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Salad or slicing cucumbers, while delicious, don’t hold up to the canning process as well and yield softer pickles. I’ve put together a little primer on making garlic dill pickles; by far the easiest thing outside of jam to can. Place jars into canner with simmering water, ensuring that they are completely covered with water. Now, take a heavy-bottomed saucepan and pour 2 tablespoons of oil in it. Once heated, add chopped garlic cloves into it. On the other hand, take a grinder and grind the roasted coriander, cumin and fenugreek seeds into a fine powder.
In one week, the pickled garlic will be ready for the table. Mustard oil is excellent for preparing this recipe since it has an inviting pungent flavor. If you have a problem with the mustard flavor, use regular vegetable oil or sesame oil. Slice the black garlic to scatter over salad or pasta.
Storing and Using Black Garlic
Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. While still boiling, pour into cucumber filled jars. If you like you hold Judaism beliefs, this garlic pickle recipe is one that you want to try. It is healthy and adds flavor to any dish with which you consume it. You can either use this method to prepare canning pickles or refrigerator pickles. In the case of refrigerator pickles, you only need to put the finished product in an airtight container and store it in a refrigerator.
For refrigerator pickled garlic, you’re done here. Just let the jars cool on the counter before storing in the refrigerator. You can also opt for red pepper flakes instead if you’d like hot and sweet pickled garlic. Feel free to add a teaspoon of each ground turmeric and whole mustard seeds to each jar if you’d like, in place of the pickling spices. This recipe for sweet pickled garlic is adapted from the Oregon State Extension Service.
Can You Eat Straight Pickled Garlic?
Pack the cucumbers in on top of the spices and garlic. Don’t squish the cucumbers when packing them in, but you don’t have to be shy about trying to make the most of the space available in the jar, either. Leave 1/2″ of space between the top cucumber and the rim of the jar. This is called headspace and it is important in creating the seal that stands between your delicious food and nasty bacteria and mold.
Since the canned pickles are likely to get mixed up with other grocery items inside your home, be sure to label them. Include the date when you made them and the probable expiry date. That way, you can be sure that your pickled garlic is still fresh when you eat it. Canning pickles give them a long shelf-life if you store them in a cool, dark place such as a pantry or cabinet. If you have space in your basement, keep your pickled garlic there.
Quick Pickles vs. Slow Pickles
Second, if you press down in the center of the lid and it doesn’t give, it’s sealed properly. If you press down and it pops or springs up, the jar of pickles isn’t sealed. You can always process your jar of soon-to-be pickles again if the can didn’t seal properly—so don’t sweat it if it didn’t work the first time. Spices, salt, and sugar are for flavor and are not for preservation in these pickled garlic recipes.
Heat the garlic on the Keep Warm setting for 10 days. Turn the rice cooker on to the Keep Warm setting, not the rice cook setting. To keep track of the days, consider sticking a note on the cooker with the final day listed.
Put some garlic cloves in a bowl, clean, and peel them. Give them some time to dry before using them in this garlic pickle recipe. Chop the ginger and green chilly finely and keep aside. A knife, chopper, or food processor would do just fine. Place the jar upside-down for five minutes and then back to the right side again. Place the jars on a dishtowel on a counter to prevent breakage.
Place the jars in an oven heated to 250°F until they are hot enough to fill with hot brine. Wait until everything heats up and pour the brine onto the pickle slices. After removing air bubbles, wipe the jar rims, pop the rings and caps on, and seal tightly.
Pickles are pretty fool-proof with their super high levels of vinegar and salt, but ever so occasionally, things can go wrong. The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes. Sarah F. Berkowitz was born in Jerusalem, raised in Detroit, and currently lives in Atlanta with her Manhattan born and bred husband. Her dream of becoming a psychologist was traded in for a laptop and chef’s hat when she decided to pursue her passion for writing and food. Sarah enjoys cooking, trying to get food to stay still for a good shot, and convincing her kids that they’re really lucky to have a chef as a mom.
I used apple cider vinegar instead because I love it’s healthy benefits. We mentally fudged the ratios because I only made an 8 oz jar of each to test. We used kosher salt instead and in the spicy we used regular pepper from the shaker cause it’s all I had again lol. We had a bit of both brines left over so we sliced some fine onion up and mixed both brines for the onion. For refrigerator pickled garlic, cap the jars, and you’re done here. Just let the jars cool on the counter before storing them in the refrigerator.
Pickled garlic is a simple way to preserve garlic at home, and it's a tasty snack right out of the jar. It can also be used in place of fresh garlic in all manner of recipes as well. In that case, the most reasonable thing to do is use garlic in place of onions in this approved recipe for canning onions at home. Feel free to adapt any pickling recipe that uses at least 50% vinegar at 5% acidity. Be careful with specialty vinegar like rice vinegar, which is often standardized to a lower acidity (for example, mine’s at 4.3% acidity). Those can still be used, but you’ll need to use more than 50% vinegar, and calculations get tricky.
For each pint jar, you’ll need about 10 ounces of garlic by weight peeled or 2 cups whole. That’s about 3/4 lb fresh garlic, not yet peeled or trimmed. I dice up the cloves into lamb vindaloo, a pungent Indian dish inspired by Portuguese colonists who use a heavy dose of vinegar in their meat dishes.
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