Yield: ~4 half pints (1 quart)
- 1 1/2 lbs garlic
- 3 cups distilled white vinegar
- 1 1/3 cups granulated sugar
- 1 tsp-1 TBS kosher salt (depends on how much salt you like!)
- 4 Arbol chiles, fresh or dried
- 4 sprigs fresh oregano (or 1 teaspoon dried oregano)
> Always prepare canning jars first, and keep hot until ready to use, and prepare lids according to the manufacturer's instructions.
1. Peel garlic cloves.
2. Combine vinegar, sugar and salt and bring to a boil over medium heat, stirring until the sugar dissolves. Bring to a boil, stirring, until sugar dissolves, then turn to lowest temp to keep warm.
3. Add garlic and hot peppers, bring back to a boil and boil 5 more minutes.
4. Put an Arbol chile pepper and a sprig of oregano (or 1/4 teaspoon dried oregano) into each hot jar, and add the cloves of garlic to within 1" of the top of the jar.
5. Fill with jars with brine mixture, covering garlic by ½ inch with liquid, leaving 1/2 inch of headspace between the top of the liquid and the lid of the top of the jar.
6. Pop any trapped air bubbles using a chopstick or plastic knife.
7. Wipe the rims spotlessly clean with a paper towel.
8. Center lids on the jars and screw on jar bands until fingertip-tight and process for 10 minutes.
9. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes.
10. Remove jars from canner, placing on a towel on counter, and let sit undisturbed for 24 hours.
11. Check seals, and if sealed, store in a cool, dark place for up to 1 year. If seal failed, store in the refrigerator and consume within one month.
12. Let the pickled garlic rest for 2 weeks before opening.