Best Spicy Pickled Strawberries Recipes

SPICY PICKLED GARLIC

Spicy Pickled Garlic image

Here's a delicious condiment for the garlic lover on your list. You'll be pleasantly surprised how pickling mellows out the garlic, making it a tasty sandwich topper. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 30m

Yield 3 half-pints.

Number Of Ingredients 10

Ingredients

2 quarts water
3 cups peeled garlic cloves
12 coriander seeds
6 whole peppercorns
3 dried hot chiles, split
3 whole allspice
1 bay leaf, torn into three pieces
1-1/2 cups white wine vinegar or distilled white vinegar
1 tablespoon sugar
1-1/2 teaspoons canning salt

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.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

SPICED PICKLED STRAWBERRIES

Spiced Pickled Strawberries image

An intriguing recipe from The Complete Book of Pickling, by Jennifer MacKenzie as published in our local paper. Standing time not included in preparation time.

Provided by Molly53

Categories Strawberry

Time 1h

Yield 1 batch

Number Of Ingredients 7

Ingredients

12 cups strawberries, hulled
3 cups granulated sugar
1 teaspoon pickling salt or 1 teaspoon canning salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
2 cups cider vinegar

Steps:

Puncture strawberries with fork tines and cut any large ones in half.
Combine remaining ingredients together in a saucepan; bring to a boil, stirring until sugar and salt are dissolved.
Remove from heat and let cool slightly; pour over prepared berries.
Cover saucepan and let stand at a cool room temperature for at least six hours or overnight.
Prepare canner, jars and lids.
Re-heat berries, gently stirring occasionally until strawberries are heated through but still hold their shape.
Gently spoon strawberries and hot pickling liquid into hot jars, leaving 1/2 inch head space.
Remove air bubbles and adjust head space as necessary by adding hot pickling liquid.
Wipe rim and place hot lid on jar; screw band down until fingertip-tight.
Place jars in canner and return to a boil.
Process for ten minutes.
Turn off heat, remove canner lid and let jars stand in hot water for an additional five minutes.
Transfer jars to a towel-lined surface or a cooling rack and let stand undisturbed until completely cool (about 24 hours).
Check lids and refrigerate any jars that are not sealed.