Pickled Garlic

Tags

Edward Lee, garlic, molasses, pickled, pickles, snacks, soy

For Christmas, my dearest hubby gave me Smoke and Pickles – the cookbook by Edward Lee, a Louisville chef, whose recipes have a lovely twist of Southern and Asian flavors. This pickled garlic is lovely.

I finely mince it and then add it back into the molasses soy sauce to use as a dipping sauce for potstickers. It would also be a great garnish for Bloody Marys or as a nibble to go with other pickled items and your cocktail.

Pickled Garlic

• 2 heads of garlic, each clove peeled and rinsed with water
• Distilled white vinegar
• 1 cup soy sauce
• 1 cup water
• 2/3 cups rice vinegar
• 1/4 cup white sugar
• 1/4 cup molasses
• Crushed red pepper flakes, to taste

Place the garlic cloves in a jar and cover with the white vinegar. Cover and refrigerate for 5 days. Drain the garlic and rinse with cold water. Place the garlic back in the jar. In a saucepan, combine the soy sauce, water, rice vinegar, sugar, molasses, and red pepper flakes. Bring to a boil, then turn off and allow the flavors to mingle for 15 minutes. Pour the liquid over the garlic cloves, cover, and refrigerate for a week. Enjoy for weeks!

One Jar Refrigerator Dill Pickles

Tags

dill, gardening, gluten free, home grown, pickles, preserving, refigerator, small batch, vegetarian

I have three rapidly producing cucumber plants. I have enough to enjoy but not enough to can jar after jar of pickles. Maybe one day. But today I just want to make one jar. The rest I will make into Cucumber Onion Salad.

One Jar Refrigerator Dill Pickles (from The Kitchn)

• 2 or 3 decent sized pickling cucumbers
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1/2 tbsp pickling salt
• 2 garlic cloves
• 1/4 tsp crushed red pepper
• 1 tsp dill seed
• 1/2 tsp black peppercorns

Wash and slice the cucumbers. In a saucepot, combine vinegar, water and salt. Bring to a simmer. Place the spices into the jar. Be sure the jar, lid and ring is very clean. Pack the cucumber slices firmly into the jar. Pour the brine into the jar, leaving approximately ½ inch headspace. Tap jar gently on countertop to dislodge any trapped air bubbles. Apply lid and let jars cool. When they’ve returned to room temperature, place jar in refrigerator. Let it sit for at least 48 hours before eating. Make 1 pint.