PICKLED GARLIC WITH CHILI AND HERBS
Spicy, fragrant garlic. I process in a water bath, because I give a gifts and makes storing easier. No need to process if jars are stored in the refrigerator for at least 1 month before using. Garlic will keep, chilled, for at least a year. When you think it's ready, take it out and test it. If it tasty enough go ahead and start using the pickled garlic in pastas, salads, salsas, dressings, as relish on sandwiches and a garnish for bloody Mary's or martinis. You can even pop them in your mouth and enjoy straight up!!
Provided by Rita1652
Categories Peppers
Time 50m
Yield 9 1/2 pint jars
Number Of Ingredients 10
Steps:
- Separate garlic bulbs into cloves. To soften and loosen skins, blanch garlic cloves in rapidly boiling water 30 seconds; immediately immerse in cold water, drain and peel cloves.
- In a large stainless steel saucepan, combine vinegar, pickling salt, mustard seeds, peppercorns, sugar and oregano, rosemary, thyme.
- Bring to a boil; boil gently 1 minute; remove from heat.
- Add peeled garlic cloves and chili's to hot vinegar mixture. Stir constantly 1 minute.
- Pack garlic and 1 whole chili pepper into a hot jar to within 3/4-inch of top rim. Add hot liquid to cover garlic to 1/2-inch of top rim (head space). Using rubber spatula, remove air bubbles. Wipe jar rim removing any stickiness. Center and place lids on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining garlic and liquid.
- Cover canner; return water to a boil. Process -- boil filled jars -- 10 minutes. Remove lid and leave jars till bubbles subside about 5 minutes.
- Remove jars. Cool undisturbed 24 hours in a draft free spot.
- Check jars seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired.
- Label and store in a cool, dark place.
- It takes anywhere from 2-4 weeks to pickle garlic so that it has a good rich spicy taste.
- Note: At elevations higher than (1,000 ft) increase processing time. Add 5 minutes at (1,000-3,000 ft); add 10 minutes at (3,001-6,000 ft); add 15 minutes at elevations higher than (6,0001 ft).
- FYI: This recipe was specially formulated to allow home canners to preserve a low acid food -- garlic -- in a commonly available boiling water canner. Please do not deviate from the recipe ingredients; quantities, jar size and processing method and time. Any change could affect the safety of the end product.
Nutrition Facts : Calories 117.6, Fat 0.5, SaturatedFat 0.1, Sodium 1173.3, Carbohydrate 24, Fiber 1.2, Sugar 19.6, Protein 1.4
QUICK PICKLED GARLIC WITH MEDITERRANEAN FLAVORS
Chop up some of these delicious, pickled cloves and add to salads, or to your roasts. They pack a lot of flavour. from Quick Pickles: Easy Recipes with Big Flavor by Chris Schlesinger, John Willoughby, and Dan George.
Provided by evelynathens
Categories < 15 Mins
Time 13m
Yield 1 cup
Number Of Ingredients 8
Steps:
- In a small nonreactive saucepan, combine the vinegar, sherry, salt, peppercorns, bay leaf, and chile, and bring to a boil over medium-high heat, stirring once or twice to dissolve the salt.
- Reduce the heat to medium, add the garlic, and simmer for 30 seconds or so.
- Remove from the heat and add the fresh herb.
- Allow to cool to room temperature, uncovered, and then pour into a jar with a nonreactive lid.
- Cover tightly and let stand at room temperature for at least a day before sampling one of the smaller cloves.
- The flavor will improve steadily over the first few days, as the liquid penetrates the garlic.
- This pickle will keep, covered and refrigerated, for 2 months or more.
PICKLED GARLIC
These pickled garlic cloves take a long time, but they're easy to make and are a real treat.
Provided by Brenda Kraneveldt
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P21DT1h
Yield 16
Number Of Ingredients 6
Steps:
- Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.
- In a large saucepan over medium high heat, place the distilled white vinegar and white sugar. Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from heat and discard spice bag.
- Place garlic and peppers in sterile containers to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving.
Nutrition Facts : Calories 57.6 calories, Carbohydrate 13.6 g, Fat 0.2 g, Fiber 0.5 g, Protein 1 g, Sodium 2.9 mg, Sugar 8.8 g
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.
SIMPLE PICKLED GARLIC
Posted by request. Recipe from www.recipegoldmine.com. Prep time does not include peeling cloves. Supposedly you can buy a 1/2 gallon jar of peeled cloves from Costco/Sam's Club for $7.
Provided by Roosie
Categories Low Protein
Time 15m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Peel cloves; if large, cut in half lengthwise.
- In a non-reactive saucepan, combine vinegar, sugar and salt.
- Bring to boiling and stir until sugar dissolves.
- Drop garlic into mixture and cook, uncovered, over high heat 1 minute, stirring occasionally.
- Remove from heat; let cool.
- Store in tightly covered jar in refrigerator for 3 months or longer.
- To make a crisper, slightly spicier garlic pickle, add 1/16 to 1/8 teaspoon alum and 1/2 teaspoon crushed red peppercorns.
PICKLED GARLIC
This pickled garlic is great for snacking on straight from the jar, or you can add it to salads or even cooked recipes. Many grocery stores now carry peeled garlic. If you live near a Korean market, that is a great place to buy peeled garlic, as they always have it and generally have a high turnover, so the garlic is very fresh. I put 1/4 teaspoon of Pickle Crisp in each jar, but Food.com doesn't know what that is, so it won't let me put it in the ingredients list. You can use it or leave it out; I like to use it because it keeps the garlic crunchy. Put it in the jar at the same time as you put the spices in. "Cooking Time" is processing time.
Provided by xtine
Categories < 30 Mins
Time 30m
Yield 4 pints
Number Of Ingredients 9
Steps:
- Fill a large bowl with ice and fill halfway with water. This is the ice bath you will use to stop the cooking after you blanch the garlic.
- Bring a very large pot of water to a full rolling boil. Place all the garlic in the boiling water and blanch for 1 minute. Do not wait for the water to return to a boil, begin timing the minute as soon as you place the garlic in the water.
- Drain the garlic and place it in the ice water bath. Let the garlic stay in the ice water until it is entirely cool.
- In a large nonreactive pot, combine the vinegar, pickling salt and sugar. Bring just to a boil over high heat, stirring to make sure all the salt and sugar are dissolved.
- Distribute the spices evenly between 4 pint jars: 1/2 teaspoon crushed red pepper flakes, 1/8 teaspoon celery seed, 1/4 teaspoon dried oregano, 3 peppercorns and one bay leaf in each jar. If you are using Pickle Crisp, now is the time to add it. Add 1/4 teaspoon to each jar.
- Distribute the garlic evenly between the 4 jars, leaving 1" headspace.
- Ladle the boiling vinegar mixture into the filled jars, leaving 1/2" headspace.
- Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any brine which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
- Process in a boiling water bath for 15 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 15 minutes, or you can just put it in the fridge and use it within 3 months.
- Let the garlic sit for at least a month before using, so the flavors can develop. The longer it sits, the better it gets.
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- Wash the jars and lids in hot soapy water, rinsing well. Then place the jars (no rubber or plastic parts) in a pre-heated oven for ten minutes at 160ºC/325ºF to completely dry them.
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