Garlic And Chilli Pickle Recipes
SPICY PICKLED GARLIC
Here's a delicious condiment for the garlic lover on your list. You'll be pleasantly surprised how pickling mellows out the garlic, making it a tasty sandwich topper. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 30m
Yield 3 half-pints.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water to a boil. Add garlic and boil 1 minute. , Meanwhile, divide coriander, peppercorns, chiles, allspice and bay leaf among three hot half-pint jars. Drain garlic and pack into jars to within 1/2 in. of the top., In a small saucepan, combine vinegar, sugar and salt. Bring to a boil, stirring constantly. Carefully ladle hot liquid over garlic, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
GARLIC AND CHILLI PICKLE
If you've grown your own green garlic, harvest when green leaves are like spring onions, tender, and garlic pods are not very big. If you don't have green garlic, use fresh garlic and garlic chives. Time estimate doesn't include all the window sill-sitting. ;o) (Start relatively early in the day.) Sorry for the ambiguous directions, but I didn't author this recipe.
Provided by Sandi From CA
Categories Vegetable
Time 10m
Yield 1 jar of pickle
Number Of Ingredients 6
Steps:
- Peel and wash garlic cloves.
- Clean and wash garlic greens/chive.
- Destalk and wash green chillies.
- Place garlic, chillies and chives in the sun, on a towel for a few hours, to dry out the water completely. Any leftover water will make the pickle go 'off' very quickly.
- Place garlic, chillies and greens together in a food processor and let 'er rip. They should not be too fine and retain a rough texture.
- Add salt, oil and amchur powder. Mix well and spread out on a plate. Leave out on a sunny window sill for a few hours.
- Transfer to a clean glass jar. Tie a piece of cloth/old handkerchief on top, using a rubber band.
- Leave again on a sunny window sill, for a few hours more. Remove cloth and replace with a screw top lid.
- This pickle will last for more than one year.
Nutrition Facts : Calories 267.5, Fat 28.1, SaturatedFat 3.2, Sodium 9693, Carbohydrate 4.7, Fiber 0.8, Sugar 2.5, Protein 1
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