"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Click Here to Login
Thread Tools Display Modes
Old 12-17-2019, 11:56 PM   #1
Assistant Cook
Join Date: Feb 2008
Posts: 19
Pickled garlic woes

I'm having a very frustrating time pickling garlic. I've read a lot of recipes and think the one I'm using is pretty solid. I have two problems though: one is that the garlic gloves turn black on the cut ends (where they were joined to the stalk -- I cut those ends off when peeling the garlic); and the second problem is that the garlic is soft -- really soft -- or hard and 'raw.' I use fresh garlic and boil the cloves in the pickling solution for varying amounts of time -- 1 to 15 minutes -- and just can't seem to get it right. I age the jars in the refrigerator for at least 3 months.

DoreenBrown is offline   Reply With Quote

garlic, pickled

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 04:29 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.