Instructions: Serving Ideas : Toss this pickled garlic into spaghetti sauce, serve it in sandwiches, use as an antipasto or as a garnish for salads.

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.

Place 5 clean 250mL (1 cup) Mason jars in a boiling water canner; fill with water, bring to a boil. Boil SNAP lids 5 minutes to soften sealing compound. In a large stainless steel saucepan, combine vinegar, wine, pickling salt, sugar and oregano. Bring to a boil; boil gently 1 minute; remove from heat. Add peeled garlic cloves to hot vinegar mixture. Stir constantly 1 minute. Pack garlic and 1 dried whole chili pepper into a hot jar to within 2 cm (3/4-inch) of top rim. Add hot liquid to cover garlic to within 1 cm (1/2-inch) of top rim (head space). Using rubber spatula, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP lid 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 jars. Cool undisturbed 24 hours. Check jar 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.

Makes 5 cups

Note: At elevations higher than 305 m (1,000 ft) increase processing time.

Add 5 minutes at 306 to 915 m (1,000-3,000 ft); add 10 minutes at 916 to 1830 m (3,001-6,000 ft); add 15 minutes at elevations higher than 1831 m

(6,0001 ft). Warning:
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.

Yield: "5 cups"

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