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Pickled Garlic Recipe
Posted on 2/26/19 at 8:24 am
Posted on 2/26/19 at 8:24 am
Pickled Garlic - I have a friend who pickles garlic and they look great.
Here is his recipe
Pickled Garlic:
Sufficient garlic to fill 4 pint Mason Jars
Blanch garlic for one minute in boiling water. remove and place in jars.
Add to the jars
1/2 teaspoon of dill seed
1/2 teaspoon whole peppercorns
1/2 teaspoon of celery seed
1 teaspoon of pickling spice.
Optional: 1/2 teaspoon of red pepper flakes to taste for heat.
Boil 4cups while vinegar and 2 cups water.
Pour over garlic and seal jars. process the jars for 10 minutes.
Should be ready in about one week.
Here is his recipe
Pickled Garlic:
Sufficient garlic to fill 4 pint Mason Jars
Blanch garlic for one minute in boiling water. remove and place in jars.
Add to the jars
1/2 teaspoon of dill seed
1/2 teaspoon whole peppercorns
1/2 teaspoon of celery seed
1 teaspoon of pickling spice.
Optional: 1/2 teaspoon of red pepper flakes to taste for heat.
Boil 4cups while vinegar and 2 cups water.
Pour over garlic and seal jars. process the jars for 10 minutes.
Should be ready in about one week.
7
Posted on 2/26/19 at 8:49 am to MeridianDog
Great post, now I have something to make this weekend. Thank you MD
Posted on 2/26/19 at 8:51 am to MeridianDog
Posted on 2/26/19 at 9:00 am to MeridianDog
Be very careful. Botulism is nothing to play with.
Posted on 2/26/19 at 10:27 am to MeridianDog
I like the Spanish pickled garlic, but it makes me reek. Like chase everyone out of hot yoga with my sweat reek.
Posted on 2/26/19 at 10:42 am to Lsuhack1
Half water and half vinegar should be enough acid to kill botulism, right?
Posted on 2/26/19 at 10:42 am to MeridianDog
Serious question
What does one put this on/in?
What does one put this on/in?
Posted on 2/26/19 at 10:47 am to MeridianDog
I have one in the recipe collection that is slightly different, but also very good. it makes a bigger batch. I've made it for Christmas presents.
Posted on 2/26/19 at 10:50 am to heypaul
quote:
Serious question
What does one put this on/in?
That was my thought. Yeah, you can make it but wtf do you do with it?
Posted on 2/26/19 at 10:55 am to Hoodoo Man
quote:
Half water and half vinegar should be enough acid to kill botulism, right?
Yes....pH of 4.6 or lower inhibits growth of botulism.
It is a much greater risk in infused oils.
Posted on 2/26/19 at 11:44 am to VABuckeye
quote:
That was my thought. Yeah, you can make it but wtf do you do with it?
Probably would make good roasted garlic for garlic butter. Anything you use roasted garlic for this would work I assume.
Posted on 2/26/19 at 11:50 am to heypaul
quote:
Serious question
What does one put this on/in?
Bloody Mary garnish
Posted on 2/26/19 at 11:57 am to KosmoCramer
Pickled doesn't really have the same flavor profile as roasted (sweeter, caramelized flavor). Pickled is sharp, pungent, very very garlicky.
Have used it as part of a relish/pickle tray, served as a savory nibble, sliced it thin & used as a salad garnish, and chopped it up to add to slaw. It's also interesting in a tartar sauce.
It will work in any application where you'd use a sour pickle that will accomodate garlic flavors.
Have used it as part of a relish/pickle tray, served as a savory nibble, sliced it thin & used as a salad garnish, and chopped it up to add to slaw. It's also interesting in a tartar sauce.
It will work in any application where you'd use a sour pickle that will accomodate garlic flavors.
Posted on 2/26/19 at 11:58 am to hungryone
They could be roasted after being pickled, no? That was my point.
Posted on 2/26/19 at 12:02 pm to gonecoastal
quote:
Bloody Mary garnish
True dat
But then the caveman in me wants to roast them, and shove them in some type of meat over an open flame.
This post was edited on 2/26/19 at 12:03 pm
Posted on 2/26/19 at 1:29 pm to KosmoCramer
Kosmo is correct, as are most of you. They could be used in cooking, chopped and sautéed in many recipes, roasted to give a slightly different flavor profile. I understand many would eat them from the jar or slice onto meat sandwiches. I think they would be great for stuffing olives. I think you could make a nice relish for sandwiches out of them, with pickled onions, pickles garlic and herbs.
I'm sure most of you know you can pick up a sack of cleaned cloves at Sam's or Costco, so pickling them would be easy. I'm not sure who said that the acidic pH keeps botulism from being a concern. That is my belief, too, but you can look it up if you are concerned. The USDA has good information on botulism risk and I believe they are perfectly safe, just like any other pickles.
We will certainly do these, maybe with some white or red onion slices and maybe with small okra pods included in the jar. Fresh dill would be nice if you have any.
I can close my eyes and taste a pastrami on rye sandwich with a relish of pickled garlic, onion and okra, chopped up and scattered across.
I'm sure most of you know you can pick up a sack of cleaned cloves at Sam's or Costco, so pickling them would be easy. I'm not sure who said that the acidic pH keeps botulism from being a concern. That is my belief, too, but you can look it up if you are concerned. The USDA has good information on botulism risk and I believe they are perfectly safe, just like any other pickles.
We will certainly do these, maybe with some white or red onion slices and maybe with small okra pods included in the jar. Fresh dill would be nice if you have any.
I can close my eyes and taste a pastrami on rye sandwich with a relish of pickled garlic, onion and okra, chopped up and scattered across.
Posted on 2/26/19 at 1:39 pm to MeridianDog
MD, nice post. I don't know if you care but you've been "made." Apparently you and I are both in a recipe group together on Facebook. 
Posted on 2/26/19 at 4:09 pm to Hat Tricks
quote:He created the group.
MD, nice post. I don't know if you care but you've been "made." Apparently you and I are both in a recipe group together on Facebook.
Posted on 2/26/19 at 4:54 pm to Stadium Rat
Didn't realize that. That's awesome.
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