Pickled Garlic
This recipe for pickled garlic is a straightforward American condiment. Whole garlic cloves are combined with chopped red bell pepper and preserved in a sweet, spiced vinegar brine. The process involves a brief cooking time, but the jars must then be stored in the refrigerator for about three weeks to allow the flavours to fully develop and mellow, resulting in a delicious, versatile pickle.
Ingredients
- 0.5 pound garlic, peeled
- 1 large red bell pepper, chopped
- 2 cups distilled white vinegar
- 0.66000002622604 cup white sugar
- 0.5 teaspoon ground dry mustard
- 0.5 teaspoon celery seed
Method
- Put the peeled garlic cloves into a medium bowl, slicing any larger ones in half. Add the chopped red bell pepper and combine.
- Combine the distilled white vinegar and white sugar in a large saucepan. Enclose the ground dry mustard and celery seed in a spice bag and add it to the pan. Bring the mixture to a boil and let it boil for 5 minutes. Add the garlic and pepper, then boil for another 5 minutes. Take the pan off the heat and remove the spice bag.
- Transfer the garlic and peppers into sterilised jars, leaving about 1 inch of space at the top. Pour the remaining hot liquid over them, stopping 1/4 inch from the jar's rim. Seal the containers and place them in the refrigerator for approximately three weeks before using.
Nutrition (per serving)
Calories58 kcal
Sugars9 g
Protein1 g
Sodium3 mg
Recipe details
CategoryCondiment
Cuisineamerican
AuthorBrenda Kraneveldt
