HOMEMADE SPICY GARLIC DILL PICKLES RECIPE
A healthy dose of fresh, peeled garlic cloves, homemade pickling spice, and chili peppers give these homemade pickles a seriously delicious spicy kick.
Provided by Heidi
Categories Snack
Time 40m
Number Of Ingredients 16
Steps:
- Add all of the ingredients to a small bowl and stir to mix.
- Prepare your jars and lids for canning. I run my jars through the dishwasher to sterilize and remove them while still warm. Add the lids to a small pot of simmering boiled water to pull from for the canning process.
- In a large stock pot to avoid contaminationbring the vinegars, water and salt to a simmer.
- To each sterilized jar add: 2-3 tablespoons of pickling spice, 2-3 fronds and stalks of dried dill weed, 2-3 Thai red peppers depending on your preference and 4-5 whole garlic cloves to each jar. Pack the whole or sliced cucumbers into the jars so they are tight but aren't damaged in the process. The cucumbers should sit below the neck of the jar. Trim the cucumbers if they're poking up too high.
- Pour the brine into the jars leaving 1/2 inch headspace, just covering the cucumbers.
- Wipe the rims of the jars and use tongs to place the lids and rings (that have been sterilized in simmering water) on top of the jars. To avoid contamination, do not touch the lids where they sit on the jars with your fingers.
- Process in a canner water bath of boiling water for 10 minutes. Remove the jars from the pot and allow them to cool on a dishtowel on the counter. As the jars cool you will hear them pop as they seal. Sealed jars should feel solid when tapped and be concave in shape.
- Store in a dry cool place. Pickles will be ready to try in about 7-10 days but get even better over time. They can be stored for up to 1 year.
Nutrition Facts : Calories 114 kcal, Carbohydrate 14 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 7006 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
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
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
PICKLED GARLIC WITH HOT PEPPER
I have made these garlic pickles for the last 8 years and friends love them. The original recipe was in "Company's Coming" but I have made a few changes to suit my taste. It is a good recipe.
Provided by Bergy
Categories Canadian
Time 1h15m
Yield 4-5 Half pint jars
Number Of Ingredients 5
Steps:
- Combine vinegar & sugar over medium heat, stirring until the sugar dissolves, bring to a boil and boil 5 minutes Add Garlic and hot peppers,also add sweet red pepper if using.
- Bring to a boil and boil 5 minutes.
- Put a hot pepper into each sterilized jar, add the cloves of garlic to within 1" of the top of the jar (add the sweet red pepper if using) Fill with boiling sugar/vinegar mixture to within 1/4" of the top of the jar.
- Release air bubbles, ensure the rim is clean and seal the jars.
- Let the pickled garlic rest for 2 weeks and believe me you will enjoy.
Nutrition Facts : Calories 593.5, Fat 1.1, SaturatedFat 0.2, Sodium 46.7, Carbohydrate 132.3, Fiber 5, Sugar 73.3, Protein 12.2
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