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Pickled Garlic

relishes/preserves, vegetables

12 heads garlic; 1 3/4 pounds
2 1/2 cups white vinegar
1 cup dry white wine
1 tablespoon pickling salt
1 tablespoon granulated sugar
1 tablespoon dried oregano; basil or thyme
5 dried whole chili peppers

Separate garlic into cloves. Blanch in boiling water for 30 seconds. Immediately immerse in cold water; drain and peel. In large saucepan, bring vinegar, wine, pickling salt, sugar and oregano to boil; boil for 1 minute. Remove from heat. Add garlic; stir constantly for 1 minute. Spoon garlic and 1 chili pepper each into prepared 1-cup canning jars, leaving 3/4-inch headspace. Pour in hot liquid to cover garlic, leaving 1/2 inch headspace. Seal with prepared discs and bands. Process in boiling water canner for 10 minutes.

Contributor: Canadian Living - September, 1999

Yield: 6 cups

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