Sweet Pickled Garlic (refrigerator) Michelle Losey's Style

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Serves | Prep Time | Cook Time

Why I Love This Recipe

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.

Ingredients You'll Need

Glass serving bowl
Clean wide mouth canning jars
Fill aprox 3 jars with peeled garlic cloves about 3/4 full
2 Cup regular apple cider vinegar
1+ Cups of water (taste it to gauge how much)
aprox. 1 1/2- 2 Cups of white or brown sugar or mix of both
about 1/2 tsp. Salt (or to taste) and pepper
Opt: thin slices onion
Opt: 1 Tbsp. mustard seed
Opt: 3/4 tsp. celery seed
Opt: 1/2 tsp. turmeric


In pan mix reg vinegar, water, sugar, salt and about 5 shakes of pepper cook until sugar is dissolved and bring it to a boil

Pour in all your garlic cloves and boil for 2-4 min.

Pour mix into serving bowl and cover w/ saran wrap

Put in fridge until its cooled down taste and add more water here if needed

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 NOTE: Its only good for abt a week in fridge so don't make more than you'll eat

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