lids curve downward. If
preserves haven't set, refrigerate and use within three weeks. 

Source:
  "Canadian Living Magazine, Sept'99"
Yield:
  "6 cups"

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NOTES : 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. 
Nutr. Assoc. : 0 0 0 0 0 0 0