Michelle Losey's Pickled Garlic (refridgerator)


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Serves | Prep Time | Cook Time

Ingredients

Glass serving bowl
Clean wide mouth canning jars
Fill aprox 3 jars with peeled garlic cloves about 3/4 full
1 Cup regular apple cider vinegar
1-2 Cups of water (taste it to gauge how much)
aprox. 1 1/2- 2 Cups of white sugar
about 1/2 tsp. Salt (or to taste) and few dashes pepper
1 Cup Braggs apple cider vinegar w/ mother


In pan mix reg vinegar, water, sugar, salt and 5 shakes of pepper cook until sugar is dissolved


Pour in all your garlic cloves and boil for 1-2 min.


Pour mix into serving bowl and cover w/ saran wrap


Put in fridge until its cooled down then add braggs vinegar w/mother stir it in


Recover and fridge about 12 hours


Then take a taste of brine if it needs more of anything add it


W/slotted spoon remove garlic cloves and put back in clean jars, cover w/brine and put lids on


Pairs Well With


Notes

My recipe using brine recipe from my grandmother's pickled cukes and onions. These are not canned but you can put them in clean canning jars if you want. They'll keep about a week if you can make them last that long. Good for when sickness strikes too as garlic is natural antibiotic.

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