Spicy pickeled garlic

I thought I published this last week.  Guess I missed.

 

We grew our own garlic this year.  Planted it in spring instead of fall so it didn’t get full heads on it, but supper easy to grow.  Just pull apart a head of garlic and stick them in them an inch or so under ground pointy end up.  Honestly one of the best parts of growing garlic is using the green garlic.  It’s the tops, they’re totally fabulous.  Garlic and sweetish and just a great flavor.

Anyway my garlics were looking pretty done so I decidedto pickle them.  With jalapenos of course 🙂  We didn’t can them this time, just store in fridge for about a week before using.  Yum.  These are really tasty and Matt loves them on sandwiches.  We also pickled some of the green garlic tops but haven’t tried them yet.

Spicy pickeled garlic (more of a process than a recipe)

Take skins off garlic.  Our heads were so small and tender that many of them didn’t need to be skinned. Trim off any inedible bits and stuff into serialized jars. (we did the same thing with the greens, just packed really tight)

Slice up a few fresh jalopenos into rings and pack into jars.  (I didn’t add to the greens)

To message the white vinegar needed, pour over the top of the ingredients in the jars.  Pour out garlic heads, jalapenos, and vinegar into pan.  (We poured off the vinegar but left the greens in the jars)

Add  1 12/ tsp pickeling salt, 1 tsp black pepper corns and boil garlic for 2 minuets (more boiling will result in softer garlic)

Ladle garlic and peppers into the jars, cover with hot liquid and place lids on.  (for the greens we poured the hot liquid, which is flavored with the peppers over the top then closed).  Leave cool overnight and store in fridge.

I’m sure you could properly can these so that they would last longer.  I just totally hate mushy pickled garlic so decided to give these a shot.  Very tasty.