The Concept of pickling garlic

It is not necessary that you need to store only the fresh garlic, because over a time the Garlic dries out. You need to preserve the Garlic by picking it in order to provide maximum shelf life. Pickling Garlic consists of its own taste and flavors which is little bit different from the fresh one. Here, we discuss about the recipe of the pickling garlic in a clearer manner. It is believed that the leftover brine should not be thrown away as it contains awesome flavors and you can make use of it in salads and many others. The ingredients used for making the Garlic Pickle are as follows:

Basic Ingredients:
•    45kg of dried garlic
•    Apple cedar vinegar
•    Water
•    Kosher
•    Lemon
•    Canning jars

Pickling spices

•    Mustard seeds
•    Peppercorn
•    Whole cloves
•    Ground coriander
•    Thyme and bay leaves

Here, are the perfect methods for pickling garlic and you can change the herbs according to your preferences and taste.

• Before starting preparing the recipe, it is very essential to prepare the canning jars in such a way that the bacteria will not enter in it. Avoid use of the old jars as such kind of jars doesn’t keep the preservation in a proper manner.

• The clean canner needs to be placed over the burner over low heat. Heat it up while you make the picking and the Garlic mixture for the purpose of canning.

• In case, you are preparing in bulk, then the work of peeling the large number of Garlic’s will take long time. So, it will be the best idea to make the utilization of the most effective kitchen appliance known as Garlic Shaker. It will peel the Garlic very quickly and easily. A lot of time and efforts are saved, when you are using Garlic Peeler machine.
 
• The water, vinegar and the salt are mixed together in a container. Dissolve the salt properly. For preparing the brine, it is best to make use of stainless steel, glass pot in place of copper pot. Excess copper will turn the color of the Garlic into green or blue.

• For pickling garlic, each and every jar is filled with proper spices and herbs. The left garlic cloves will be put in the jars in a proper proportion. Cover the garlic by adding picking solution. The burner temperature needs to be raised under the canner for bringing the slow boil to the water. With the help of jar tongs, fill the canner with the jars of Garlic.

•The jars are left in the canner for approximate 15 minutes on a slow heat. Then, the jars are removed from the hot water and place them separately for letting them cool completely.