spicy pickled garlic

[capricornjoy]

I love experimenting with homemade shelf foods, so I wanted to share this process for making spicy pickled garlic that keeps well without refrigeration after the initial curing phase. The flavor only gets better with time, and it's a great way to preserve garlic while adding some heat.

To start, peel about two cups of fresh garlic cloves, making sure they're firm and unblemished. In a saucepan, bring two cups of 100% vinegar to a gentle simmer either distilled or apple cider works, just don't dilute it. Add a tablespoon of kosher or sea salt, a teaspoon of black peppercorns, two dried red chilies I use arbol though, half a teaspoon of mustard seeds, half a teaspoon of turmeric for color and preservation, and optionally a teaspoon of sugar to balance the acidity. Let the mixture simmer for about five minutes, then remove it from the heat.

Pack the peeled garlic into a sterilized glass jar and pour the hot brine over it, making sure the cloves are fully submerged. To keep them under the liquid, place a small weight or food safe item inside the jar. Seal it up and refrigerate for two weeks, shaking the jar gently every few days.
After two weeks in the fridge, the garlic will be shelf stable for up to a year as long as it stays fully submerged in the brine. Over time, the sharpness mellows while the cloves absorb all the spicy, tangy flavors. It's great for cooking, adding to charcuterie boards, or even eating straight from the jar.

 

[NovaRiderXtreme]

I love experimenting with homemade shelf foods, so I wanted to share this process for making spicy pickled garlic that keeps well without refrigeration after the initial curing phase. The flavor only gets better with time, and it's a great way to preserve garlic while adding some heat.

To start, peel about two cups of fresh garlic cloves, making sure they're firm and unblemished. In a saucepan, bring two cups of 100% vinegar to a gentle simmer either distilled or apple cider works, just don't dilute it. Add a tablespoon of kosher or sea salt, a teaspoon of black peppercorns, two dried red chilies I use arbol though, half a teaspoon of mustard seeds, half a teaspoon of turmeric for color and preservation, and optionally a teaspoon of sugar to balance the acidity. Let the mixture simmer for about five minutes, then remove it from the heat.

Pack the peeled garlic into a sterilized glass jar and pour the hot brine over it, making sure the cloves are fully submerged. To keep them under the liquid, place a small weight or food safe item inside the jar. Seal it up and refrigerate for two weeks, shaking the jar gently every few days.
After two weeks in the fridge, the garlic will be shelf stable for up to a year as long as it stays fully submerged in the brine. Over time, the sharpness mellows while the cloves absorb all the spicy, tangy flavors. It's great for cooking, adding to charcuterie boards, or even eating straight from the jar.

i tried making pickled garlic a different way but i like your spicy version! i used white vinegar and added some fresh dill instead of turmeric since i didn't have any. mine's been sitting for a month now and the flavor is amazing! spicy but not too sharp. i agree keeping the cloves submerged is key for it to last.

 

[Mozarelle]

crazyy, I've done something similar but never added turmeric, so I'm gonna try this next and also, you're right about the flavor deepening over time; that mellow heat and tang is addictive urrgh. I usually toss a bay leaf in too for extra aroma. I mean anyone who's into preserving or bold flavors should definitely give this a go, your perfect pantry addition!

 

[Cheesestix]

I love experimenting with homemade shelf foods, so I wanted to share this process for making spicy pickled garlic that keeps well without refrigeration after the initial curing phase. The flavor only gets better with time, and it's a great way to preserve garlic while adding some heat.

To start, peel about two cups of fresh garlic cloves, making sure they're firm and unblemished. In a saucepan, bring two cups of 100% vinegar to a gentle simmer either distilled or apple cider works, just don't dilute it. Add a tablespoon of kosher or sea salt, a teaspoon of black peppercorns, two dried red chilies I use arbol though, half a teaspoon of mustard seeds, half a teaspoon of turmeric for color and preservation, and optionally a teaspoon of sugar to balance the acidity. Let the mixture simmer for about five minutes, then remove it from the heat.

Pack the peeled garlic into a sterilized glass jar and pour the hot brine over it, making sure the cloves are fully submerged. To keep them under the liquid, place a small weight or food safe item inside the jar. Seal it up and refrigerate for two weeks, shaking the jar gently every few days.
After two weeks in the fridge, the garlic will be shelf stable for up to a year as long as it stays fully submerged in the brine. Over time, the sharpness mellows while the cloves absorb all the spicy, tangy flavors. It's great for cooking, adding to charcuterie boards, or even eating straight from the jar.

this isn't cheese? kidding but yeah i really love garlic, and what more a spicy pickled one? will surely get a kick for the charcuterie boards if i add. hopefully for me and my gf's anniversary.

 

[OhMyCheese]

I love experimenting with homemade shelf foods, so I wanted to share this process for making spicy pickled garlic that keeps well without refrigeration after the initial curing phase. The flavor only gets better with time, and it's a great way to preserve garlic while adding some heat.

To start, peel about two cups of fresh garlic cloves, making sure they're firm and unblemished. In a saucepan, bring two cups of 100% vinegar to a gentle simmer either distilled or apple cider works, just don't dilute it. Add a tablespoon of kosher or sea salt, a teaspoon of black peppercorns, two dried red chilies I use arbol though, half a teaspoon of mustard seeds, half a teaspoon of turmeric for color and preservation, and optionally a teaspoon of sugar to balance the acidity. Let the mixture simmer for about five minutes, then remove it from the heat.

Pack the peeled garlic into a sterilized glass jar and pour the hot brine over it, making sure the cloves are fully submerged. To keep them under the liquid, place a small weight or food safe item inside the jar. Seal it up and refrigerate for two weeks, shaking the jar gently every few days.
After two weeks in the fridge, the garlic will be shelf stable for up to a year as long as it stays fully submerged in the brine. Over time, the sharpness mellows while the cloves absorb all the spicy, tangy flavors. It's great for cooking, adding to charcuterie boards, or even eating straight from the jar.

oh, I love pickled garlic. although this isn't cheese, but thanks a lot for sharing

 

[Alan]

This sounds amazing. Seems the process could possibly be used with other vegetables.
Do you refill the oil as you use it in recipes?

 

[Dennis]

This gives me some ideas to make for my family. I think they would like trying these canned vegetables.

 

[Bill Potts]

Oh, you can use turmeric on it? I haven't tried that! thanks for this, another thing to try in the kitchen!

 

[theagingcellar]

Okay, so vinegar and turmeric can really help things last longer, and it sounds like the spice mix is just right. Just make sure those cloves stay covered in liquid to keep everything stable over time.