Best Spicy Pickled Garlic 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.

SPICY PICKLED GREEN TOMATO, RED ONION, CARROT & GARLIC

Spicy Pickled Green Tomato, Red Onion, Carrot & Garlic image

I had a bunch of green home grown Tomatoes, Dill & Thai Peppers so I came up with this recipe. Crunchy, Sweet and Very Spicy. This is a raw pack recipe.Place a pretty ribbon on the jars and it makes a great gift.

Provided by Rita1652

Categories Onions

Time 45m

Yield 3 quarts, 30 serving(s)

Number Of Ingredients 14

Ingredients

6 -8 cups green tomatoes, quartered
3 large carrots, sliced on the angle
3 red onions, sliced
12 Thai peppers
12 cloves garlic
2 cups water
1 quart vinegar
6 tablespoons sugar
3 tablespoons kosher salt
3 teaspoons peppercorns
3 teaspoons coriander seeds
1 teaspoon mustard seeds
1 teaspoon celery seed
3 tablespoons chopped fresh dill

Steps:

Heat vinegar and water with sugar (in a non aluminum pot) bringing to boil then simmer on low heat till ready to pour into jars.
Place in 3 quart hot sterile canning jars 1 tablespoon each salt, dill.
1 teaspoon each peppercorns, coriander seed, 1/3 teaspoon in each of mustard seed,& celery seed,.
Mix tomatoes, carrots, onions together.
Place one pepper and garlic clove on spices then one-third vegetables an other pepper.
Repeat 2 more layers.
Pour vinegar mixture on vegetables leaving 1/2 inch head space and removing air bubbles from vegies.
Place sterilized lids and rings on jars and put into a water bath for 20 minutes.

Nutrition Facts : Calories 42.9, Fat 0.3, SaturatedFat 0.1, Sodium 710.4, Carbohydrate 8.9, Fiber 1.8, Sugar 4.8, Protein 1.1

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