Yes, I still have a ton of Garlic.
I’ve been making garlic powder almost every day, but as I only have one small screen for the dehydrator, I are making it one tray at a time, that is 1 cup of peel cloves sliced thin. And it makes 1/2 cup of powdered garlic. I minced a quart and poured vinegar over it and am storing it in the fridge for making Blueberry Garlic Jelly. I still need to makes a bunch of 1/4 cup bags of minced garlic to freeze for out other goodies. And today I made a batch of pickled garlic! Russian Red Garlic has a tendency to turn blue when pickled, even when it is put in with the dills and pickled vegetables. This upsets some customers, who worry blue garlic is “bad”,
The blue or green color that some garlic turns is caused by an enzymatic reaction and is perfectly harmless. Natural sulfur containing compounds in onion and garlic breakdown quickly when exposed to oxygen to give us the typical pungent flavors we associate with these foods. These react in an acid environment with natural amino acids to form the harmless colors. Russian Red has stronger flavor and smell than regular garlics and this is the reason why it changes. I am trying an experiment before I make more to see if I can get less vibrantly colored garlic.
Recipe: Makes 6 1/2 Pints
- 6 cups peeled garlic
- 3 cups white vinegar
- 1 cup red wine
- 2 Tbsp Sugar
- 6 dried chili peppers
- 1 Tbsp Oregano
- 6 1/8 tsp pickling salt
- Thoroughly wash 6 1.2 pint jars. Put them in the canning kettle and bring to a boil. Place the 2 part lids in a separate pit and boil for 5 minutes to soften the compound (or follow the manufacturers directions).
- Peel the garlic cloves.
- In a large pot, place the vinegar, wine, sugar and oregano. Bring to a boil. Boil gently or 1 minute. Remove from heat and add the peeled garlic all at once. Stir for 1 minute.
- Remove jars from the canning kettle.
- Add 1 Chili pepper to each jar. Because my chili peppers are from my garden, they are a little drier. I added a scant 1/4 tsp of the pepper “bits” to each jar. Then I added 1/8 teaspoon salt. Pack each jar with garlic to 1/2 inch from the top of the jar.
- Pour the vinegar over the garlic to 1/4 of an inch from the to the top of the jar.
- Using a clean paper towel wipe the rims of the jars, add the lids and tighten the rings.
- Place the jars in the canner.
- Put the jars in the canner and ensure they are covered by at least 1 inch of water. Bring the water to a boil and process the jars for 10 minutes.
- Remove from pot and let sit for at least 24 hours before being disturbed then check for seal. Store in a cool dark place.
I assume I will need to wait at least a week before opening a jar and trying them. I will let you know what they taste like and if they turn blue!