After all this talk about pickled garlic using the brine I've been working on. I thought it was time I did some garlic. But wanted some sausage too. So I made a batch that is layered with lil smokies and whole peeled cloves of garlic. The brine is spicy. So have a vent running or a window open when heating it to boiling.
The ingredients:
1 quart cider vinegar
3/4 cup Franks hot sauce
2 tsp dried minced onions
2 tbs red pepper flakes
2 tbs cayenne pepper
1 tbs white pepper. Or black. I was out of the latter.
2 tsp franks dried spice
2 tsp powdered garlic
2 tbs sea salt
Heat to boiling. Again, watch the fumes! This will do 2 quarts.
Layer the garlic and smokies.
Then add the boiling brine and seal. I vacuum packed the jars so they should be ready in a month.
The ingredients:
1 quart cider vinegar
3/4 cup Franks hot sauce
2 tsp dried minced onions
2 tbs red pepper flakes
2 tbs cayenne pepper
1 tbs white pepper. Or black. I was out of the latter.
2 tsp franks dried spice
2 tsp powdered garlic
2 tbs sea salt
Heat to boiling. Again, watch the fumes! This will do 2 quarts.
Layer the garlic and smokies.
Then add the boiling brine and seal. I vacuum packed the jars so they should be ready in a month.
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