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The Resilience Hub & Portland Maine Permaculture Message Board › Garlic Scape Pesto

Garlic Scape Pesto

Merry & Burl H.
Portland, ME
Post #: 60
Pickling Garlic.
Pickled garlic may not be exactly like fresh garlic but it has a wonderfully refreshing and invigorating flavor of its own. I like any kind but basically use refrigerator pickles more than anything else because they're quick and easy and taste great. I usually add some onion, cucumber, squash slices and a little dill seed in some apple cider vinegar, or any other kind I happen to have on hand. They're fabulous with sandwiches, salads or just as crunchy snacks by themselves. They lose a lot of the heat in pickling and so you can eat more garlic this way. I'm not any kind of expert on canning or preserving but I picked a few recipes to pass on for several different ways of pickling garlic. Pickle the garlic anyway you want to, but pickle it and eat it because it is too delicious of a snack to pass up.
Here's a recipe from Canoe, the Canadian Internet Network:

Pickled Garlic:
12 large heads garlic, about 838 g (1 3/4 lb)
625 mL (21/2 cups) white vinegar
250 mL (1 cup) dry white wine
15 mL (1 tbsp) pickling salt
15 mL (1 tbsp) granulated sugar
15 mL (1 tbsp) dried oregano
5 dried whole chili peppers
Separate garlic bulbs into cloves. To soften and loosen skins, blanch garlic cloves in rapidly boiling water 30 seconds; immediately immerse in cold water, drain and peel cloves.
Place 5 clean 250 or 236 mL Mason jars in a boiling water canner; fill with water, bring to a boil. Boil SNAP lids 5 minutes to soften sealing compound.
In a large stainless steel saucepan, combine vinegar, wine, pickling salt, sugar and oregano. Bring to a boil; boil gently 1 minute; remove from heat. Add peeled garlic cloves to hot vinegar mixture. Stir constantly 1 minute.
Pack garlic and 1 dried whole chili pepper into a hot jar to within 2 cm ( 3/4-inch) of top rim. Add hot liquid to cover garlic to within 1 cm (1/2-inch) of top rim (head space). Using rubber spatula, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining garlic and liquid.
Cover canner; return water to a boil. Process -- boil filled jars -- 10 minutes. Remove jars. Cool undisturbed 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.
Makes 5 250 or 236 mL jars.

Warning: This recipe was specially formulated to allow home canners to preserve a low acid food -- garlic -- in a commonly available boiling water canner. Please do not deviate from the recipe ingredients; quantities, jar size and processing method and time. Any change could affect the safety of the end product.

Easy to Make Refrigerator Garlic Pickles

Ingredients: Whole, peeled garlic cloves Red wine vinegar
Salt (about 1 Tbs. per cup of vinegar)
Place the cloves of garlic in a jar with an air-tight lid. Add enough vinegar to cover, and add salt. Place lid on jar and shake to dissolve salt. Store in the refrigerator for two weeks before using to "cure". These should keep almost indefinitely, covered and refrigerated.
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