|Lots of garlic!|
|Cloves ready to blanch.|
Pickling BrineBring brine to a boil over medium-high heat. Reduce heat and simmer for 1 minute. Add garlic cloves and simmer for another minute.
(for about 12 heads of garlic)
2 1/2 cups white vinegar
1 cup dry white wine
1 tablespoon kosher or pickling salt (not table salt!)
1 tablespoon granulated sugar
1 tablespoon dried oregano
Have 8 oz jars prepped and ready to go. Spoon garlic into jars along with liquid. Leave about 1/4-1/2 inch of headspace.
To each jar add:
1 sprig rosemary
1 small bayleaf
1 dried chili pepper (optional)
|My winter-over rosemary is pretty sparse!|
Place jars in the canner (they should be completely covered in water). Return water to a boil and process for 10 minutes with the lid on. Remove lid. Wait 5 minutes, then remove jars, cool and store.
|Our outdoor canning set up.|