Can somebody please 'splain this recipe for pickled garlic? :D

[KnittyGritty]

BB, just that little bit of whey and salt? I thought when you fermented things, the food had to be covered with some kind of liquid. I'm trying to picture this garlic - cloves piled into the quart jar with a little liquid and salt at the bottom?

 

[freemotion]

You do need to cover them and weight them down so they stay under the liquid if they want to float. Just add a bit of non-chlorinated water if more liquid is needed. I ferment minced garlic all the time so I have it readily available for quick cooking....no more store-bought minced garlic with preservatives in it for us!

 

[Bubblingbrooks]

BB, just that little bit of whey and salt? I thought when you fermented things, the food had to be covered with some kind of liquid. I'm trying to picture this garlic - cloves piled into the quart jar with a little liquid and salt at the bottom?

Your right. I forgot that part. Its added now

 

[old fashioned]

Step 10 - Process for 20 minutes*
At altitudes up to 1000 ft (305 m), process the filled jars for 10 minutes* When processing time is complete, turn heat off and remove canner lid. When boil subsides - bubbles no longer rise to surface (3 to 5 minutes) - remove jars without tilting. Cool jars upright, undisturbed 24 hours. DO NOT RETIGHTEN screw bands.

Note: This recipe was specially formulated to allow home canners to preserve a low acid food garlic in commonly available boiling water canners. 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. *At altitudes higher than 1,000 ft (305 m) increase processing time as indicated in chart.

The chart below will help you determine the right processing time and pressure, if you have a different type of canner, or are above sea level. For most people, using a plain open water bath canner, the time will be 30 to 35 minutes. The Ball Blue book has a similar recipe that uses only 10 minutes, but I'll stick with the USDA's recommendation of 35 minutes for safety. You can use either a plain water bath canner OR a pressure canner, since the vinegar adds so much acidity.

I'm so confused!

p.s. I'm using pints.

I agree about it being too confusing. sheesh!

An even easier method than mentioned doesn't even use a canner at all and it's safe......I've done my pickles this way for over 25 years and my mother did too before that and nobody, I repeat NOBODY has ever gotten sick from eating them and neither Ma or I have ever 'lost' a jar either. In fact, everyone that has tried them has loved them and always come back for more.

This is our family recipe for dill pickles that include garlic and you could easily just do garlic without the cukes.......

Solution-bring to a boil

4 C. Vinegar
3/4 C. pickling/canning salt
8 C. water

Meanwhile.......pack quart jars with

grape leaf
dill head
cukes (or not if just doing garlic)
3 or 4 cloves garlic
about a pea sized or 1/8th tsp of alum

Pour boiling solution to fill jar within 1/2 to 1 inch headspace.

top with another dill head & grape leaf

Put on lid flat that has been softened in hot water. Screw on band just until it stops, don't over tighten it. Keep jars in a cool dark place for about 8-10 weeks to 'work'.

This would be easy to adjust for doing only garlic in pints......just skip the second dill head & grape leaf & use less of the alum. I also understand about being uneasy about not using a canner at all. In the past I had run my pickles in a w/b canner for about 10 - 15 minutes and they were fine, I just didn't like the idea of cooked pickles & they were a bit softer. I wouldn't see a problem of only processing them for 10 or 15 minutes in a water bath especially since the vinegar adds so much acidity as stated above.

The only problems I have had with my pickles was when I used iodized table salt & it made them cloudy. They looked nasty, but were still good to eat.

And I too have had blue garlic...it's from either chemicals (copper, I think) in the utensils, your water or sometimes naturally occuring in the garlic. It may look weird but it is still safe to eat.

This is just another idea, but it sounds like you already got it figured out