I keep on posting about this so I decided to make it a post that I could link to.
I recently made pickled vegetables. I did garlic, onions, carrots, cauliflower, broccoli, sweet peppers, olives, and cucumbers. The picture is what's left of what I made.
Here is the recipe I used.
Refrigerator Pickled Vegetables
3 qts water
1 qt white vinegar
1 cup pickling salt
4 to 5 lbs vegetables
1 bunch fresh dill
at least one head garlic per jar, add more to vegetables if desired
• Combine water, vinegar, and salt.
• Bring to a boil. Remove from heat and refrigerate overnight in glass or plastic jars.
• Next day, scrub vegetables.
• Put some dill flowers and at least 5 peeled garlic cloves into each canning jar. (I like to add peppercorns, too!)
• Pack vegetables into jar nice and tight, cover with cold brine, secure lids, and refrigerate at least 3 days.
• As you take out and devour pickles, put more cucumbers in the jar, and keep the cycle going.
Here are other useful hints and recipes:
Onion, cucumber, bell pepper, squash or any other pickle items can be added to any of these recipes.
Pickling salt is simply fine, pure granulated salt. In supermarkets it is sold as canning or pickling salt. It has no additives.
Kosher salt is often used for pickling because its grains are larger and therefore less densely packed than pickling salt, therefore you need more volume of kosher salt----about 1 and a half times as much if you are substituting for pickling salt. Kosher salt requires heated water to full dissolve.
There are small grain, no additive, salts available that are not listed as pickling salts.
Pickled Garlic
2 whole heads garlic, divided into peeled cloves
2/3 cup distilled white vinegar or white wine vinegar
3 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon commercial mixed pickling spice
3 sprigs fresh thyme, 3 inches long
one 1/2 pint sterilized jar with lid
• Peel garlic, cut any pieces that are thicker than 3/4 inch in half length-wise.
• In a small saucepan, boil vinegar, sugar, salt and pickling spice, stirring until sugar is dissolved.
• Add garlic cloves and return to a boil; cook stirring for 1 minute. Put thyme sprigs in jar then pour in garlic, liquid, and spices, filling to within 1/4 inch of top, making sure garlic is covered. Cover tightly. Let sit at room temperature for 24 hours to blend flavors, then refrigerate for up to 2 months.
Makes one 8 ounce jar.
By: Renee Shepherd and Fran Raboff
Shepherd's Garden Seeds
Another pickled garlic recipe
4 heads garlic
1 pint jar
3 dried red chilies, such as arbol (optional)
1 cup unseasoned rice vinegar
1 tsp. salt
1 tsp. sugar
Preparation:
1. Bring a large pot of water to a boil. Meanwhile, separate garlic into cloves. Drop cloves into water and cook 30 seconds. Drain and rinse with cold water. Peel cloves.
2. Put cloves in pint jar and arrange chilies in jar, if you like.
3. Combine vinegar, salt, and sugar. Pour over garlic to cover (you may have some leftover). Cover jars with lids and store in refrigerator for at least 1 month before using. Garlic will keep, chilled, for at least a year.
I think this should work with garlic. I added the garlic. The webpage on garlic I looked at said the heat preserved garlic lost much of its health benefits so I’m at least willing to try this.
Fresh Refrigerator Pickles
3 large cucumbers
1 bell pepper (green or red)
1 onion
Garlic cloves
1 tablespoon salt
2 teaspoons celery seed
1/4 cup granulated sugar
1/2 cup white vinegar
• Wash and scrub cucumbers.
• Slice into a medium sized bowl, leaving peel on, about 1/8" thick.
• Wash and remove seeds from pepper.
• Remove skin from onion and scrub well under cold running water.
• Finely chop the onion, garlic and pepper; add to cucumbers.
• Sprinkle with salt and celery seed.
• Cover loosely with plastic wrap and set aside for 1 hour.
• In a small saucepan, bring vinegar to a boil then remove immediately from heat.
• Stir in sugar, stirring until dissolved.
• Allow to cool, then pour over cucumbers (after they have been sitting for 1 hour, as above).
• Mix well; cover and refrigerate for at least 24 hours before serving.
Submitted by: CM
Dill refrigerator pickles with garlic
1 1/2 lb small pickling cucumbers (like Kirby), cut in half lengthwise
2 cups cold water
1/2 teaspoon celery seed
3 tablespoons kosher salt
1 tablespoon dill seed
2 cups white distilled vinegar
1 tablespoons sugar
4 cloves garlic, sliced
1 tablespoon mustard seed
1 teaspoon red-pepper flakes
Directions
• Evenly divide the garlic, dill and cucumbers among four wide mouthed pint jars.
• In a large bowl, mix together vinegar, water, red pepper flakes, celery seed, salt, mustard seed and dill seed. The spices may float to the bottom, so use a spoon to evenly divide anything that is leftover into the jars. I suggest you do this over a large bowl. The cucumbers start to float and displace liquid. Add the overflow back into the brining mixture before you fill up the next jar.
• Cap tightly and refrigerate at least one week before eating.
This site might be of interest to those who like garlic http://www.gourmetgarlicgardens.com/pickle.htm
