Garlicky Hot Chilli Pickles Food

SPICY GARLIC DILL PICKLES

Steps:

• Cut cucumbers into spears, rounds or other shape of your choice and place them into 2 1-quart wide mouth mason jars.
• Place crushed/smashed garlic cloves, dried chili peppers and peppercorns in the jars with the pickles.
• Add the salt to the jars (1 tablespoon in each jar) then the fresh dill on top.
• Combine the apple cider vinegar and water in a small bowl or measuring cup and pour to the top of each jar, just covering the top of the ingredients.
• Using a spoon, press all the ingredients down into the liquid making sure they're submerged.
• Cover tightly with the lids and place in the refrigerator for at least 3 days before eating (*see note).

HOMEMADE SPICY GARLIC DILL PICKLES RECIPE

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.

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.

MONDO'S HOT & SPICY PICKLES

Steps:

• Clean cucumbers in cold water.
• Place water, vinegar, sugar, salt in large pot.
• Place sprigs of dill (stems and all) and pickling spices in cheesecloth. Knot the cheesecloth and place in pot with the rest of ingredients.
• Bring to a boil to make a brine solution.
• Place a few peppercorns, few garlic cloves or chopped garlic, 1/8 teaspoons Alum, a couple dried whole chile peppers in each empty canning jar that is going to be used. If you desire hotter pickles, add optional 1 - 2 teaspoons crushed red pepper flakes to each jar.
• Then place pickles in jar and fill with brine solution.
• Wipe rims of jars with clean cloth, place lids and screw on bands fingertip-tight.
• Process for 8 minutes in water bath.
• Remove to cloth-protected counter and let rest undisturbed for 24 hours to cool.
• Pickles are ready to eat in about 2 weeks. Enjoy!

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 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).

PICKLED GARLIC WITH CHILI AND HERBS

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.

GREAT GRANDPA'S GARLIC PICKLES

Steps:

• Pour the jar of pickles and the liquid into a large bowl. Stir in the sugar, hot pepper sauce, garlic and red pepper. Return to the pickle jar and refrigerate for at least 1 day before serving to soak up the flavors.

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.

OLD-FASHIONED GARLIC DILL PICKLES

Steps:

• Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. 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 15 minutes. Remove jars and cool.