Use the freshest garlic available for best results. For shelf storage, process garlic in a water bath canner.
This recipe is simple and delicious.
Yields approximately five pints
24 garlic heads, separated and peeled
7 cups white wine vinegar
2 tablespoons sugar
2 tablespoons canning and pickling salt
2 tablespoons dried oregano
5 dried chili peppers
Combine vinegar, sugar, salt, and oregano. Bring just to a boil to dissolve the salt. Lower heat and add garlic. Cook for 1 minute.
Pack the garlic and peppers into sterilized jars leaving ½ inch headspace. Evenly distribute hot brine into packed jars leaving ½ inch headspace. Remove air bubbles and wipe rims. Add lids as each jar is filled. Process in a water bath canner for 15 minutes.
Rule of thumb: My processing times are for altitudes of 1,000 or under. If you live in a higher altitude you will need to adjust the processing time accordingly. For processing times of 20 minutes or under, add one additional minute per each additional 1,000 feet of altitude. For processing times over 20 minutes add two additional minutes per each additional 1,000 feet of altitude.
Note: For more in depth instructions on water bath canning see my post on “Canning for Beginners” dated 12/12/11.