Best 2 Pickled Green Garlic Recipes
**Kickstart Your Culinary Journey with Pickled Green Garlic: Discover a Trio of Recipes for a Taste Sensation**
Elevate your culinary skills and tantalize your taste buds with the art of pickling green garlic. Embark on a delectable adventure as we present three distinct recipes that capture the essence of this versatile ingredient. From a classic vinegar-based pickle to a spicy-sweet variation and a vibrant herb-infused creation, each recipe offers a unique flavor profile that will leave you craving more. Whether you're a seasoned pickling enthusiast or a novice eager to explore new culinary frontiers, these recipes are designed to guide you through the process and ensure your pickled green garlic turns out perfectly. Get ready to transform this humble ingredient into a culinary masterpiece that will add a burst of flavor to your meals and impress your family and friends.
GARLIC DILL PICKLES AND PICKLED GREEN TOMATOES
It's pickling season in my house this time of the year. My husband, granddaughter and I hit the local Farmer's Market as soon as the cucumbers and green tomatoes arrive. We spend an entire morning making our pickles and work as a team. They are ready to eat after about three days in the fridge. Sometimes, we don't wait that long!...
Provided by Laurie Lenartowicz
Categories Vegetable Appetizers
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. In a clean sink or basin, wash the vegetables and drain on paper towels.
- 2. In a large 14 quart pot on stove, combine the water, vinegar, salt and sugar. Bring to a boil stirring to dissolve sugar and salt.
- 3. Slice your cleaned cucumbers in half and the green tomatoes in quarters,
- 4. In each clean jar, place 2 sprigs of fresh dill, 3-4 slices of sliced garlic, 6 slices of onion and 1/4 tsp. of coriander and peppercorns. Fill each jar with enough cucumbers (standing upright) or enough green tomatoes to fill the jar up to the neck leaving 1/2 inch space at the top.
- 5. When the brine in the pot is boiling, carefully ladle hot brine over the vegetables in jars to cover them. Leave 1/4 inch space at the top of jars. Place jar lid and screw ring over jar and turn to seal tightly.
- 6. If canning, follow the manufacturers directions for safe canning and sealing of jars in a large canning pot with enough water over jar to process and seal.
- 7. I do not process mine to seal but store them immediately in the refrigerator for cold process. They are not shelf stable using this method but do not last long enough, anyway! After three days, your pickles and tomatoes are ready to eat. I can keep them safely for two months in the fridge.
PICKLED GREEN GARLIC
Use chef Bill Taibe's pickled baby garlic recipe in his Grilled Potato and Pickled Green Garlic Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 2 cups
Number Of Ingredients 11
Steps:
- Place sugar, vinegar, cinnamon, juniper berries, mustard seeds, cardamom, ginger, fennel seed, coriander, and red pepper flakes in a medium saucepan. Bring to a boil over high heat; cook until sugar has dissolved.
- Place green garlic in a bowl; pour liquid over garlic and cover. Let stand until cooled.
Tips for Perfect Pickled Green Garlic:
- Choose the freshest green garlic: Look for bulbs with firm, unblemished cloves and bright green stalks. Avoid any bulbs that show signs of bruising or sprouting.
- Trim and clean the green garlic: Cut off the root ends and any tough outer layers of the cloves. Rinse the cloves thoroughly under cold water and pat them dry.
- Use a variety of pickling liquids: Experiment with different vinegar-based liquids, such as white vinegar, apple cider vinegar, or rice vinegar. You can also add herbs, spices, and other flavorings to the pickling liquid, such as dill, garlic, peppercorns, or red pepper flakes.
- Pack the green garlic cloves tightly in a jar: Use a sterilized glass jar with a tight-fitting lid. Pack the garlic cloves in the jar as tightly as possible, leaving about 1 inch of headspace at the top.
- Pour the pickling liquid over the garlic cloves: Make sure the pickling liquid covers the garlic cloves completely. If necessary, add more pickling liquid until the cloves are fully submerged.
- Seal the jar and let the garlic pickle: Close the jar tightly and store it in a cool, dark place for at least 2 weeks before using. The longer you let the garlic pickle, the more flavorful it will become.
Conclusion:
Pickled green garlic is a delicious and versatile condiment that can be used in a variety of dishes. It is a great way to preserve the fresh flavor of green garlic and enjoy it all year long. With just a few simple ingredients and a little patience, you can easily make your own pickled green garlic at home. Experiment with different pickling liquids and flavorings to create your own unique recipe. Pickled green garlic is a delicious and easy way to add a burst of flavor to your favorite dishes.
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