Got to stock my pantry shelves with a bit more home made goodness on Sunday.
I discovered last month that I love Pickled Garlic and Pickled Carrots, couldn't find either one in Costco or Walmart, just mixes that also came with pickle chips. So what's a girl to do when she already has over 30 quarts of different pickles in the basement pantry ? She makes the yummyness herself, that's what she does.
7 Pints of Pickled Carrots & Garlic with 7 half pints of Pickled Garlic
Now I just have to have patients and wait a couple of months for them to cure up before I start snacking.
The Garlic is so good for the immune system and your heart, so a win win situation, health benefits and just plain yummy.
If you like to can as well, here's the recipe ....
Pickled Garlic
2 1/4 cups Vinegar
2 1/4 cups Water
1/4 cup Canning Salt
1 Tablespoon Pickling Spice (can sub Red Pepper Flakes for Spicy)
2 pounds Peeled Garlic (bought a 3 pound bag at Costco)
Mix vinegar, water, canning salt, and pickling spice in sauce pan and heat on medium heat until simmering, stir until salt is melted.
Wash garlic before packing jars.
Pack hot half pint jars with garlic and add pickling liquid to 1 inch head-space.
Clean rims of jars and top with hot lids, screw on rings until finger tight and process in a boiling water bath for 10 minutes. After turning off heat let jars sit for five minutes before removing from water bath.
Let jars set for 12 hours before testing seal.
For the pints of carrots & garlic I upped the vinegar and water to 2 3/4 cups each and mixed about 2-3 pounds of carrots with the extra pound of garlic in a colander and packed jars from there. I didn't count or weigh just grabbed handfuls and added to jars. I processed in a boiling water bath canner for 15 minutes and let sit for 5 minutes.
If you like to can as well, here's the recipe ....
Pickled Garlic
2 1/4 cups Vinegar
2 1/4 cups Water
1/4 cup Canning Salt
1 Tablespoon Pickling Spice (can sub Red Pepper Flakes for Spicy)
2 pounds Peeled Garlic (bought a 3 pound bag at Costco)
Mix vinegar, water, canning salt, and pickling spice in sauce pan and heat on medium heat until simmering, stir until salt is melted.
Wash garlic before packing jars.
Pack hot half pint jars with garlic and add pickling liquid to 1 inch head-space.
Clean rims of jars and top with hot lids, screw on rings until finger tight and process in a boiling water bath for 10 minutes. After turning off heat let jars sit for five minutes before removing from water bath.
Let jars set for 12 hours before testing seal.
For the pints of carrots & garlic I upped the vinegar and water to 2 3/4 cups each and mixed about 2-3 pounds of carrots with the extra pound of garlic in a colander and packed jars from there. I didn't count or weigh just grabbed handfuls and added to jars. I processed in a boiling water bath canner for 15 minutes and let sit for 5 minutes.
Well that's it for today, so until next post .......
Take Care Everyone
Hugs, Sandy
I love looking at what you can - we used to have a huge garden before the kids grew up and moved out - we downsized after that but I still love the thought of maybe canning one day. Thanks for sharing your "yumminess".
ReplyDeleteThese sound yummy!
ReplyDeleteThat looks pretty easy. We don't have a Costco here, though. I may try it with a few cloves of garlic with the carrots.
ReplyDeleteThanks for sharing this recipe. It's very useful.Thanks
ReplyDeleteSyncVisas