PICKLED GARLIC
These pickled garlic cloves take a long time, but they're easy to make and are a real treat.
Provided by Brenda Kraneveldt
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P21DT1h
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 57.6 calories, Carbohydrate 13.6 g, Fat 0.2 g, Fiber 0.5 g, Protein 1 g, Sodium 2.9 mg, Sugar 8.8 g
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.
PICKLED GARLIC
Make sure you use a young garlic for this pickle, best served with cured meat and cheese. Don't worry if the garlic changes colour, it's still perfectly edible
Provided by Esther Clark
Categories Side dish
Time 35m
Yield Makes 2 x 500ml jars
Number Of Ingredients 7
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.
Nutrition Facts : Calories 5 calories, Carbohydrate 1 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.2 grams fiber, Protein 0.3 grams protein, Sodium 0.04 milligram of sodium
PRESERVED PICKLED GARLIC
This is my dad's recipe. They can be eaten right out of the jar, but they also work well in many recipes.
Provided by mandagirl
Categories Vegetable
Time 45m
Yield 6 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 157.9, Fat 0.6, SaturatedFat 0.1, Sodium 406.8, Carbohydrate 32.8, Fiber 2, Sugar 3.3, Protein 5.9
PRESERVED GARLIC
The delicate, herbaceous quality of preserved garlic adds a bit of bite where raw garlic would be too harsh and overwhelm more subtle flavors, such as the lobster mushroom recipe on page 119\. Make sure you use a peeler to zest the lemon. Using a grater or Microplane would release too many oils and create too strong a flavor. As a bonus, use the oil in vinaigrettes or drizzle on grilled fish.
Yield makes 12 to 15 cloves
Number Of Ingredients 4
Steps:
- Using a vegetable peeler, remove half of the lemon peel, about 3 or 4 large long strips in all. Place in a saucepan with the garlic cloves, thyme, and oil. Place over low heat and keep at a bare simmer until the garlic is tender when pierced with the tip of a knife, 20 to 25 minutes. Pour into a glass jar with a lid. The garlic can be used immediately or will keep, refrigerated, for up to 2 weeks.
More about "preserved garlic recipes"
HOW TO PRESERVE GARLIC - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.3/5 (42)Total Time 15 minsCategory CondimentCalories 50 per serving
- Break apart your heads of garlic and peel the cloves. Place the peeled cloves of garlic in a large mixing bowl and fill with water. Use your fingertips to scrub any dirt off of the cloves. Once the cloves are cleaned, transfer them to a large strainer and rinse well.
- Depending on when your garlic was harvested, you might have very few brown spots on the cloves. My garlic was harvested late this year, so the ends were quite brown with some spots on the cloves as well. Use a small paring knife to trim the spots and then transfer the cleaned and trimmed cloves back to the strainer. Rinse again.
- Bring the vinegar to a boil in a large pot. For several hundred cloves of garlic, I used about 8 cups of vinegar. Place the clean garlic cloves into small jars. (I prefer to use small vs large jars to avoid contaminating a huge amount if the jar is open for too long in the refrigerator.) I filled 10 half pint jars with garlic. Once the vinegar has boiled, pour it over the garlic and screw the lids on tight.
- Let the jars come to room temperature on the counter overnight and then store in the refrigerator. This will keep in the refrigerator for up to a year. Enjoy!
HOW TO PRESERVE GARLIC - PRESERVED GARLIC RECIPE | HANK …
From honest-food.net
5/5 (12)Total Time 1 hr 20 minsCategory Appetizer, CondimentCalories 119 per serving
- Turn your oven to 220°F. Place 5 half-pint jars on a baking tray in the oven. (Use clean, unused lids for this recipe.) This will sterilize everything. I always put an extra jar in because yields can be variable; large garlic cloves can change things, so it's best to be ready for extra.
- In a large saute pan, heat the oil and cook the garlic cloves over medium heat. Sprinkle the salt over them. Cook, stirring often, until they begin to brown. This can take anywhere from 8 to 20 minutes, depending on the heat you're using and how moist the garlic cloves are. Once they are starting to brown, mix the sugar into the pan and continue to cook until it begins to caramelize, about 2-5 minutes.
- Remove the jars from the oven. Pack the garlic and the oil and juices into the jars. Leave 1 inch of headspace. Wipe the rims of the jars and seal.
GARLIC CONFIT - FRENCH STYLE PRESERVED GARLIC IN OIL - LARDER …
From larderlove.com
Ratings 33Calories 56 per servingCategory Preserves
9 WAYS TO PRESERVE GARLIC - THE ORGANIC GOAT LADY
From theorganicgoatlady.com
Estimated Reading Time 4 mins
HOW TO MAKE PICKLED GARLIC - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
HOW TO PRESERVE GARLIC IN OIL - AND OTHER WAYS TO …
From countrylivinginacariboovalley.com
5 EASY WAYS TO PRESERVE GARLIC - TIPS BULLETIN
From tipsbulletin.com
PRESERVING GARLIC CLOVES FROM THE GARDEN - SIMPLE …
From simplelivingcountrygal.com
HOW TO PRESERVE FRESH GARLIC: 8 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
Views 51K
PRESERVING GARLIC: HOW TO USE THE BASIC METHODS
From vegkitchen.com
Reviews 99Estimated Reading Time 5 mins
PICKLED GARLIC CANNING RECIPE - GROW A GOOD LIFE
From growagoodlife.com
HOW TO PRESERVE GARLIC (EASY TIPS FOR PRESERVING GARLIC)
From stockingmypantry.com
PRESERVED CLOVES OF GARLIC RECIPE | EAT SMARTER USA
From eatsmarter.com
HOW TO PRESERVE GARLIC: A FAST, EASY METHOD! - THREE ACRE FARM
From threeacrefarm.net
PICKLED GARLIC RECIPE: 5 WAYS TO USE PICKLED GARLIC
From masterclass.com
You'll also love