Pickled Smoked Garlic
Nothing beats easy pickled smoked garlic, but not only is it delicious it’s so easy to make! Pickled garlic has so many uses, a great way to eat them is by chopping them finely and putting them on baked potatoes, salads, and whatever else strikes my fancy. And when I’m not feeling good I love to eat these whole right out of the jar, garlic has so many health benefits.
This easy recipe for Pickled Smoked Garlic calls only for five ingredients and is a cinch to make. So don’t hesitate to dive right in and make these, because you won’t regret it.
How do you preserve fresh garlic?
This is your answer! Canning garlic makes it so easy to add zing to any dish, just pop that lid open and you have garlic happiness. I keep these jars of home-canned garlic always stocked in my pantry.
All it takes is canning jars and a water bath canner. By heating up the brine pouring it over the garlic, sealing the lids, and putting them in a water bath for a set amount of time, you will have your own canned garlic to stock in your pantry.
I’m going to add a video to this post, from our Youtube channel. It’s a slow living day at our home, but I show myself canning garlic. It’s shown in an artistic relaxing way, not so much a tutorial, but a video to encourage and inspire.
Pickled Smoked Garlic
- 3 cups vinegar 5% acidity ( Distilled White Vinegar or Cider Vinegar)
- 3 cups water
- 3 tablespoons pickling salt
- 1/2 teaspoon liquid smoke per jar
- Garlic peeled
Heat vinegar, water, and salt to a full boil. Pour over peeled garlic in pint jars. (I buy pre-peeled organic garlic at Costco in bags) Pour 1/2 teaspoon of liquid smoke per jar and process for ten min. according to your canning manual.
If you don't like the smoked flavor, add a little dill to the jars and omit liquid smoke.
How much Garlic do you need for Pickled Garlic?
For each pint, you need about 2 cups of peeled garlic give or take a few. This will vary somewhat on the size of the garlic clove.
And you will need about 1 cup of liquid brine per pint jar.
How long before you can eat the pickled garlic after canning it?
If you want them really pickled I wait 2-4 weeks. However, I often pop a jar open within a couple of days and it tastes really good, just a little fresher. Another question I have been asked about this recipe is how many pints does it make? About 6 pints with the brine. You can make less or more brine to the amount of garlic you have.
I love to can, and I am always trying something new in my kitchen. Filling my pantry with homemade goodness is big hobby of mine. I get asked where I get things for my cozy kitchen, so here are some links!
My Favorite Items around our Cozy Kitchen:
Pickled garlic and I hope you enjoy this recipe!
This handy garlic press is the best if you’re looking for a heavy-duty press for your kitchen. And if you like piling garlic on everything as I do, try out my yummy homemade pizza recipe. I love adding these canned pickled smoked garlic to my Christmas hamper baskets as well, everyone that I gift them to, is thrilled over these little gems of garlic goodness.
How do use garlic in and around the kitchen, would love to know.