Pickled garlic from Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling by Sherri Brooks Vinton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on August 24, 2025

    I used this very simple brine to can 2 x 125 mL jars of garlic. The big test is always the 1st taste but other than the time needed to peel garlic fresh from the garden, this was ready for the canner pretty quickly.

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