Pickled Garlic With Hot Pepper Food

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.

SPICY PICKLED GARLIC

Steps:

• Fill medium saucepan half full of water. Bring to boil on high heat. Add garlic cloves. Boil 3 minutes. Drain well and cool slightly. Transfer garlic to clean pint-size canning jar or other heat-safe glass container.
• Mix water, vinegar, sugar, salt, mustard seed and 1/2 teaspoon of the crushed red pepper in same saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to medium-low; simmer 5 minutes. Carefully pour hot liquid over garlic in canning jar. Cover jar with clean metal lid and screw on band. Cool slightly. Refrigerate at least 8 hours or overnight.
• Drain pickling liquid from jar. Add sriracha, thyme and remaining 1/4 teaspoon crushed red pepper. Shake well to mix. Store in tightly covered jar in refrigerator up to 1 month. Enjoy Spicy Pickled Garlic on its own or as part of a charcuterie tray, or use to add spicy garlic flavor to stir-fry, sautéed veggies, or other recipes where you'd use fresh garlic.

PICKLED HOT PEPPERS

Steps:

• Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
• Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
• Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

PICKLED HOT PEPPERS

Steps:

• Wash hot peppers; drain.
• Pack peppers into hot, sterilized pint jars, leaving 1/2" headspace.
• If desired, place 1 head fresh dill or 1 1/2 tsp. dill seed in each jar.
• In saucepan, combine water, vinegar, salt, sugar, garlic, and dried pepper. bring to boiling.
• Pour hot pickling liquid over peppers, leaving 1/2 inch headspace.
• Adjust lids. Process in boiling water bath (pints) 10 minutes.

PICKLED HOT PEPPERS

Steps:

• Combine vinegar, water, oil, salt and spices in a stainless steel pan (not aluminum).
• Bring to a boil, turn off heat, cover and and let flavors develop while you do the rest.
• Wash and dry peppers, Trim stems but leave some on.
• Put 2 cloves of garlic in each canning jar (sterilized etc).
• Alternate peppers and sliced onions.
• Pack tight with 1 inch headspace.
• Bring liquid back to a boil, and pour over peppers leaving one inch for air space.
• Top with lids, screw on bands, and process in waterbath canner for 10 minutes.

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.

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.