Best 20 Pickled Garlic Recipes

PICKLED GARLIC

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.

SPICY PICKLED GARLIC

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.

PICKLED GARLIC

Steps:

• Fill a large bowl with ice and fill halfway with water. This is the ice bath you will use to stop the cooking after you blanch the garlic.
• Bring a very large pot of water to a full rolling boil. Place all the garlic in the boiling water and blanch for 1 minute. Do not wait for the water to return to a boil, begin timing the minute as soon as you place the garlic in the water.
• Drain the garlic and place it in the ice water bath. Let the garlic stay in the ice water until it is entirely cool.
• In a large nonreactive pot, combine the vinegar, pickling salt and sugar. Bring just to a boil over high heat, stirring to make sure all the salt and sugar are dissolved.
• Distribute the spices evenly between 4 pint jars: 1/2 teaspoon crushed red pepper flakes, 1/8 teaspoon celery seed, 1/4 teaspoon dried oregano, 3 peppercorns and one bay leaf in each jar. If you are using Pickle Crisp, now is the time to add it. Add 1/4 teaspoon to each jar.
• Distribute the garlic evenly between the 4 jars, leaving 1" headspace.
• Ladle the boiling vinegar mixture into the filled jars, leaving 1/2" headspace.
• Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any brine which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
• Process in a boiling water bath for 15 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 15 minutes, or you can just put it in the fridge and use it within 3 months.
• Let the garlic sit for at least a month before using, so the flavors can develop. The longer it sits, the better it gets.

PICKLED GARLIC

Steps:

• Trim garlic heads, leaving stem intact and peeling off all but one layer of papery skin. Set aside.
• Combine vinegar, sugar, peppercorns, cloves, peppers, bay leaf, and lemon rind in a medium saucepan. Bring to a boil over high heat; boil 2 minutes more. Add garlic; boil 4 minutes. Remove from heat; cover, and let sit overnight in refrigerator. Garlic may be canned, placed in a sterilized jar, or stored in the refrigerator in an airtight container up to 1 month.

SIMPLE PICKLED GARLIC

Steps:

• Peel cloves; if large, cut in half lengthwise.
• In a non-reactive saucepan, combine vinegar, sugar and salt.
• Bring to boiling and stir until sugar dissolves.
• Drop garlic into mixture and cook, uncovered, over high heat 1 minute, stirring occasionally.
• Remove from heat; let cool.
• Store in tightly covered jar in refrigerator for 3 months or longer.
• To make a crisper, slightly spicier garlic pickle, add 1/16 to 1/8 teaspoon alum and 1/2 teaspoon crushed red peppercorns.

LAURA'S PICKLED GARLIC

Steps:

• Trim the tops from the heads of garlic. Peel off all but one layer of the outer skin. Set aside.
• In a saucepan, combine the vinegar, sugar, peppercorns, cloves, bay leaf, chile peppers and lemon zest. Bring to a boil and cook for 2 minutes. Add the garlic, and continue to boil for another 4 minutes. Remove from the heat and let stand overnight at room temperature.
• Transfer to a clean jar. Strain the brine into the jar with the garlic so that the heads are completely covered. Discard the solids. Cover and store in the refrigerator until using. It will keep for 6 to 8 weeks. To keep longer, store in sterile jars and process in a hot water bath for at least 10 minutes to seal the jars.

PICKLED GARLIC AND JALAPENO PEPPERS

Steps:

• Combine white vinegar and olive oil in a pot; bring to a boil. Add carrots; simmer until tender, about 10 minutes. Stir in jalapenos, garlic, peppercorns, coriander, salt, mustard seeds, and thyme; simmer until jalapenos soften, 5 to 10 minutes.
• Pour the jalapeno mixture into 2 jars, making sure that the jalapenos are fully submerged in the vinegar mixture. Cool for about 1 hour; cover and refrigerate.

PICKLED MUSHROOMS WITH GARLIC

Steps:

• In a large glass jar with a tight-fitting lid, combine the first 6 ingredients. Add the mushrooms, onion and garlic. Cover and shake gently to coat. Refrigerate for 8 hours or overnight. Drain before serving.

