Spiced pickled garlic, canned

[feather]

I said I was finally done canning...I guess never.

www.tasteofhome.com/recipes/spicy-pickled-garlic/

Some of the recipes for canned spiced pickled garlic have spices/herbs/peppers in them, some have dill (which I think will be really nice), and I've pickled them plain without spices.

Here is the ingredient list for 3 half pints.

2 quarts water
3 cups peeled garlic cloves
12 coriander seeds
6 whole peppercorns
3 dried hot chilies, split
3 whole allspice
1 bay leaf, torn into three pieces
1-1/2 cups white wine vinegar or distilled white vinegar
1 tablespoon sugar
1-1/2 teaspoons canning salt

Abbreviated directions. Boil the garlic for one minute, drain and pack in jars. Boil the brine, fill leaving 1/2 inch headspace. Water bath can for 10 minutes.

I found this recipe also listed on a safe canning group site.

The biggest part of the job is peeling the garlic cloves. I'm going to break up the heads and then boil the cloves for one minute, then put in ice water. This helps the peels come off easier.

[feather]

To start we broke up about 6 cups of garlic into cloves. In two batches we boiled the cloves for 1-2 minutes, then put them in cold water. After a few minutes drained the water and added cold again.
It took us about 30 minutes between two of us to peel the garlic! Yay, two people doing it takes a lot less time and now we both stink like garlic.

[feather]

I broke up another 4 cups of garlic.
Canned 3 spiced pickled garlic and 3 dill pickled garlic.
Put away in the freezer, 6 cups of ground (food processor) garlic with butter and oil. That should last a couple years for all kinds of things.