Homemade Garlic Pickles Recipes

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.

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.

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.

GREAT GRANDPA'S GARLIC PICKLES

Steps:

• Pour the jar of pickles and the liquid into a large bowl. Stir in the sugar, hot pepper sauce, garlic and red pepper. Return to the pickle jar and refrigerate for at least 1 day before serving to soak up the flavors.

EASY GARLIC DILL PICKLES {NO CANNING NEEDED}

Steps:

• Prepare the number of quart jars equal to amount of pickles you have by running through the dishwasher or boiling for 10 minutes in a pot of water to sterilize.
• Place the garlic and dill in the bottom of each jar, along with optional red pepper flakes. Pack the cucumbers on top, leaving a 1/2 to 1 inch of head space.
• In a large saucepan, combine water, vinegar, spices, salt and sugar. Bring to a boil, reduce heat, and simmer for 5 minutes.
• Ladle the brine into the jar leaving 1/4 inch of head space. Attach lids.
• Let cool to room temperature, label the lids with day and year and then store in the refrigerator.
• The pickles can be eaten after 3-4 weeks and continue to improve over the months of storage.*

SPICY GARLIC DILL PICKLES

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).

HOMEMADE SPICY GARLIC DILL PICKLES RECIPE

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.

OLD-FASHIONED GARLIC DILL PICKLES

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.

REFRIGERATOR PICKLES

Steps:

• Slice cucumbers into slices about 1/4" thick, or into spears. Gather glass jars and lids. Set aside.
• In a saucepan, add water, vinegar, salt and sugar (if using), and heat, stirring occasionally, over MED HIGH heat until sugar and salt have dissolved. Set aside to cool to room temperature.
• While brine is cooling, add cucumbers to jars. Make sure to leave enough room for the brine and other ingredients.
• Add dill, garlic, mustard seed, black peppercorns, red pepper flakes and celery seed.
• Pour in enough brine to cover the cucumbers, making sure to leave a 1/2" or so at the top. Seal jars to be airtight.
• Refrigerate for at least 5 days. Pickles will last 4-6 weeks after those 5 days, but will lose some of their crispness towards the end of their "shelf" life.