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Pickled Garlic

photo: Lisa Muhammad
I've been canning all morning. I took a break to check my email and I received a request for pickled garlic. It's so easy, I decided to take a break from canning, peel up a bunch of garlic. I also figured, this is a perfect time to listen Minister Farrakhan's series; The Time And What Must Done. (In fact, it is because of his series of recent talks that I'm posting canning recipes and methods. We all must be prepared for very difficult times ahead.) 

It's always good to have fresh garlic in your kitchen pantry at all times. It's an antibiotic and has many medicinal benefits. Here's a little history about garlic. God, willing I'll post more benefits of garlic to this site soon.

Pickled garlic will last for
months in your refrigerator. I'll try to can some soon and post the recipe as canned garlic will last much longer. But for now, try this.

Clean a small (1/2 pint or less) canning jar. Peel and wash your garlic, pat dry.
photo: Lisa Muhammad
Pack garlic in jars, leaving about 1 inch of head space.

photo: Lisa Muhammad
Cover garlic with vinegar. Add salt and peppercorns if you like. That's optional. You can even add hot peppers. Here I used regular vinegar with rosemary, salt and peppercorns for one jar and balsamic vinegar for another jar. 


photo: Lisa Muhammad

Another method for making pickled garlic is to heat the vinegar mixture to boiling before adding it to the garlic cloves. Heated vinegar takes less time to produce pickled garlic. To pickle garlic this way, heat the vinegar or a combination of vinegar and a little water along with any spices and let the mixture boil for several minutes. After several minutes, add the peeled garlic and then boils for another few minutes.
Once the mixture has boiled a second time, take it off the heat and let it sit for a day at room temperature. When the vinegar and garlic mixture has rested for a day, then pour it into a clean glass jar, cover it with a lid, and store in the refrigerator. The garlic will be pickled within a week and will keep for a year in the refrigerator.