Garlicky Hot Chilli Pickles Recipes

PICKLED GARLIC WITH HOT PEPPER

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.

GARLICKY RED CHILI HOT SAUCE

Steps:

• Wearing rubber or latex gloves, roughly chop the chilies. Combine all ingredients in a small pot over medium-high heat. Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. Do not inhale vapors; they will sting.
• Transfer mixture to a blender and purée. Pour into a medium jar and allow to cool uncovered. Cover tightly and refrigerate for three days. Keep stored in refrigerator; sauce will last for several weeks or months.

GARLIC AND CHILLI PICKLE

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.

PICKLED GARLIC

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.

GARLICKY HOT CHILLI PICKLES

Steps:

• Pack the cukes standing upright into a 1 quart mason jar.
• Tuck the chiles and garlic in all around.
• In small saucepan, bring water, vinegar, salt and pickling spice to boil.
• Slowly pour hot liquid into jar, close lid and cool down on counter,then refrigerate 48 hours (will last in refrig 2 weeks).