Це відео не доступне.
Перепрошуємо.
How to Make Homemade Pickled Garlic
Вставка
- Опубліковано 27 лис 2018
- Combine the immune boosting powerhouses of garlic and apple cider vinegar in this homemade pickling recipe! Learn the simple approach to making this staple in our home for preventative health.
Gonna make this for garlic snack on tiktok LOL
Lmao same
SAME LMAOOO
SAME LMFAOOOOOOO
SAME LMAOOO
LMAOO SAMEE
Im here because of lala from tiktok ☺️😜
SAMEE
same 😁
SAME! Hahaha. Really intrigued how it tastes like
Same
BHAHAHA SAME
im here because of that girl on tiktok 😩😂
SAME 💀
same boat lol🤣
Can’t find this anywhere, checked 3 different stores
Same
omg same my mom just asked me what i’m going to do with the pickled garlic
Who’s here in 2021 looking for a pickled garlic recipe to make the garlic snack on tiktok and because they can’t find it in the store 🙋🏻♀️
Y E S
Omg why are they no where in stores!?!? 🤣🤣 love OUR COMMITMENT THOUGH!!
Find at bass pro
I love that you re-purpose jars. I learned that from my Parents and Grandparents. I always save pickle jars, olive jars, sauce jars for use with making quick/refrigerator pickles. Even my Boston Baked Bean Pot does double duty as a Pickling Crock. I'm the only one who eats pickles, so the small jars are great for me.
Yes, I love trying to repurpose as much as possible. Ooh, nice to be able to stack a bunch of small jars then! It is so easy and fast just just make one quick little jar of pickles.
2 cups water
2 cups vinegar
Tsp of salt
Sugar (opt)
It really depends lol
thank youuu, she talks a bit much 💀
Do you need to boil it?
@@pooki3princess yeahhh
Yes, you need to boil it. You mean, once it's in the jar, correct? It's to ensure proper canning method.
Never even thought of eating it for health benefits! I just love the taste!
Ooh! You were getting all the benefits and didn't even know it! The high sulfur content is great for helping the body produce glutathione too. Enjoy!!
Love your video . Trying tonight. Something great to keep in the fridge. I’m going to add 3 whole all spice, alil brown sugar, pepper flakes and turmeric 🥰
Sorry for the delayed response. Um... that sounds amazing!!! How did the allspice/turmeric/pepper flake batch come out? I'm really glad to hear it was helpful. Thank you.
Such a good guide, Thanks! Great tip with the turmeric!
I'm glad to hear that. Thanks!
Yay!!!! Love pickled garlic! Good Idea for gifts!
Woah, I've never thought of giving these as gifts! I did make gifts this last year (vanilla extract, finishing salt, chocolate covered almonds...) but I never thought anyone would be excited to receive a jar of garlic!! You've inspired me!!
Awesome! , Thank you for making it healthier way, and sharing with us. ❤ your recipe. May God bless you. 👍🤲🤲🙏👌
Great video but I have one piece of advice. You cannot boil the lids because if you do you will destroy the sealant which gives you the airtight seal. You can use warm water and a little bleach to sterilize the lids. You can boil the rings with no problem. Also, do not tighten the lids all the way before putting them in the pot for 10 mins because the air and games from inside the bottle that you are boiling out have no where to go. When they come out and cool test them to make sure the lids are sealed then you can tighten them down tightly. Just a few pointers I've picked up and it seems that Alton Brown has the same theory so I must be doing something right. Happy New Year.
Great! I love Alton Brown. I will do that about not completely screwing the lids on until they are cooled.
how much water is in the big pot.....does it cover the tops or come up near the tops........thanks for your reply
@@carolburnett8372 I'd have to dbl ✔ but I believe its an inch
A little tip since you said you fermentate a lot of stuff you can buy fermenting containers in different sizes ! So you could save up space and you don't have to worry because of air because it has an inner lid to push down to get the air out has been a life changer for me ! :) Thank you for your Tipps !!
Really?!?! What an excellent idea. Where do you get yours?? I have been pickling/canning for a while, but am just diving into the world of fermentation and would love to learn more. I think I have a solid sauerkraut down now, but need to branch to other veg. ~Jessie
The link to the one I have www.amazon.de/Crazy-Korean-Cooking-G%C3%A4rbeh%C3%A4lter-Vakuum-Innendeckel/dp/B00M40ANMO/ref=mp_s_a_1_2?keywords=kimchi+beh%C3%A4lter&pd_rd_r=072bf3a2-6344-409d-bf95-11ea54022595&pd_rd_w=PlO4A&pd_rd_wg=o4wK3&pf_rd_p=aee97d05-91c6-45ff-82f9-cd1efb75407e&pf_rd_r=0PNQXHH4SKSFR65QV5P4&qid=1569260572&s=gateway&sr=8-2
Really changed my life I would definitely recommend ! I hope I could help !!
Much love
Amra
Thanks for Sharing youre way of pickeling garlic cloves 🙋🏻♀️
I like to use white vinegar sometimes too
Yes, I will use white wine vineger sometimes as well. Especially for cucumbers. It's nice to change it up sometimes!
Love love love picked garlic, thank you for this information video!
You are so welcome! I'm glad to hear it was informative!!
What a great video!
Thanks for the tip! Will be definitely trying it.
I am very glad it was helpful!
Thanks ! I always wondered how to do it. Good and easy to follow.
Glad it was helpful! Let me know how it comes out!!
