Preserved Pickled Garlic Food

PICKLED GARLIC SCAPES

Steps:

• Trim the garlic scapes by cutting off any dried ends then chop into lengths to fit into the mason jars you're using.
• Arrange scapes in the jars leaving about 1/4" headspace at the top and add peppercorns and mustard seeds.
• Combine apple cider vinegar, water, salt and sugar in a medium sauce pot. Bring to a boil and stir until salt and sugar dissolve.
• Pour the brine into the jars making sure the garlic scapes are completely covered with the liquid. Loosely fit the lids onto the jars and leave out on the counter until room temperature.
• Once cooled, tighten lids and place in the refrigerator to pickle for at least 2 weeks before using.

PRESERVED PICKLED GARLIC

Steps:

• Bring vinegar, water and spices to a boil.
• Add garlic and bring back to a boil.
• Pour into clean, sterilized jars.
• Seal tight and store in cool place.
• Keep sealed for 3 weeks before using to get best flavor.
• * Separating garlic into cloves and soaking them for 2 or 3 hours (or overnight) makes the outer skin easier to remove.

PICKLED GARLIC

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.

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.