Pickled Garlic With Chili And Herbs - cooking recipe

Ingredients

12 large head garlic (about 6 cups of peeled cloves)
4 cups white vinegar, 5% acidty
1 1/2 tablespoons pickling salt
3/4 cup sugar
1 tablespoon dried oregano or 3 tablespoons fresh oregano
fresh thyme
fresh rosemary, stem discarded
9 whole chili peppers (sliced down the middle leaving it joined at stem your choice from a mellow one like fresh Peperoncin)
1 tablespoon mustard seeds
1 tablespoon peppercorn

Preparation

Separate garlic bulbs into cloves. To soften and loosen skins, blanch garlic cloves in rapidly boiling water 30 seconds; immediately immerse in cold water, drain and peel cloves.
In a large stainless steel saucepan, combine vinegar, pickling salt, mustard seeds, peppercorns, sugar and oregano, rosemary, thyme.
Bring to a boil; boil gently 1 minute; remove from heat.
Add peeled garlic cloves and chili's to hot vinegar mixture. Stir constantly 1 minute.
Pack garlic and 1 whole chili pepper into a hot jar to within 3/4-inch of top rim. Add hot liquid to cover garlic to 1/2-inch of top rim (head space). Using rubber spatula, remove air bubbles. Wipe jar rim removing any stickiness. Center and place lids on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining garlic and liquid.
Cover canner; return water to a boil. Process -- boil filled jars -- 10 minutes. Remove lid and leave jars till bubbles subside about 5 minutes.
Remove jars. Cool undisturbed 24 hours in a draft free spot.
Check jars seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired.
Label and store in a cool, dark place.
It takes anywhere from 2-4 weeks to pickle garlic so that it has a good rich spicy taste.
Note: At elevations higher than (1,000 ft) increase processing time. Add 5 minutes at (1,000-3,000 ft); add 10 minutes at (3,001-6,000 ft); add 15 minutes at elevations higher than (6,0001 ft).
FYI: This recipe was specially formulated to allow home canners to preserve a low acid food -- garlic -- in a commonly available boiling water canner. Please do not deviate from the recipe ingredients; quantities, jar size and processing method and time. Any change could affect the safety of the end product.