Refrigerator Pickled Garlic

November 14, 2016

Ahhhhh Garlic! I love everything about garlic. I love the smell when I’m preparing garlic. I love the fragrance when cooking minced garlic in oil. I even love the smell of garlic on my fingers that just wont come off with one wash – too much information!  Most of all I love the flavour garlic adds to dishes.

I came across a great deal on garlic at a local store.  Roughly 2 lbs of garlic in a bunch or bag.  My immediate reaction was to buy the garlic and process it somehow for storage or future use.  I’ve pickled Jalapeno Peppers but never garlic.  This recipe is simple and the results are delicious.

 

You can use the pickled garlic in many ways including eating whole cloves as a little snack, adding to salads, adding to soups, etc.  The options are endless.

Peel the garlic cloves.  I like to cut the stem (base or hard part) and tip, and tap lightly with the flat side of my knife blade.  Don’t hit too hard with the knife or you’ll crush the cloves.  The skins should come off easily.

To sterilize the jars, add the jars to a large pot and add water.  Place jars upright and ensure the water covers the jars.  Bring to a boil and boil for 15 minutes.  Turn off the burner and add the lids to the pot.

Carefully remove the jars from the pot (jars will be hot).  Add the garlic and red peppers to the jars.  Stagger the garlic and red peppers.  Evenly add to each jar the pepper corns, bay leaves, oregano, hot pepper flakes and salt.

 

In each jar add in 2 tablespoons of extra virgin olive oil.  Top up the jars with white vinegar and screw on lids.

 

Refrigerate for 2 weeks.  Add to your favorite dishes or eat raw.  Yum!

 

Click HERE for the Recipe!  Cook Well!  Eat Well!

 

Prep Time: 20 mins
Serves/Yields: 2 500 ml jars

 

Recipe type: Condiment

Serves: 2 bottles

 

THE GOODS!

  • 2 500 ml mason jars and lids

  • 2 lbs garlic, whole cloves peeled

  • 1 red bell pepper – coarsely chopped

  • 4 bay leaves

  • 1 tsp whole peppercorns

  • 1 tsp dried oregano

  • 1 tsp red hot pepper flakes

  • 1 tsp salt

  • 4 tbsp olive oil

  • white vinegar

 

LET'S DO THIS!

  1. Peel the garlic cloves. I like to cut the stem (base or hard part) and tip, and tap lightly with the flat side of my knife blade. Don't hit too hard with the knife or you will crush the cloves. The skins should come off easily.

  2. To sterilize the jars, add the jars to a large pot and add water. Place jars upright and ensure the water covers the jars. Bring to a boil and boil for 15 minutes. Turn off the burner and add the lids to the pot.

  3. Carefully remove the jars from the pot (jars will be hot). Add the garlic and red peppers to the jars. Stagger the garlic and red peppers. Evenly add to each jar the pepper corns, bay leaves, oregano, hot pepper flakes and salt.

  4. In each jar add in 2 tablespoons of extra virgin olive oil. Top up the jars with white vinegar and screw on lids.

  5. Refrigerate for 2 weeks.

 

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