PICKLED GARLIC (CANNING)

Steps:

• Separate bulbs into cloves. To soften and loosen skins blanch the garlic cloves in rapidly boiling water for 30 seconds. Place in ice water, drain and peel the cloves.
• Place 5 clean 250ml mason jars in boiling water or a combo of 250mls and 125ml jars like I did. And place the snap lids in a separate pot to boil five minutes to soften compound.
• In a large pot place vinegar, wine, salt, sugar and oregano. Bring to a boil, boil gently for one minute. Remove from heat add peeled garlic to hot vinegar mixture. Stir for one minute.
• Place one chili pepper in each jar and pack with garlic to withing 2cm of top rim. Add hot liquid to within 1cm of top rim. Using rubber spatula remove air bubbles and wipe rims with damp paper towel. Place snap lid on jar and finger tighten screw band on.
• Place jars in canner. Cover with one inch of boiling water and bring canner to a boil. Once at a full boil process for your altitude. Remove from pot and let sit 24 hours undisturbed. Check after 24 hrs for seal. Refrigerate any unsealed jars.
• Remove screw bands and clean bands and jar necks. Store in a cool dark place.
• For elevations up to 1000ft process 10 minutes, 1001-3000fr process 15 minutes 3001-6000 process 20 minutes and over 6001 process 25 minutes.

PICKLED CARROTS WITH ONION AND GARLIC

Steps:

• Combine vinegar, water, sugar and salt in a large pot. Bring to boil then gently boil for 3 minutes.
• Add garlic, dill, peppercorns, carrots and onions and simmer till carrots are still crisp about 10 minutes.
• Place 2 teaspoons mustard seed and 1 teaspoon celery seed in the bottom of each clean, hot pint jar.
• Pack carrot mixture into sterilized 8-8 ounce jars. Leaving 1/2 - 1 inch head space. Remove air bubbles. wipe rim and place lids and rings on.
• Place in a hot water bath for 15 minutes 0-1000 ft.
• 20 minutes at1001-6000 ft or above 6000 ft for 25 minutes.
• Remove jars lifting the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or bumping them in a draft-free place. Remove the rings and wipe rims. They do taste great now but wait a couple days and they`ll be so much better.

LARA'S PERSIAN PICKLED GARLIC

Steps:

• Combine the water, vinegar, salt, peppercorns, coriander seed and ginger root in a sauce pan. Bring to a boil over high heat and then simmer for 2 minutes. Remove from heat and allow to cool slightly.
• Place the garlic in a one quart glass jar and pour the slightly cooled brine over it. Cool to room temperature and cover tightly. Refrigerate for 3 days for a mildly pickled garlic or for up to 10 days for an intensely flavored one. Serve as a condiment with rich meat or as a selection in an assortment of mezes.

SOY PICKLED GARLIC

Steps:

• Place the garlic cloves into a clean, sterilised jar of about 2 cup (500ml) capacity.
• Combine vinegar, soy, and sugar in a saucepan.
• Bring to the boil.
• Reduce heat and allow to simmer until mixture is slightly reduced.
• Pour the hot liquid over the garlic.
• Allow to cool slightly before sealing.

GARLIC DILL PICKLES AND PICKLED GREEN TOMATOES

Steps:

• 1. In a clean sink or basin, wash the vegetables and drain on paper towels.
• 2. In a large 14 quart pot on stove, combine the water, vinegar, salt and sugar. Bring to a boil stirring to dissolve sugar and salt.
• 3. Slice your cleaned cucumbers in half and the green tomatoes in quarters,
• 4. In each clean jar, place 2 sprigs of fresh dill, 3-4 slices of sliced garlic, 6 slices of onion and 1/4 tsp. of coriander and peppercorns. Fill each jar with enough cucumbers (standing upright) or enough green tomatoes to fill the jar up to the neck leaving 1/2 inch space at the top.
• 5. When the brine in the pot is boiling, carefully ladle hot brine over the vegetables in jars to cover them. Leave 1/4 inch space at the top of jars. Place jar lid and screw ring over jar and turn to seal tightly.
• 6. If canning, follow the manufacturers directions for safe canning and sealing of jars in a large canning pot with enough water over jar to process and seal.
• 7. I do not process mine to seal but store them immediately in the refrigerator for cold process. They are not shelf stable using this method but do not last long enough, anyway! After three days, your pickles and tomatoes are ready to eat. I can keep them safely for two months in the fridge.

