Pickled Garlic

Pickled Garlic

Persian Sugar-Pickled Garlic

PICKLED GARLIC

CHINESE PICKLED GARLIC

PICKLED GARLIC

Pickled Garlic





Pickled Garlic



Makes 1 pint



" These pickled garlic cloves take a long time, but they're easy to

make and are a real treat. "



1/2 pound garlic, peeled

1 large red bell pepper, chopped

2 cups distilled white vinegar

2/3 cup white sugar

1/2 teaspoon ground dry mustard

1/2 teaspoon celery seed



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.



Makes 16 servings

Source: http://appetizerrecipe.com/az/PickldGrlic.asp









Pickled Garlic



Recipe By :Katie



peeled garlic cloves

2 parts white or white wine vinegar (Must be 5% if

you're going to can the garlic)

1 part water

jalapeno peppers- 1 per pint jar -- optional

peppercorns- 1/3 tsp. or so per jar -- optional



Either slice the jalapeno peppers, or cut 3 lengthwise slits in each.

Place garlic cloves, peppers and peppercorns in a hot jar. Pour hot

pickling solution over, cap, and store in refrigerator at LEAST a week

before eating. If you like them less crispy, heat the garlic cloves in

the solution for a minute or two.

To can: Place garlic in clean, hot pint jars. Layer with peppers, or

if using whole peppers, place one in each jar. Fill with hot pickling

solution, leaving 1/2" headspace. Seal and process in a boiling water

bath for 10 minutes at elevations of 0-1000 ft., 15 minutes at

1001-6000 ft., and 20 minutes above 6000 ft. Let them set for at LEAST

a week before eating.





NOTES : This is how we like our garlic. You can add salt, or leave out

the peppers and peppercorns, or use hotter peppers. Sometime I throw

in a little dill weed or a sprig of fresh basil. Last year I layered

the garlic with sliced red and green jalapenos and it made great

Christmas gifts. If the garlic is to be canned, the main thing to

remember is that the pickling solution should be at least half 5%

strength vinegar and you'll have a safe product.



Source:
http://www.recipecircus.com/recipes/...ed_Garlic.html









Persian Sugar-Pickled Garlic



from Garlic, by Janet Hazen

and the Garlic Press



4 Heads garlic, cloves separated, unpeeled

2 cups red wine vinegar

2 cups water

1 cup sugar

6 whole cloves (not garlic-the spice!)

2 tablespoons black peppercorns

Makes about 2-1/2 cups



Place all the ingredients in a large heavy-bottomed saucepan. Bring

to a boil over high heat and cook for 10 minutes, stirring from time

to time. Reduce the heat to moderate and cook 5 minutes. Remove from

the heat and cool to room temperature.

Transfer to a clean glass or ceramic jar large enough to accommodate

the garlic and liquid. Tightly seal and refrigerate for at least 1

month before serving. The garlic improves with age for as long as 15

Years.



Source: http://www.albany.net/~gwoods/garlic...ed_Garlic.html











PICKLED GARLIC



1 lb. garlic

1 cup white vinegar

1 cup wine/dry vermouth

1 fresh chopped chile or 1 tsp. dried, crushed red pepper

1 sprig fresh thyme or 1 tsp. dried

1 sprig fresh rosemary or 1 tsp. dried

1 bay leaf

1/2 tsp. peppercorns

2 Tbsp sugar

1 tsp. salt



Break garlic apart, place cloves in 2-qt saucepan. Cover with boiling

water. Stir once. Drain immediately and cover with cold water. Drain

and skin. Return to saucepan. Add rest of ingredients. Boil 5

minutes. Cover and let stand 24 hours. Boil 5 minutes. Transfer to

hot sterilized jars. Cover and cool to room temperature. Refrigerate

up to 3 months. Allow 2-3 weeks before eating.



Source: http://www.recipecottage.com/preserv...-garlic08.html













PICKLED GARLIC



1 cup peeled garlic cloves

2 fresh or dried bay leaves

1 tsp. peppercorns

1 tsp. allspice berries

2-3 juniper berries

1/2 - 3/4 cup red wine vinegar



Put garlic cloves into dry sterilized jar with lid. Add ingredients.

Cover with lid. Refrigerate. Keeps 4 months. Yield = 1/2 pint.



Source: http://www.recipecottage.com/preserv...-garlic08.html









CHINESE PICKLED GARLIC



3/4 - 1 lb. fresh garlic

1 cup white rice vinegar/rice wine vinegar

1 tsp. salt

2 Tbsp sugar



Separate garlic into cloves, scald and peel. Place vinegar, salt

and sugar in 2-qt saucepan. Stir to dissolve and bring quickly to

a boil. Add garlic cloves and return to boil, stirring. Pack at

once into hot, sterilized 1 pint jar. Cover almost to overflow

with brine. Cover, cool, label and refrigerate at least one month

before using. Keeps for months.



