PICKLED GARLIC
This recipe is not suitable for shelf-stable canning. If you make this recipe, you MUST store it in the refrigerator. Even if you seal the jars with a water bath. Refrigerate!
Provided by Meggan Hill
Categories Pantry
Time 45m
Number Of Ingredients 5
Steps:
- Combine canning salt and vinegar in a large saucepan. Bring to boil; reduce heat and simmer 10 minutes (180 degrees).
- Meanwhile, pack garlic into 4 sterilized pint jars (about 8 ounces per jar) leaving 1/2-inch of headspace. Add 1/4 teaspoon red pepper flakes and 1 head of dill to each jar. (If using fresh dill, add 1/2 cup to each jar.)
- Using a ladle, divide hot pickling liquid between the 4 jars, leaving 1/2-inch of headspace. Remove air bubbles, clean jar rims, center lids on jars, and adjust band to fingertip-tight.
- Chill in the refrigerator until pickled as desired (I recommend at least 3 weeks in the refrigerator). Store in refrigerator for up to 4 months (see notes) or seal jars following the instructions below (the pickled garlic must still be refrigerated; it will not be shelf-stable).
Nutrition Facts : Calories 52 kcal, ServingSize 0.25 cup, Carbohydrate 10 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 1 g, Sugar 1 g
LAURA'S PICKLED GARLIC
This recipe is great for garlic lovers. Also good for appetizers when served with crackers or bread.
Provided by Laura
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Trim the tops from the heads of garlic. Peel off all but one layer of the outer skin. Set aside.
- In a saucepan, combine the vinegar, sugar, peppercorns, cloves, bay leaf, chile peppers and lemon zest. Bring to a boil and cook for 2 minutes. Add the garlic, and continue to boil for another 4 minutes. Remove from the heat and let stand overnight at room temperature.
- Transfer to a clean jar. Strain the brine into the jar with the garlic so that the heads are completely covered. Discard the solids. Cover and store in the refrigerator until using. It will keep for 6 to 8 weeks. To keep longer, store in sterile jars and process in a hot water bath for at least 10 minutes to seal the jars.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 27.8 g, Fat 0.3 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 28.6 mg, Sugar 9 g
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
PICKLED GARLIC
Make sure you use a young garlic for this pickle, best served with cured meat and cheese. Don't worry if the garlic changes colour, it's still perfectly edible
Provided by Esther Clark
Categories Side dish
Time 35m
Yield Makes 2 x 500ml jars
Number Of Ingredients 7
Steps:
- Divide the garlic and bay between two 500ml jars. Pour the vinegar, sugar, salt, chilli flakes and coriander into a pan with 200ml water. Bring to a simmer and stir until the sugar has dissolved. Pour the liquid between the two jars and seal. Leave for a minimum of a week and up to three months in a dark, cool place. Serve with cured meats and cheese.
Nutrition Facts : Calories 5 calories, Carbohydrate 1 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.2 grams fiber, Protein 0.3 grams protein, Sodium 0.04 milligram of sodium
PICKLED RED ONIONS
Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.
Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
PICKLED GARLIC
Make and share this Pickled Garlic recipe from Food.com.
Provided by Pie Queen
Categories < 15 Mins
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Peel and cut garlic cloves in half.
- Heat the vinegar to until boiling.
- Add the garlic, salt and herbs and boil for 5minutes. Keep a lid on the pan to prevent too much evaporation.
- Allow to cool. Store in a container, top with some additional vinegar if necessary to cover the garlic cloves.
- Store in fridge for 2 weeks before eating.
Nutrition Facts : Calories 178.8, Fat 0.6, SaturatedFat 0.1, Sodium 2345.9, Carbohydrate 39.7, Fiber 2.5, Sugar 1.2, Protein 7.6
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.
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