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Pickled Garlic
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Posted: Aug/23/2008 10:23 AM PST
Does anyone have a simple recipe for pickled garlic. I have an over abundance of garlic and I would like to pickle some. Thank you. Tina |
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Posted: Aug/23/2008 11:10 PM PST
I don't have a recipe for pickled garlic, but I love to keep this braised garlic around. It lasts pretty much forever in the fridge. Fill a saucepan about 1/4 full with peeled whole garlic cloves. The size of your pan is determined by how much garlic you have! Toss in some fresh herb sprigs (I like rosemary and thyme). Put in inexpensive dry white wine to come almost to the top of the garlic. Then put in an equal amount of oil. Sprinkle with salt and pepper. Put over medium heat until it boils. Turn the heat down and simmer. Keep an eye on it. After an hour or two the wine will have evaporated entirely and the garlic will start to fry and turn a just a bit golden in the oil. Take it off the heat at this point and cool. The garlic will be meltingly soft and sweet, and the oil will have a great garlic and herb flavor. You can use the garlic in any recipe that calls for "roasted garlic", spread it on bread, put it in sauce, mash it in potatoes, best of all smear it over a big fat steak. |
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Posted: Aug/28/2008 6:38 AM PST
Well it does look like no one pickles garlic. I finally got a change to ask my dad how he does his and it is so simple it is nuts. All he does is put the garlic in the jars, brings apple cider vinegar to a boil, pour it over the garlic and then seals the jars. Now that is to simple so I am going to try it. Thank you everyone for looking. Tina |
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Posted: Aug/28/2008 7:16 PM PST
Usually such questions are asked in the Canning section, but here's a refrigerator only that works great. Garlic Pickles (Easy to Make Refrigerator) Whole peeled garlic cloves Red wine vinegar Salt (about 1 Tbs. per cup of vinegar) Place the cloves of garlic in a jar with an air-tight lid. Add enough vinegar to cover, and add salt. Place lid on jar and shake to dissolve salt. Store in the refrigerator for two weeks before using to "cure". These should keep almost indefinitely, covered and refrigerated. NOTES : Alternative: Kikkoman's light soy sauce with reduced salt Place the cloves of garlic in a jar with a lid and add enough vinegar to cover. Place lid on jar and store in the refrigerator for two weeks to "cure". Drain vinegar off and use seperately as garlic flavored vinegar. Place cloves into jar and add soy sauce to cover. Wait a week or more before eating. These should keep almost indefinitely, covered and refrigerated. |
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