Source: http://www.recipecottage.com/preserv...-garlic08.html









PICKLED GARLIC



Categories: Condiments, Wine

Yield: 6 jars



2 lb Large garlic heads

1/3 lb Fresh ginger; peeled and

Thinly sliced

1 cup Coarse salt

7 Dried red chilies

2 cup White wine vinegar

1 cup Dry white wine

2 1/2 Tbsp Mustard seed



Combine garlic in large saucepan with enough water to

cover. Place over medium high heat and bring to a

boil. Let boil for 2 minutes. Drain thoroughly. When

cool enough to handle, peel each clove without

crushing. Transfer to a non-metallic bowl. Add ginger

and salt with enough water to cover. Refrigerate

mixture for 2 days.

Drain garlic mixture and rinse thoroughly in cold

water. Drain again. Pack ginger and garlic evenly

into 7 clean hot half-pint jars to 1/2 inch from the

top. Add 1 chili to each jar. Combine vinegar, wine

and mustard seed in medium saucepan and bring to rapid

boil over high heat. Ladle enough hot brine to cover

garlic mixture.



Run a plastic knife or spatula between mixture and jar

to release any air bubbles. Clean rim and threads of

jar with damp cloth. Seal with new, scalded, very hot

lid. Repeat with remaining jars. Transfer jars to

gently simmering water bath (180-190 degrees) and

process for 10 minutes. Let cool on rack. Check for

seal. Store in cool dry place. Makes about 6 jars.

Source: Cookbook USA.



Source: http://www.recipesource.com/fgv/pick...d-garlic1.html











Pickled Garlic (Kratiem Dong)



Categories: Thai, Condiment, Ceideburg 2

Yield: 1 batch



1 cup White vinegar

4 cup Water

1/4 cup Granulated sugar

1 Tbsp Salt

6 Garlic pods (approximately 120 cloves depending on size), peeled



Here's something that might appeal those of you engaged in the

Garlic

Thread. It's not for everyone, but if you're a true garlic fan,

these

munchies might be right up your alley. Thai garlic comes in pods

that are about the same size as Western garlic but the cloves are

about 1/3 to 1/2 the size of ours and there are correspondingly

more

in a head. The plus is that they don't have to be skinned before

use.

The emphasis here is on the sour rather than the sweet. Quite a

taste sensation. In a medium saucepan, bring the vinegar, water,

sugar and salt to a boil. Reduce heat and simmer for 5 minutes.

Drop

in the garlic. Return to boil for 1 minute, then remove from heat.

Cool, and fill sterilized, screw-top jars. Store in the

refrigerator

for at least 1 week before eating. Continue to refrigerate, tightly

covered, between serving.



From "The Original Thai Cookbook" by Jennifer Brennan GD/Perigee,

published by Putnam.



Source: http://www.recipesource.com/ethnic/a...2/rec0205.html











Pickled Garlic



This garlic stays nice and crunchy and isn't as strong as raw garlic.

It can be used in everything from pasta sauces to antipasto platters

to salads.



12 Heads garlic (1-3/4 lb/875 g) 12

2-1/2 cups White vinegar 625 mL

1 cup Dry white wine 250 mL

1 Tbsp Pickling salt 15 mL

1 Tbsp Granulated sugar 15 mL

1 Tbsp Dried oregano, basil or thyme 15 mL

5 Dried whole chili peppers 5



Separate garlic into cloves. Blanch in boiling water for 30 seconds.

Immediately immerse in cold water; drain and peel.

In large saucepan, bring vinegar, wine, pickling salt, sugar and

oregano to boil; boil for 1 minute. Remove from heat. Add garlic; stir

constantly for 1 minute.

Spoon garlic and 1 chili pepper each into prepared 1-cup (250 mL)

canning jars, leaving 3/4-inch (2 cm) headspace. Pour in hot liquid to

cover garlic, leaving 1/2-inch (1 cm) headspace. Seal with prepared

discs and bands. Process in boiling water canner for 10 minutes. (See

Canner Basics.)



Makes 6 cups (1.5 L).



Source:

http://www.canadianliving.com/food/c...r/summer-in-a-

jar5.asp



--

Rec.food.recipes is moderated; only recipes and recipe requests are

accepted for posting. Please send recipes, requests, questions or

comments to Moderator Patricia Hill at

Please allow several days for your submission to appear.