Sweet Garlic Pickles Food

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.

SWEET GARLIC PICKLES

Steps:

• Slice the pickles any way you want to and place in a large bowl.
• Add the spices, garlic and sugar.
• Make sure you stir it well.
• It may be a little difficult to stir at first, but make sure you stir the bottom good.
• Stir it once a day for three days.
• Pack the sterilized canning jars with as many pickles as you like.
• Fill the jars with the sweet, spicy liquid.
• Leave in the garlic cloves to make sure the pickles reach their full potential.
• Wipe the jars with a damp towel.
• Twist on the lid and they are ready to store.
• Note:.
• Serving the pickles chilled will keep them nice and crisp.
• These pickles make a nice gift.
• Try putting them in a basket with other garlic favorites like garlic mustard, garlic chips, garlic oil, etc.
• Enjoy!

EMERIL'S HOMEMADE SWEET AND SPICY PICKLES

Steps:

• Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
• Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
• Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
• Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.

PICKLED GARLIC

Steps:

• Trim garlic heads, leaving stem intact and peeling off all but one layer of papery skin. Set aside.
• Combine vinegar, sugar, peppercorns, cloves, peppers, bay leaf, and lemon rind in a medium saucepan. Bring to a boil over high heat; boil 2 minutes more. Add garlic; boil 4 minutes. Remove from heat; cover, and let sit overnight in refrigerator. Garlic may be canned, placed in a sterilized jar, or stored in the refrigerator in an airtight container up to 1 month.

ARMENIAN SWEET AND SOUR GARLIC PICKLES

Steps:

• Place the peeled garlic in a sterile glass jar and add the salt and sugar. Cover and shake to mix. Let stand on the counter for 1-2 hours shaking every now and then to get the garlic to start to break down and give off its liquid.
• Heat the pomegranate juice and the vinegar in a small saucepan to bring to a boil.
• Add the peppercorns, the sliced or torn chili peppers and the dill to the garlic and then top off with the pomegranate juice and vinegar mixture.
• Cover and shake well.
• Store refrigerated for at least 2 weeks before eating.

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.

BEST EVER SWEET PICKLES

Steps:

• In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. 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:

• 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.