The pickled garlic pickle recipe is something that I always make every time there is some kind of harvest from the farm. I have blogged many times about pickled onion and garlic; this time, I thought of talking about pickled garlic.
Garlic is generally considered one of the good practices in Bangladeshi kitchens. Garlic goes good with onions, ginger, curry leaves, etc., in curries. To preserve the freshness of garlic for a longer time, I take out the garlic clove from the hardcore and dry roast it to soften it, chop them and keep them with water. I do this for a week and then dry roast the garlic again when it is completely softened. Do not throw the garlic clove that is soft.
I generally make garlic pickle for my dinner. It also goes well with any kind of dishes like dosas, casseroles, pizza, etc. I am in love with my pickles and can make them with white or yellow onions. For this recipe, I do not use onion, only garlic.
Here is the simple garlic pickle recipe with step-by-step photos.
You can easily make this garlic pickle at home, and it will give you a fresh garlic taste without using a garlic press.
To make pickles, you need pickles or cider vinegar, garlic, and any kind of onions. Usually, I use red onions. You can use any type of onion-like sweet onion, red onion, white onion, etc.
To preserve the freshness of garlic for a longer time, I take out the garlic clove from the hardcore and dry roast it to soften it, chop them and keep them with water. I do this for a week and then dry roast the garlic again when it is completely softened. Do not throw the soft garlic clove.
Garlic pickles can be made in a few different ways. In today’s post, I am giving you a simple way to make garlic pickle. Here is the simple garlic pickle recipe with step-by-step photos.
It’s a relatively easy recipe that I learned from a friend of mine.
Just simmer all the ingredients for about 15 minutes, strain, and enjoy!
1.4 oz Courcelle soda
2 tbsp kosher salt
2 tbsp garlic powder
½ tsp ground coriander
½ tsp cayenne pepper
½ tsp white pepper
3.6 oz pickle juice
1 oz olive oil
¼ lb ground beef
3.6 oz Italian bread crumbs
¼ lb onions, diced
1.2 oz garlic, diced
2 large tomatoes, diced
2 cloves of garlic, minced
1 yellow bell pepper, chopped
1 teaspoon red pepper flakes
3 cups tomato sauce
2 cups shredded mozzarella cheese
Prepare and salt the jars (makes them taste great when done!)
Soak the jars in salted water for at least a half-hour
Combine all the ingredients in a medium-size bowl and stir together thoroughly.
Preheat oven to 375 degrees Fahrenheit.
Take the lids and place them on the jars (optional)
Pour in the brine and screw on the lids.
Place the lids and rings on the jars.
Place them in the oven on the middle rack and bake for one hour.
Remove from the oven and let cool completely.
Remove the rings
Allow cooling for at least 30 minutes before refrigerating. the soft garlic clove
The 7.5oz jars I used yielded 6 servings.
Most people will think the pickle taste is the most overpowering, but they’re delicious! I suggest serving these with a small piece of freshly toasted bread.
More Ideas You’ll Love!
Use the ginger-garlic sauce as a dipping sauce to dip celery and carrots in. You can also use the garlicky vinegar sauce as a marinade for chicken or meat.
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