Garlic And Chilli Pickle Recipes

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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

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.

PICKLED GARLIC WITH CHILI AND HERBS



Pickled Garlic With Chili and Herbs image

Spicy, fragrant garlic. I process in a water bath, because I give a gifts and makes storing easier. No need to process if jars are stored in the refrigerator for at least 1 month before using. Garlic will keep, chilled, for at least a year. When you think it's ready, take it out and test it. If it tasty enough go ahead and start using the pickled garlic in pastas, salads, salsas, dressings, as relish on sandwiches and a garnish for bloody Mary's or martinis. You can even pop them in your mouth and enjoy straight up!!

Provided by Rita1652

Categories     Peppers

Time 50m

Yield 9 1/2 pint jars

Number Of Ingredients 10

12 large head garlic (about 6 cups of peeled cloves)
4 cups white vinegar, 5% acidty
1 1/2 tablespoons pickling salt
3/4 cup sugar
1 tablespoon dried oregano or 3 tablespoons fresh oregano
fresh thyme
fresh rosemary, stem discarded
9 whole chili peppers (sliced down the middle leaving it joined at stem your choice from a mellow one like fresh Peperoncin)
1 tablespoon mustard seeds
1 tablespoon peppercorn

Steps:

  • Separate garlic bulbs into cloves. To soften and loosen skins, blanch garlic cloves in rapidly boiling water 30 seconds; immediately immerse in cold water, drain and peel cloves.
  • In a large stainless steel saucepan, combine vinegar, pickling salt, mustard seeds, peppercorns, sugar and oregano, rosemary, thyme.
  • Bring to a boil; boil gently 1 minute; remove from heat.
  • Add peeled garlic cloves and chili's to hot vinegar mixture. Stir constantly 1 minute.
  • Pack garlic and 1 whole chili pepper into a hot jar to within 3/4-inch of top rim. Add hot liquid to cover garlic to 1/2-inch of top rim (head space). Using rubber spatula, remove air bubbles. Wipe jar rim removing any stickiness. Center and place lids on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining garlic and liquid.
  • Cover canner; return water to a boil. Process -- boil filled jars -- 10 minutes. Remove lid and leave jars till bubbles subside about 5 minutes.
  • Remove jars. Cool undisturbed 24 hours in a draft free spot.
  • Check jars seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired.
  • Label and store in a cool, dark place.
  • It takes anywhere from 2-4 weeks to pickle garlic so that it has a good rich spicy taste.
  • Note: At elevations higher than (1,000 ft) increase processing time. Add 5 minutes at (1,000-3,000 ft); add 10 minutes at (3,001-6,000 ft); add 15 minutes at elevations higher than (6,0001 ft).
  • FYI: This recipe was specially formulated to allow home canners to preserve a low acid food -- garlic -- in a commonly available boiling water canner. Please do not deviate from the recipe ingredients; quantities, jar size and processing method and time. Any change could affect the safety of the end product.

Nutrition Facts : Calories 117.6, Fat 0.5, SaturatedFat 0.1, Sodium 1173.3, Carbohydrate 24, Fiber 1.2, Sugar 19.6, Protein 1.4

PICKLED GARLIC WITH HOT PEPPER



Pickled Garlic with Hot Pepper image

I have made these garlic pickles for the last 8 years and friends love them. The original recipe was in "Company's Coming" but I have made a few changes to suit my taste. It is a good recipe.

Provided by Bergy

Categories     Canadian

Time 1h15m

Yield 4-5 Half pint jars

Number Of Ingredients 5

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)

Steps:

  • 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.

Nutrition Facts : Calories 593.5, Fat 1.1, SaturatedFat 0.2, Sodium 46.7, Carbohydrate 132.3, Fiber 5, Sugar 73.3, Protein 12.2

HOMEMADE SPICY GARLIC DILL PICKLES RECIPE



Homemade Spicy Garlic Dill Pickles Recipe image

A healthy dose of fresh, peeled garlic cloves, homemade pickling spice, and chili peppers give these homemade pickles a seriously delicious spicy kick.

Provided by Heidi

Categories     Snack

Time 40m

Number Of Ingredients 16

2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons dill seed
1 tablespoon allspice berries
1 teaspoon crushed red pepper flakes
10-12 bay leaves (, crumbled)
10-12 pounds pickling cucumbers (, scrubbed clean and kept whole or sliced)
2 cups apple cider vinegar
2 cups white vinegar
4 cups water
5 tablespoons pickling salt
Homemade pickling spice (recipe above) (, 2-3 tablespoons per jar)
Dried dill weed from a 2-ounce package (, 2-3 fronds and stalks per jar)
10-18 small Thai red peppers (, split down the middle but not separated, leaving seeds intact (2-3 per jar))
20-30 whole garlic cloves (, peeled and lightly smashed (4-5 per jar))

Steps:

  • Add all of the ingredients to a small bowl and stir to mix.
  • Prepare your jars and lids for canning. I run my jars through the dishwasher to sterilize and remove them while still warm. Add the lids to a small pot of simmering boiled water to pull from for the canning process.
  • In a large stock pot to avoid contaminationbring the vinegars, water and salt to a simmer.
  • To each sterilized jar add: 2-3 tablespoons of pickling spice, 2-3 fronds and stalks of dried dill weed, 2-3 Thai red peppers depending on your preference and 4-5 whole garlic cloves to each jar. Pack the whole or sliced cucumbers into the jars so they are tight but aren't damaged in the process. The cucumbers should sit below the neck of the jar. Trim the cucumbers if they're poking up too high.
  • Pour the brine into the jars leaving 1/2 inch headspace, just covering the cucumbers.
  • Wipe the rims of the jars and use tongs to place the lids and rings (that have been sterilized in simmering water) on top of the jars. To avoid contamination, do not touch the lids where they sit on the jars with your fingers.
  • Process in a canner water bath of boiling water for 10 minutes. Remove the jars from the pot and allow them to cool on a dishtowel on the counter. As the jars cool you will hear them pop as they seal. Sealed jars should feel solid when tapped and be concave in shape.
  • Store in a dry cool place. Pickles will be ready to try in about 7-10 days but get even better over time. They can be stored for up to 1 year.

Nutrition Facts : Calories 114 kcal, Carbohydrate 14 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 7006 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

GARLIC AND CHILLI PICKLE



Garlic and Chilli Pickle image

If you've grown your own green garlic, harvest when green leaves are like spring onions, tender, and garlic pods are not very big. If you don't have green garlic, use fresh garlic and garlic chives. Time estimate doesn't include all the window sill-sitting. ;o) (Start relatively early in the day.) Sorry for the ambiguous directions, but I didn't author this recipe.

Provided by Sandi From CA

Categories     Vegetable

Time 10m

Yield 1 jar of pickle

Number Of Ingredients 6

150 g green garlic cloves
50 g garlic greens or 50 g garlic chives
50 g green chilies (less if you want it mild)
20 g amchur (dried, green mango powder. You can also use pomegranate powder.)
25 g salt (to taste)
2 tablespoons mustard oil

Steps:

  • Peel and wash garlic cloves.
  • Clean and wash garlic greens/chive.
  • Destalk and wash green chillies.
  • Place garlic, chillies and chives in the sun, on a towel for a few hours, to dry out the water completely. Any leftover water will make the pickle go 'off' very quickly.
  • Place garlic, chillies and greens together in a food processor and let 'er rip. They should not be too fine and retain a rough texture.
  • Add salt, oil and amchur powder. Mix well and spread out on a plate. Leave out on a sunny window sill for a few hours.
  • Transfer to a clean glass jar. Tie a piece of cloth/old handkerchief on top, using a rubber band.
  • Leave again on a sunny window sill, for a few hours more. Remove cloth and replace with a screw top lid.
  • This pickle will last for more than one year.

Nutrition Facts : Calories 267.5, Fat 28.1, SaturatedFat 3.2, Sodium 9693, Carbohydrate 4.7, Fiber 0.8, Sugar 2.5, Protein 1

SPICY GARLIC DILL PICKLES



Spicy Garlic Dill Pickles image

Make your own garlic dill pickles at home with this easy recipe, no special equipment needed! Option to make them spicy with the addition of dried chilis.

Provided by Gina Matsoukas

Categories     Side Dishes

Time P3DT10m

Number Of Ingredients 8

2 pounds cucumbers (regular or kirby)
6 cloves garlic, peeled and slightly smashed
2-4 dried chilis, cut in half
1 teaspoon peppercorns
2 tablespoons kosher salt
1/2 cup fresh dill
1 1/2 cups apple cider vinegar
1 1/2 cups water

Steps:

  • Cut cucumbers into spears, rounds or other shape of your choice and place them into 2 1-quart wide mouth mason jars.
  • Place crushed/smashed garlic cloves, dried chili peppers and peppercorns in the jars with the pickles.
  • Add the salt to the jars (1 tablespoon in each jar) then the fresh dill on top.
  • Combine the apple cider vinegar and water in a small bowl or measuring cup and pour to the top of each jar, just covering the top of the ingredients.
  • Using a spoon, press all the ingredients down into the liquid making sure they're submerged.
  • Cover tightly with the lids and place in the refrigerator for at least 3 days before eating (*see note).

Nutrition Facts : Calories 78 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 645 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

OLD-FASHIONED GARLIC DILL PICKLES



Old-Fashioned Garlic Dill Pickles image

When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.- Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Time 55m

Yield 3 quarts.

Number Of Ingredients 7

15 garlic cloves, peeled and halved, divided
15 fresh dill heads
4 pounds small cucumbers (3 to 4 inches long)
6 cups water
4-1/2 cups white vinegar
6 tablespoons canning salt
3/4 teaspoon crushed red pepper flakes

Steps:

  • Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. 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 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.

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