SIMPLE PICKLED GARLIC
Posted by request. Recipe from www.recipegoldmine.com. Prep time does not include peeling cloves. Supposedly you can buy a 1/2 gallon jar of peeled cloves from Costco/Sam's Club for $7.
Provided by Roosie
Categories Low Protein
Time 15m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Peel cloves; if large, cut in half lengthwise.
- In a non-reactive saucepan, combine vinegar, sugar and salt.
- Bring to boiling and stir until sugar dissolves.
- Drop garlic into mixture and cook, uncovered, over high heat 1 minute, stirring occasionally.
- Remove from heat; let cool.
- Store in tightly covered jar in refrigerator for 3 months or longer.
- To make a crisper, slightly spicier garlic pickle, add 1/16 to 1/8 teaspoon alum and 1/2 teaspoon crushed red peppercorns.
PICKLED GARLIC
This pickled garlic is great for snacking on straight from the jar, or you can add it to salads or even cooked recipes. Many grocery stores now carry peeled garlic. If you live near a Korean market, that is a great place to buy peeled garlic, as they always have it and generally have a high turnover, so the garlic is very fresh. I put 1/4 teaspoon of Pickle Crisp in each jar, but Food.com doesn't know what that is, so it won't let me put it in the ingredients list. You can use it or leave it out; I like to use it because it keeps the garlic crunchy. Put it in the jar at the same time as you put the spices in. "Cooking Time" is processing time.
Provided by xtine
Categories < 30 Mins
Time 30m
Yield 4 pints
Number Of Ingredients 9
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.
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
This light snack is wonderful as a side at lunch and on salads. It is tangy from the lemon and vinegar but also slightly sweet.
Provided by superpig08
Time 5m
Yield Makes One bulb of pickled garlic
Number Of Ingredients 0
Steps:
- Break away the garlic cloves from the bulb and peel.
- Put the garlic cloves in a sterilised jar.
- Cover with the vinegar, and add the salt and pepper and lemon juice and stir.
- Put the jar in the fridge and leave to pickle for a fortnight.
LAURA'S PICKLED GARLIC
This recipe is great for garlic lovers. Also good for appetizers when served with crackers or bread.
Provided by Allrecipes Member
Categories Pickles
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
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