PICKLED GARLIC SCAPES OR GARLIC WHISTLES

Steps:

• Wash garlic scapes and remove blossoms and any woody ends. Cut each scape into 2-3 sections.
• Bring 3-4 quarts of water to a boil. Blanch scapes for 2 1/2-3 minutes in boiling water. Drain & dump into ice water to stop cooking. Drain again & add to a clean quart jar.
• Add water, vinegars, salt, sugar & pickling spice to small saucepan. Bring to a boil.
• Add peppercorns & mustard seed to jar with scapes.
• When brine has come to a boil remove from heat and pour over scapes in the jar.
• Add lid and allow to come to room temperature. Refrigerate for 3 days before eating. Will last about a month refrigerated. Could also be sealed in a water bath for longer term storage (but I've not tried this). [Update: I've had some of these in the fridge for almost exactly a year and they are noticeably softer but otherwise are just fine.].

PICKLED GREEN GARLIC

Steps:

• Place sugar, vinegar, cinnamon, juniper berries, mustard seeds, cardamom, ginger, fennel seed, coriander, and red pepper flakes in a medium saucepan. Bring to a boil over high heat; cook until sugar has dissolved.
• Place green garlic in a bowl; pour liquid over garlic and cover. Let stand until cooled.

IRANIAN SUGAR PICKLED GARLIC

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 vinegar and white sugar. Place ground dry mustard and celery seed in the liquid mixture. Add salt and peppercorns. Bring to a boil. Boil 5 minutes. Stir in garlic and peppers. Continue boiling 5 minutes. Remove from heat.
• Place garlic and peppers in sterile container 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.
• Note:.
• If you blanch the garlic you won't have to wait the whole three weeks.

PICKLED GARLIC WITH JALAPENOS

Steps:

• 1. Separate enough garlic from heads to fill 12 pint canning jars. Peel garlic.
• 2. Combine white vinegar, sugar and pickeling spice in large pan. Bring to a boil and then simmer for 10 min.
• 3. Place one slice jalapeno in bottom of each jar fill. Fill each jar with garlic. Sprinkle some crushed red pepper flakes over top of garlic.
• 4. Pour hot vinegar mixture over garlic fill to about 1/4 inch from top. Wipe any excess vinegar or seeds off top of jar and seal with lids, tightly.
• 5. Process the filled jars in boiling water for 10 min. Remove from water and wait for the popping of the lids to start.
• 6. Let cool completely and store. The longer the jars sit the more pickeling flavor. Enjoy!

BOILED YUCA WITH PICKLED RED ONION AND ROASTED GARLIC

Steps:

• To cook yuca, place pieces in a saucepot and cover with cold water and bring it to a boil over medium-high heat. Once at a boil, lower the temperature and simmer until yuca is tender. Next, place red onion slices in a sauce pot with the vinegar, water, peppercorns, coriander, and 1 bay leaf. Bring the onions to a boil and remove from the heat to cool at room temperature. Once the yuca is tender strain and place in a serving bowl. Spoon the onions over the yuca. Serve with roasted garlic and hot sauce. Season with salt and pepper.

CHINESE PICKLED GARLIC RECIPE - (4/5)

Steps:

• Put garlic into sterile, half-pint jar. Stir together vinegar, sugar and salt; pour liquid over garlic. Cover jar tightly with a nonreactive cap. Store in refrigerator at least one month before using garlic. It will keep well for one year in the refrigerator. This recipe yields 1 cup. Cook's note: I used commercially peeled garlic in this recipe. After a week, I noticed that some of the cloves had turned a blue-green color. Ziedrich said that the discoloration is harmless, and added that the cloves that discolored were probably either immature or old.

QUICK PICKLED GARLIC WITH MEDITERRANEAN FLAVORS

Steps:

• In a small nonreactive saucepan, combine the vinegar, sherry, salt, peppercorns, bay leaf, and chile, and bring to a boil over medium-high heat, stirring once or twice to dissolve the salt.
• Reduce the heat to medium, add the garlic, and simmer for 30 seconds or so.
• Remove from the heat and add the fresh herb.
• Allow to cool to room temperature, uncovered, and then pour into a jar with a nonreactive lid.
• Cover tightly and let stand at room temperature for at least a day before sampling one of the smaller cloves.
• The flavor will improve steadily over the first few days, as the liquid penetrates the garlic.
• This pickle will keep, covered and refrigerated, for 2 months or more.