Best 2 Pickled Green Garlic Recipes
Pickled green garlic is a delightful and versatile delicacy that can add a unique, tangy flavor to any dish. Made from young garlic bulbs harvested before they fully mature, pickled green garlic retains its crisp texture and vibrant green color while acquiring a slightly spicy and garlicky taste. Whether you prefer to use it as a condiment, add it to salads, or incorporate it into your favorite recipes, pickled green garlic is sure to become a new favorite in your culinary repertoire.
Here are our top 2 tried and tested recipes!
GARLIC DILL PICKLES AND PICKLED GREEN TOMATOES
It's pickling season in my house this time of the year. My husband, granddaughter and I hit the local Farmer's Market as soon as the cucumbers and green tomatoes arrive. We spend an entire morning making our pickles and work as a team. They are ready to eat after about three days in the fridge. Sometimes, we don't wait that long!...
Provided by Laurie Lenartowicz
Categories Vegetable Appetizers
Time 1h15m
Number Of Ingredients 12
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 GREEN GARLIC
Use chef Bill Taibe's pickled baby garlic recipe in his Grilled Potato and Pickled Green Garlic Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 2 cups
Number Of Ingredients 11
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.
Tips:
- Choose fresh, firm green garlic bulbs with tight cloves.
- Trim the root ends and the tops of the garlic cloves.
- Make sure to use a clean jar and lid for pickling.
- Use a variety of pickling liquids, such as vinegar, brine, or oil, to create different flavors.
- Add herbs, spices, and other flavorings to the pickling liquid to enhance the taste.
- Allow the pickled green garlic to rest for at least 2 weeks before eating to develop the best flavor.
- Store the pickled green garlic in a cool, dark place for up to 6 months.
Conclusion:
Pickled green garlic is a delicious and versatile condiment that can be used in a variety of dishes. It is a great way to preserve the fresh flavor of green garlic and enjoy it all year long. With so many different recipes and flavor combinations to choose from, there is sure to be a pickled green garlic recipe that everyone will love. So next time you have a bunch of green garlic, don't let it go to waste - pickle it!
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