Hawaiian Pickled Garlic Recipes

SPICY PICKLED GARLIC

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.

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.

PICKLED GARLIC

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.

HAWAIIAN GARLIC BUTTER PRAWNS WITH GRILLED PINEAPPLE AND PICKLED SERRANOS

Steps:

• Bring the chicken broth and coconut milk to a boil in a medium saucepan. Add the rice, then cover, reduce the heat and cook for 20 to 30 minutes. Add salt and pepper to taste. Set aside.
• Slice the pineapples 1/2- to 3/4-inch thick and grill for 5 to 7 minutes per side. Let cool, then cut away and discard the rind and core. Cut into large pieces and set aside.
• Combine the vinegar, sugar and 1/4 cup salt in a bowl. Thinly slice the serranos and add to the pickling liquid. Let sit at room temperature for 20 to 40 minutes. Drain.
• Add the garlic and butter to a large skillet over medium heat; cook until the butter is melted and the garlic has browned. Stir in the juice of 3 of the lemons and the cilantro and parsley. Add the prawns and cook just halfway through. Remove the prawns from the garlic butter, thread onto skewers and grill until fully cooked. Meanwhile, continue to cook the garlic butter sauce for another few minutes and then strain.
• Toss the arugula with the juice of the remaining 2 lemons and some salt.
• To serve: Plate a small portion of arugula, add 1/4 cup or less of coconut rice, and top with 3 prawns. Spoon over 2 tablespoons of the garlic butter sauce, then add a few pieces of grilled pineapple and pickled serrano.

SOY PICKLED GARLIC

Steps:

• Place the garlic cloves into a clean, sterilised jar of about 2 cup (500ml) capacity.
• Combine vinegar, soy, and sugar in a saucepan.
• Bring to the boil.
• Reduce heat and allow to simmer until mixture is slightly reduced.
• Pour the hot liquid over the garlic.
• Allow to cool slightly before sealing.