Canning pickled garlic?

rosieo(7 NC)September 25, 2012

I need to pickle about 20lbs of peeled garlic cloves. Both the BBB and The Complete Book give recipes for pickled garlic. But they both call for straight vinegar. I'd like to use a 50/50 mix of vinegar and water, just like when I make dill pickles. Then the garlic won't be so sour and it would be more versatile for cooking.

Would that be safe? Or do you have an approved recipe for canning pickled garlic that doesn't call for straight vinegar? I'm scared they'll be so sour they won't taste good. Thanks.

Thank you for reporting this comment. Undo
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Far as I know the only approved pickled garlic calls for straight undiluted vinegar because garlic is so low acid and so high on the possible botulism index list.

The 50/50 mix of water and vinegar, even for cucumbers and other vegetable pickles, is the minimum approved ratio and a higher ratio of vinegar to water is preferred for increased safety.

I know some folks will pickle garlic in an 80% vinegar solution but I wouldn't be comfortable going any lower than that myself.

Personally my taste buds don't find pickled garlic to be too vinegary, especially if you use red wine vinegar (5%) but an alternate option is freezing it in oil and you might find that flavor better. Check out the link below for more suggestions.

Just something to consider.

Dave

Here is a link that might be useful: NCHFP - Safe Methods for Preserving Garlic

    Bookmark   September 25, 2012 at 10:18PM
Thank you for reporting this comment. Undo
dgkritch(Z8 OR)

You can also just freeze the unpeeled cloves. Really easy and no vinegar flavor for cooking later.

Linked to the many options from Oregon State Extension below.

Deanna

Here is a link that might be useful: OSU Preserving Garlic

    Bookmark   September 26, 2012 at 2:13PM
Thank you for reporting this comment. Undo
dgkritch(Z8 OR)

You can also just freeze the unpeeled cloves. Really easy and no vinegar flavor for cooking later.

Linked to the many options from Oregon State Extension below.

Deanna

Here is a link that might be useful: OSU Preserving Garlic

    Bookmark   September 26, 2012 at 2:18PM
Thank you for reporting this comment. Undo
readinglady(z8 OR)

As you can see from the pickled garlic in the OSU document Deanna posted, sugar is included to soften the vinegar. Using a less harsh vinegar than distilled (i.e. wine vinegar or apple cider - anything 5%) and a measure of sugar (doesn't have to be that much) will result in a milder pickled product.

Carol

    Bookmark   September 26, 2012 at 2:19PM
Sign Up to comment
More Discussions
Roasted Tomato Garlic Soup
I had about 20 - 1 gallon bags filled with tomatoes...
SuzyQ2
Jerusalem artichokes
Hi, I harvested my Jerusalem artichokes and brushed...
jokuehn
What are Lime Pickles
I found this recipe in Southern Living, which basically...
gardengrl
Dehydrate Bok Choy
Does anyone have an experience dehydrating Bok Choy....
compostman
True "Daylight Savings"
Crankshaft comic Strip for Sunday, March 08, 2015 I...
berrybusy
Sponsored Products
Kichler Brinley Olde Bronze Pendant 6-Light
PLFixtures
Le Parfait 17.5-oz Gasket Canning Jar (Pack of 6)
Overstock.com
Kleins Sealed Cookie Jar
Classic Hostess
Duo 9-piece Pressure Canning Set
Overstock.com
Kleins Large Hexagonal Mason Jar
Classic Hostess
All American 910 10.5-quart Pressure Canner/ Cooker
Overstock.com
Kichler Brinley 12" Wide Olde Bronze 6-Light Pendant
Lamps Plus
Kleins Small Hexagonal Mason Jar
Classic Hostess
© 2015 Houzz Inc. Houzz® The new way to design your home™