Where To Buy Pickled Garlic: What can you do with an excess of garlic? Pickle this! How this dish came to be is the result of it. To prepare an Italian feast for a large gathering, I purchased a large bag of peeled garlic cloves. My Leftover garlic from the party was too much to let go to waste. There was still garlic in the fridge even after I froze some of it for later use (see my post on how to mince and freeze garlic).
Pickling and preserving it was the quickest and tastiest method I could come up with. What a great decision that turned out to be. For the past year, I’ve enjoyed having jars of pickled garlic in my pantry and refrigerator. The taste of garlic without the sting I wouldn’t be able to eat an entire clove of raw garlic. Garlic’s high pungency can be softened by pickling, but its basic flavor remains intact. Garlic benefits from the acidic vinegar by preserving it longer while also bringing out the best flavor.
Use pickled garlic in a variety of ways, some of which are listed below:
- serve them on a tray with olives, pickled vegetables, cheese, and other finger foods.
- Scattered on salads and antipasti, whole or sliced
- Sautéed mushrooms, carrots, or any other vegetable of your choosing can be added to this dish.
- used to marinate grilled vegetables or meat in olive oil and minced
- mixed with vinaigrette for salads
- spreadable on bread or garlic toast, when combined with butter.
- mashed and added to hummus as filler
- olives that have been hollowed out and stuffed with meat
pickled garlic is a typical condiment in Chinese restaurants (particularly those serving noodle dishes), according to a Facebook fan who shared this information with me. to bring along as a host/hostess present or for sharing at a gathering – something unique and handmade They may or may not be able to.
Choose the method that works best for you:
Put the jars in the fridge, and you’re ready to eat your pickled garlic. They can be eaten after marinating for at least three days in the refrigerator. They can be kept in the refrigerator for a long time. Water-process canning is safe for this recipe of canned pickled garlic. This means they’ll last at least a year on the shelf. A tiny batch of pickled garlic is a cinch to can, as you can see from the step-by-step images. Canned pickles can be kept in a dark cupboard and given as gifts because they don’t take up fridge space.
Labels can be printed out as well. When it comes to canned products, pickled garlic is a terrific present to give. I’ve included downloadable labels at the end of this post to help you personalize your jars. Prepare now for holiday, hostess, teacher, and friend gift-giving by making them today. A thoughtfully created presently is always appreciated more than store-bought fare.
The first step is to gather all of the necessary elements
- a sprig of bay leaf (cut in half with scissors or kitchen shears)
- The seed of coriander
- seed of cumin
- peppercorns, red
- Soybean oil
- peppercorns
Pickled Garlic retains the flavor of garlic without the stinging sensation associated with raw garlic. Adding it to salads, appetizers sautés, olive and cheese platters are a terrific way to incorporate it into your diet. Keep it in the fridge or put it in a can. Labels can be printed out as well. It is preferable to use white wine vinegar, however white vinegar can also be used. It doesn’t matter if you’re using pickling or kosher salt; both are pure and additive-free. Because of the additives, it contains, table salt is not advised for pickling because it can obscure the liquid and damage the pickles’ quality.
Garlic breath after eating Pickled Garlic
Salads, antipasto, sautés, cheese, and olive boards all benefit from its inclusion. Refrigerate or preserve it in a jar. Labels can be printed out as well. Peel your own garlic or purchase it fully peeled. At Costco, I purchased a large quantity of peeled garlic. There’s no need to worry about garlic breath after eating Pickled Garlic. Adding it to salads, appetizers sautés, olive and cheese platters are a terrific way to incorporate it into your diet. Can or refrigerate it. Labels can be printed out as well.
Step 3. Combine the vinegar and salt in a saucepan. Bring it to a boil and cook until the salt is dissolved. Cover, lower the heat and keep it warm. Pickled Garlic has the flavor of garlic without the bite. It is a great addition to salads, antipasto, sautés, olive and cheese plates. Store in the fridge or can it. Printable labels, too. From TheYummyLife.com Below are step-by-step photos that explain how to assemble and can jar of pickled garlic. If you are making refrigerator pickled garlic, simply assemble the jars as described and refrigerate them, skipping the water process of canning.
Step 4. Prepare the jars & lids. I use half-pint jars for pickled garlic. Wash the jars in hot sudsy water, rinse and dry them. The jars don’t have to be sterilized, since they will be processed for 10 minutes (as per updated canning guidelines from Ball). The washed jars need to be hot when they’re filled with the hot vinegar mixture. Keep the jars hot in the canner filled with simmering water. Or, my preference is to put them on a tray in a 180-degree oven to keep them hot until it’s time to fill them. I think that’s easier than juggling them in and out of hot water right before filling them.
Step 5. & Step 6. & Step 7.
Add seasonings to the bottom of each half-pint jar. Then fill the jar with peeled garlic cloves. Pack them in as compactly as possible, but don’t crush them. Ladle the hot vinegar mixture into the jars, filling them until there is 1/4″ headspace. Insert a bubble remover down the side of the jar and pull toward the center to release any bubbles (you can use any long, thin object like a chopstick). Then tap the jar gently on the counter to help release additional trapped bubbles.
Step 8. Measure headspace and add more hot vinegar mixture to restore 1/4″ headspace, if necessary.
Step 9. Clean jar rims thoroughly with a wet paper towel. If the rims are dirty the jars won’t seal.
Step 10. Add a lid to each jar. Screw on a ring until it is “finger tight”.
Step 11. Use a jar lifter to lower each jar vertically into the canner of boiling water. Make sure there is at least 1″ of water over the tops of the jars. Cover and return water to a rolling boil. Process jars in boiling water for 20 minutes. Turn off heat and remove lid; leave jars in hot water for 5 more minutes. (NOTE: This recommended time was increased from 10 minutes to 20 minutes based on current canning guidelines.) For full pint-size jars, increase processing time to 35 minutes.
Step 12. Use a jar lifter to remove each jar vertically and set it on a towel. Leave undisturbed for 12 hours. Within 30 minutes after the jars are removed from the water, you know they’ve safely sealed if the center of the jar is slightly indented (it shouldn’t give when you press it); often you’ll hear a popping noise when they seal. If any of your jars don’t seal, store them in the fridge and eat them within 2-3 months.
