I have just made two jars of the pickled garlic. I have just taken them out of water bath and noticed some of the garlic have gone blue. Is there something I can do to prevent this?   I love trying your recipes. You have great ideas

Yes, I'm glad Julie asked my question. I'll try next time with "Distilled Water". I may have posted my first message on the Spinach dip. I'm not real savvy on Blogs.

Easy healthy garlic pickle. Peel fresh garlic and put in a jar, slightly trim the tops. Add concentrated lemon juice to cover the garlic cloves. Add a flat teaspoon of turmeric and a teaspoon of salt. Close the lid and shake the jar. Leave in the fridge for a couple of days then enjoy.

Very useful and practical

I have pickled garlic using balsamic vinegar and white vinegar.   At room temperature after screwing the lids down, I put them into  a dark closet.  After two years in that closet, they tasted great.

If I use pint jars instead of 1/2 pint jars how much longer do I need to process them in the hot water bath?

Can you use fresh picked from the garden garlic or should it be cured first? Thank you!

I have grown my own garlic and just harvested it. I have shaken the cloves in the mason jar vigorously and no luck in getting the skins off. I am thinking this method only works for garlic that is older & has been stored for a while.

The processing time it seems a little long, have you noticed that the garlic is soft at all? Or is it still firm?

Can you use pickling spices instead?

I pickled a jar of garlic and a week later it is still too hot/strong to eat. What did I do wrong and can it be fixed?
Thanks

I think these are an acquired taste because the more I eat, the better they taste. Next time, however, I will omit the cumin seed and add more red pepper flakes.

Just made this recipe for the first time and the garlic is still very strong after sitting in the fridge for about 6 weeks. Only the very outsides of the cloves are pickled. The inner part of the clove, which is most of it, is still raw. What did I do wrong?

Followed this recipe to the letter. Garlic turned out nasty and inedible. Waste of time and money.

We just made a batch of these turned out great once again, however did notice some air bubbles when handling the jars rising to top, we realeased all bubbles before processing and use 1/4 head space, and also liquid Is down, all jars sealed, are we safe

Hi Julie,

I'm not sure if this post will go directly to you or not.  But I have experienced some of the problems that others here have posted about.    That includes the garlic turning blue, and what some would call  the pickled garlic being "inedible".

The blue garlic question is easy.   I'm doing this from memory, so please forgive me if I make an error.  But,  blue garlic can occur just by heating garlic in a low PH  (high acid) environment.  For my case, the blue garlic only happen for cloves that I had cut and heated in the low PH brine.  

I used only pickling salt and I'm sure that I can find the many links on this subject if others are interested.  I was a bit fascinated that folks in China go to great lengths to properly age their garlic in order to get that blue color in their pickled garlic.

All of the posts that say that the pickled garlic was inedible,  causes me to believe that they were really just experiencing the raw garlic experience.   I've got a lot of experience eating raw garlic because it does have some medicinal value.  I used it to  help with sinus infections for several years.  It can be very harsh.  And a week after making the refrigerator version, the garlic was still raw and extremely harsh.  

Anyway, I'm committed to trying to work through these issues because I love some of the commercial options that can be hard to find on a regular basis.  

Oops, my apologies to the author (Monica).   I accidentally addressed my last post intended for Monica to Julie who had left a comment here.

To reiterate,

So Monica,  I'd like to better understand what some of the concerns from others that commented here might be as I try to get the recipe work for me.

So far, my only mild concern is that after a week in the refrigerator,  my garlic cloves were still very raw.   I think the proper combination of time and heat may be all that's required to make this work for everyone.  

I made the garlic pickle and did the hotbath. They came out beautifully!

Hi!
This is an interesting recipe, can I cut garlic into pcs and add some other dry spices as well in the powder form?

You folks know the diff between soft neck & hard neck  garlics right? The hard necks like red chesnock is very hot like most of them,etc.. they may never quiet down they're hot...soft neck  No hard stick in the head,is much milder...Shalom enjoy... G.

Instead of buying all the spices just purchase a jar of Pickling spices & use the equivalent of the spices, ie total the amt of the spices & use the total for the pickle spice.