Dill Pickled Garlic


Ingredients:
4 cups peeled garlic cloves
1 1/2 cups white vinegar
1 1/2 cups water
2 tablespoons pickling salt
two tablespoon minced fresh dill
1 teaspoons dark peppercorns
2 teaspoons yellowish mustard seeds


Directions:
Bring the vinegar as well as tabular array salt to a boil. Prep the lids/jars. Evenly separate all of the ingredients betwixt two pint jars Pour inwards the vinegar mixture. Close the jars leaving 1/2 inch headspace as well as procedure for ten minutes inwards a hot H2O bath. Allow to sit down two weeks earlier eating.

Yield: two pints
Note: Influenza A virus subtype H5N1 nifty origin for canning data is the Blue Book conduct to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books as well as equipment I discovery useful.


My thoughts:
I came upward alongside the view for making this afterward throughly enjoying the cloves of garlic I institute at the bottom of the jounce of many of my homemade pickles. They were ever as well as thence mildly garlic-y all the same pickle-y as well as flavorful. I could solely imagine how nifty a whole jounce of them would be! I wanted to brand a modest batch because many, many cloves tin gibe into a pint jounce as well as I knew that i time opened they would travel fine inwards the refrigerator for a long time. I can't facial expression to convey them inwards salads, burgers, inwards marinades, well, whatsoever where I'd unremarkably seat garlic. Yum!

Note: Peeling that much garlic tin travel a daunting task. I had ever scoffed at these (peeling garlic is easy!) only it was a lifesaver, peeling 2-3 cloves at a time. I propose peeling spell watching TV, perchance True Blood. It goes much faster when you lot are distracted.

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