Best Preserved Pickled Garlic Recipes
PICKLED GARLIC
This recipe is not suitable for shelf-stable canning. If you make this recipe, you MUST store it in the refrigerator. Even if you seal the jars with a water bath. Refrigerate!
Provided by Meggan Hill
Categories Pantry
Time 45m
Number Of Ingredients 5
Steps:
- Combine canning salt and vinegar in a large saucepan. Bring to boil; reduce heat and simmer 10 minutes (180 degrees).
- Meanwhile, pack garlic into 4 sterilized pint jars (about 8 ounces per jar) leaving 1/2-inch of headspace. Add 1/4 teaspoon red pepper flakes and 1 head of dill to each jar. (If using fresh dill, add 1/2 cup to each jar.)
- Using a ladle, divide hot pickling liquid between the 4 jars, leaving 1/2-inch of headspace. Remove air bubbles, clean jar rims, center lids on jars, and adjust band to fingertip-tight.
- Chill in the refrigerator until pickled as desired (I recommend at least 3 weeks in the refrigerator). Store in refrigerator for up to 4 months (see notes) or seal jars following the instructions below (the pickled garlic must still be refrigerated; it will not be shelf-stable).
Nutrition Facts : Calories 52 kcal, ServingSize 0.25 cup, Carbohydrate 10 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 1 g, Sugar 1 g
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
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
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
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