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      Title: Spicy Pickled Garlic
 Categories: Vegetables, Chilies, Herbs, Preserving
      Yield: 3 half-pints

      2 qt Water
      3 c  Garlic cloves; peeled
     12    Coriander seeds
      6    Whole peppercorns
      3    Dried hot chilies; split
      3    Whole allspice
      1    Bay leaf; torn in three
           - pieces
  1 1/2 c  White vinegar
      1 tb Sugar
  1 1/2 ts Canning salt

  In a large saucepan, bring water to a boil. Add garlic
  and boil 1 minute.

  Meanwhile, divide coriander, peppercorns, chiles,
  allspice and bay leaf among three hot half-pint jars.
  Drain garlic and pack into jars to within 1/2" of the
  top.

  In a small saucepan, combine vinegar, sugar and salt.
  Bring to a boil, stirring constantly. Carefully ladle
  hot liquid over garlic, leaving 1/2" headspace. Remove
  air bubbles and adjust headspace, if necessary, by
  adding hot mixture. Wipe rims. Center lids on jars;
  screw on bands until fingertip tight.

  Place jars into canner with simmering water, ensuring
  that they are completely covered with water. Bring to a
  boil; process for 10 minutes. Remove jars and cool.

  Taste of Home Test Kitchen, Milwaukee, Wisconsin

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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