Storing Fresh Garlic collected from the harvest for the winter! How to pickle garlic in the village?
Pickling garlic is a great way to preserve your harvest for the winter, ensuring you have a flavorful supply throughout the colder months. Here is a traditional village-style method to pickle garlic:
Ingredients:
Fresh garlic bulbs
Water
Vinegar (white or apple cider)
Salt
Sugar (optional)
Spices (optional, e.g., peppercorns, dill, mustard seeds, bay leaves)
Fresh herbs (optional, e.g., dill, thyme)
Equipment:
Glass jars with lids (sterilized)
Large pot for boiling
Saucepan for brine
Instructions:
Prepare the Garlic:
Separate the garlic bulbs into individual cloves. You can peel them or leave them in their skins, depending on your preference.
If you choose to peel the garlic, blanch the cloves in boiling water for 1-2 minutes, then transfer them to an ice bath to make peeling easier.
Sterilize the Jars:
Wash the jars and lids with hot, soapy water. Rinse well.
Place the jars and lids in a large pot of boiling water for 10 minutes to sterilize them. Let them air dry on a clean towel.
Prepare the Brine:
In a saucepan, combine equal parts water and vinegar. For a standard brine, use 2 cups of water and 2 cups of vinegar.
Add 2 tablespoons of salt per 4 cups of liquid. You can also add 1 tablespoon of sugar if you prefer a slightly sweet brine.
Bring the mixture to a boil, stirring to dissolve the salt (and sugar, if used).
Pack the Jars:
Place the garlic cloves into the sterilized jars. If using spices and herbs, add them to the jars along with the garlic.
Leave about 1/2 inch of headspace at the top of the jars.
Add the Brine:
Pour the hot brine over the garlic in the jars, ensuring the garlic is fully submerged.
Remove any air bubbles by gently tapping the jars on the counter or using a non-metallic utensil.
Seal the Jars:
Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
Place the lids on the jars and screw on the bands until fingertip-tight.
Process the Jars (Optional for Longer Storage):
To ensure the pickles are shelf-stable, process the jars in a boiling water bath for 10 minutes.
Remove the jars from the water and let them cool completely on a towel or rack. You should hear a popping sound as the lids seal.
Store the Pickled Garlic:
Once cooled, check the seals. The lids should be concave and not flex when pressed.
Store the pickled garlic in a cool, dark place. Allow the flavors to develop for at least 2 weeks before consuming.
Properly processed and sealed jars can last up to a year. Once opened, store in the refrigerator and use within a few months.
Tips:
For a milder garlic flavor, consider roasting the garlic cloves before pickling.
Enjoy your homemade pickled garlic throughout the winter months!
#garlic #pickle #villagewoman
Watch video Storing Fresh Garlic collected from the harvest for the winter! How to pickle garlic in the village? online without registration, duration hours minute second in high quality. This video was added by user Village Woman 04 June 2024, don't forget to share it with your friends and acquaintances, it has been viewed on our site 3,06 once and liked it 11 people.