Community Pick
Pickled Garlic with Hot Pepper
photo by ms.susan
- Ready In:
- 1hr 15mins
- Ingredients:
- 5
- Yields:
-
4-5 Half pint jars
ingredients
- 1 1⁄2 lbs garlic, peeled,large cloves cut in half
- 5 hot peppers
- 4 cups white vinegar
- 1 1⁄3 cups granulated sugar
- 1 sweet red pepper, cut in strips (Optional)
directions
- Combine vinegar & sugar over medium heat, stirring until the sugar dissolves, bring to a boil and boil 5 minutes Add Garlic and hot peppers,also add sweet red pepper if using.
- Bring to a boil and boil 5 minutes.
- Put a hot pepper into each sterilized jar, add the cloves of garlic to within 1" of the top of the jar (add the sweet red pepper if using) Fill with boiling sugar/vinegar mixture to within 1/4" of the top of the jar.
- Release air bubbles, ensure the rim is clean and seal the jars.
- Let the pickled garlic rest for 2 weeks and believe me you will enjoy.
Reviews
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Here is another rave review for your pickled garlic, Bergy. I made them for my DH because he adores garlic, so I knew he would find them tasty. But, I admit I was pretty leary of munching on a garlic clove myself. But, I gave one a tiny nibble and couldn't believe how delicious they were. Why don't these make your breath stink, which was my biggest concern. I had visions of sleeping on the couch after DH indulged in a handful of these hot babies. But, I snuggled as usual with no disturbance to my sleep. I also "cheated" and bought a huge jar - about 4 cups - of whole, peeled garlic. It's in the vegetable section of my grocery store. Normally I don't use these, preferring to cut and peel my own, but these are a wonderful time saver and are worth the small sacrifice of flavor, I think. 5 stars for you, Bergy, and a round of applause!
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A helpful tip for people who hate peeling garlic as much as I do. If you blanch the garlic cloves first they peel like a dream. Here's how: separate the cloves then drop them (in their skins) into boiling water for about 60 seconds. Using slotted spoon, take them from the boiling water and immerse them in ice bath (I use my kitchen sink) for a minute. Then juse peel them up
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If following USDA guidelines, use these directions: <br/>Fill hot jars with the garlic, leaving 1-inch headspace. Cover with hot pickling liquid, leaving ½-inch headspace. <br/>Remove air bubbles and adjust headspace if needed. <br/>Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids. <br/>Process in a boiling water bath for ten minutes (up to 1000 feet in elevation, 15 minutes up to 5000 feet in elevation, 20 minutes at higher elevations). <br/>Let cool, undisturbed, 12 to 24 hours and check the lids for tight seals (the button in the top should be concave).
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RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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