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Ingredientes
- 12 x Heads garlic (1-3/4 lb/875 g) 12
- 2Â 1/2 c. White vinegar 625 mL
- 1 c. Dry white wine 250 mL
- 1 Tbsp. Pickling salt 15 mL
- 1 Tbsp. Granulated sugar 15 mL
- 1 Tbsp. Dry oregano, basil or possibly thyme 15 mL
- 5 x Dry whole chili peppers 5
Direcciones
- Separate garlic into cloves. Blanch in boiling water for 30 seconds.
- Immediately immerse in cool water; drain and peel.
- In large saucepan, bring vinegar, wine, pickling salt, sugar and oregano to boil; boil for 1 minute. Remove from heat. Add in garlic; stir constantly for 1 minute.
- Spoon garlic and 1 chili pepper each into prepared 1-c. (250 mL)
- canning jars, leaving 3/4-inch (2 cm) headspace. Pour in warm liquid to cover garlic, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and bands. Process in boiling water canner for 10 min. (See Canner Basics.)
- Makes 6 c. (1.5 L).
- This garlic stays nice and crunchy and isn't as strong as raw garlic.
- It can be used in everything from pasta sauces to antipasto platters to salads.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 6 servings | |
| Calories 82 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1173mg | 49% |
| Potassium 230mg | 7% |
| Total Carbs 8.56g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.33g | 3% |
| Protein 0.93g | 1% |
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