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From Stones River Market
<p>A friend told me that garlic can be pickled, so I went online and found this easy recipe.</p>Source: Tabitha Alterman (Entered by Kathleen and Ken Ferris)
Serves: varies with amount of garlic pickled
1/2 lb or more fresh garlic
cider or distilled vinegar
1 Tbsp. per jar kosher or sea salt
1 Tbsp per jar sugar (optional)
other vegetables to add to garlic (optional)
herbs to add to garlic (optional)
Step by Step Instructions
- Peel cloves of garlic and slice in half lengthwise.
- Find a clean canning jar of the right size to hold your garlic and any other vegetables or herbs you choose to pickle. Fill jar loosely.
- Pour vinegar over veggies to cover. Suggested veggies: sweet or hot peppers, cucumbers. Suggested herbs: dill, rosemary, or thyme.
- Add one Tbsp. salt per jar. Add sugar if desired.
- Close lid and shake jar until crystals are dissolved.
- Refrigerate jars until used. Will keep refrigerated for a couple of months.
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