Pickled Garlic with Hot Pepper

Submitted by Bergy

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 5
• Yields: 4 Half pint jars

ingredients

• 680.38 g garlic, peeled,large cloves cut in half
• 5 hot peppers
• 946.36 ml white vinegar
• 315.37 ml granulated sugar
• 1 sweet red pepper, cut in strips (Optional)

directions

1. 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.
2. Bring to a boil and boil 5 minutes.
3. 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.
4. Release air bubbles, ensure the rim is clean and seal the jars.
5. Let the pickled garlic rest for 2 weeks and believe me you will enjoy.

Reviews

[Rick Young]

Easy and Excellent. How much better could it be? Great flavor with the jalapeno peppers but I am tempted to try this with habaneros just to 'heat' 'em up a little more. Definite keeper and definitely eager to see garlic season arrive.

 

[Geema]

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!

 

[Kevin Young]

Well, I'm adding this after Dad, even though he tried them first when I made them :) Simply delicious. Had a hard time waiting two weeks for them though, and I imagine I will have an even harder time next time I make them since I know how good they are, thank you so much.

 

[Red Maven]

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

 

[Molly53]

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).