Categories: pickles-relish
Ingredients
- 6 oz. distilled white vinegar
- 6 oz. water
- 2 tsp. pickling salt
- 1/8 tsp. Old Bay Seasoning
- 6 large bulbs of garlic separated, blanched and skinned
- Rind of 1 lemon, peeled in one continuous spiral
- 1 dill head or 1/2 tsp. dill seeds
- 1 small red chile pepper, whole
Directions
- Combine the vinegar, water, salt and Old Bay seasoning and bring to a boil in a non-active pan. (Stainless steel and enamel pans will not react to the salt and vinegar in the mix.) Add the garlic and let it steep 10 minutes over very low heat.
- Line a clean 1 pint jar with the lemon rind and the dill and pepper. Ladle in the garlic and enough liquid to cover it. Cap and seal. Cool at room temperature, then store in the refrigerator for up to a month.
- Wait 3-4 days before using to allow the flavors to blend.
-
This recipe can be used to pickle green beans, Brussels sprouts, tomatoes, peppers, beets and cucumbers.