You will need a pressure canner and lots of garlic to make this recipe. I recommend that you grow your own garlic or buy it at a farmer's market, but any garlic will work. Make this in small jars, as a few cloves go a long way in the flavor department. Half-pints are best, and don't go larger than a pint. Using anything larger than a pint could mess up the sealing process -- pressure canning recipes are designed for size and time, so changing the size of a jar can screw up the calculus. Stick to half-pints and pints.
Recipe by Hank Shaw on June 17, 2012
Prep time: PT20M
Cook time: PT60M
Total time: PT80M
Rating
5 stars (19 reviews)
Keywords
garlic
Ingredients
5 cups of peeled garlic cloves, (about 2 pounds of whole garlic)
1/2 cup extra-virgin olive oil
1 tablespoon kosher salt
1/2 cup sugar
1/3 cup sherry vinegar
Categories
Appetizer
Condiment
Cuisine
American
Steps
Turn your oven to 220°F. Place 5 half-pint jars on a baking tray in the oven. (Use clean, unused lids for this recipe.) This will sterilize everything. I always put an extra jar in because yields can be variable; large garlic cloves can change things, so it's best to be ready for extra.
In a large saute pan, heat the oil and cook the garlic cloves over medium heat. Sprinkle the salt over them. Cook, stirring often, until they begin to brown. This can take anywhere from 8 to 20 minutes, depending on the heat you're using and how moist the garlic cloves are. Once they are starting to brown, mix the sugar into the pan and continue to cook until it begins to caramelize, about 2-5 minutes.
Add the vinegar, turn up the heat to medium-high, and cook this down for a minute or two.
Remove the jars from the oven. Pack the garlic and the oil and juices into the jars. Leave 1 inch of headspace. Wipe the rims of the jars and seal.
Put your pressure canner on your most powerful burner. Use your finger to wipe a film of oil around the inner edge of the canner, as this will help create an airtight seal; read your canner's directions for more detail on this. Get your tap water as hot as it will go and pour enough water into the pressure canner to come up about 2 inches. Put the jars of garlic into the canner and follow its directions to seal the canner.
Turn the heat up to high under the pressure canner and allow it to vent for 7 minutes before setting the weight at the 10 PSI marker. Let the pressure build to 10 PSI before setting the timer. Process 10 minutes for half-pints, 20 minutes for pints. (If you are at altitude, you will need to go up to 15PSI. Follow the directions on your canner.)
Turn off the heat and allow the PSI to return to zero before taking the weight off the steam vent. Carefully open the canner, making sure you don't get scalded by the steam. Left out the jars and let them cool before storing them in the pantry.
Nutitrion
Serving Size: 1 serving
Calories: 119 kcal
Carbohydrates: 16 g
Protein: 2 g
Fat: 6 g
Saturated Fat: 1 g
Sodium: 355 mg
Sugar: 5 g
Reviews
John on 2025-01-27 (5 stars): Made this and it was very good but a little too sweet for my taste. Is the sugar paramount to the sucess or safe canning of the recipe?
Thanks, John
Megan Bloedow on 2024-12-28 (5 stars): This is the best thing I have preserved all year, hands down! I rarely ever leave reviews on recipes, but this is pure gold! Thank you!
Ben on 2024-12-22 (5 stars): I don't notice the vinegar at all. The sherry vinegar has a sweetness about it and the sugar counteracts any vinegar taste IMO. This is now my go to for making garlic bread. Bit of butter then spread the preserved garlic.
Debbie on 2023-12-03 (5 stars): I make this once a year. Thank you for not purging the recipe from your website. I have changed in up, but so slightly one wouldn’t know (a bit more oil, as I use the oil as much as I do the garlic). It’s finally in the canner… about 21 or 22 half pints (I lost track)