Thank you for the recipe on the pickle garlic...I'm going to make me a large jar for myself...😊
I'm glad to hear it was helpful! Let me know how your jar comes out!
Yum! Started pickling garlic last Christmas. 🧄
Thank you for sharing this.
You are so welcome! Glad it was helpful!
My grocery store has stopped carrying pickled onions so this has come along at a perfect time. My only question is: where do you get the huge container of garlic cloves?
Costco!
Alternatively you can order them off of Amazon.
Sams
put garlic cloves in a jar, close and shake. all garlic is peeled. dont by prepeeled, thats... dont think of that as too much work, escpecially not when it comes to quality of food
WHAT?!?! Why haven't I heard of this trick?!?! I'll definitely try it next time!!! Thanks so much for sharing!! About how much do you fill the jar to shake?
@@weseeksummits9068 I've tried that and it works. I still buy pre-peeled, when making vast amounts.
I bought prepeeled and it cost less than a regular whole garlic.
horrible
I can't wait to do this. I'm new at it. I want to do garlic & a few other veggies
Hi loved your video. Just wanted to know do we keep in fridge after one month of fermentation in pantry ?And how long do they stay good once it’s jar is opened after one month of fermentation ?
Loved your info and video. Rita from 🇨🇦👍
Awesome! Thank you!
$12 ! ! cider (with mother) a gallon ! Here in Michigan it's $23 !
In fact, it's the same brand.
Easy to follow..Thank you.
I'm glad it was helpful!
First time trying this I made two small jars… One of them I don’t think the lid sealed properly… Should I just refrigerate that one and use it anyway for other recipes, I am worried about bacteria if I didn’t do it right.
Thank will use this vid for my garlic, this year I planted enough to yield 100 bulbs
Awesome!!! Let me know how it comes out!!
I have a dumb question: If i use apple cider vinegar, would it leave a sweet taste of any kind, or does it depend on the sugar?
I guess what I'm getting at is i do NOT want sweetness lol i just want to make sure I'm using the right vinegar or whatever else for my purposes. Great video, thank you!
Thanks for sharing your recipe. I pickle garlic
Oh good; I'm glad it was helpful. Is there anything else you enjoy doing in your pickling?
Just found your channel and you have a great presentation. I’m wondering how grating fresh turmeric work aside from the power. Do you have any idea how much grated raw would measure against dry in tsp/Tbsp? Also, or your other channel members reading this, is there a way to can/hot water bath garlic in oil? Many thanks for the video and all of the helpful advice.
I realize this video is 3 years old but thought I’d comment anyway. Please don’t tighten the lids that tight, it could cause your lids to buckle, finger tight should do the trick.
Why can these if they’re pickled? And where/how do the gases escape? Great video especially with the variety of garlic you made. Definitely on my bucket list. Thanks.
Yes!! Great tips. I have learned as well since making this about the tightening of the lids. We do a whole variety of quick pickles, but I can these so they can sit shelf-stable for a while.
Can you do everything (but no boiling) and store to use in a few weeks? Small batch one or two 8oz jars.
Ik this is probably a stupid question lol but can u add olive oil with the ACV?
THANKS FOR THIS VIDEO!
Definitely making this today😁👌🏼🤟🏼
You're welcome! I'm glad it was helpful. How did the batch come out? You know, I've never tried adding olive oil. What are you wanting by adding the oil?
Fantastic video, very informative 👏 did it the same way and turned out great!!!
Glad it helped! Enjoy your tasty garlic!!!
How long is this self stable for?
Can you re use the cider vinegar/water mix for the next batch As in Thailand the cider vinegar is very expensive?
Ooh, I've never had that question. I do drink the liquid as I use the garlic in the jar. I know the canning process boiling hurts some of the raw properties, but it still has benefits, so I drink it. Is there a quality rice wine vinegar or something you're able to get locally? You could use a different vinegar and keep the cider vinegar for raw applications.
If I wanted to make a smaller jar, would it just be a case of using one cup of water and acv rather than 2 cups?
Absolutely. Scale up or down as needed. If you don't have quite enough liquid, it's easy to make just a little more. If you have a little too much, just add it to some more water and drink!
How come you dont have to use a standard canning pot? How come you didnt wipe the rims with vinegar before you put the lids on? Ive never canned anything but have been watching trying to learn and im curious why you do it differently?
Very interesting question about wiping the rims with vinegar; I haven't heard that and was always taught to wipe the rims with a clean cloth so that there aren't any "goobers" which could allow bacteria to grow. I don't use a regular canning pot because I don't have one! This one works just fine!!
Love your UA-cam name!!
As often as you can get it "raw." I agree!
I made this and waited 30 days. I tried to eat one and it was like fire in my mouth!? Should I just wait for more time to pass?
Thanks
Great! Thank you so much!
Glad it was helpful!
Did you also add any water to the ACV?
Yes! It's about half and half vinegar/water.
Hi , I just discovered your channel and I love it, please for the cornichons or the small cucumbers, did you use the same technique as the garlic? Thank you
Thank you so much! I hope you are able to glean some useful ideas and we love learning, so please share with us your wisdom. Yes, I use the same technique if I was going to do cornichon. I really like a white wine vinegar with pickles, instead of the apple cider, but you have freedom to experiment! And with pickles, especially, it's fun to add herbs. I look forward to hearing from you more Samira! ~Jessie
Does the garlic stay crunchy? I’m really trying to find a recipe that keeps the garlic crisp
When making acetums you should really use plastic lids, as vinegar corrodes metal.
Ooh... have reusable lids for putting things in the fridge, but haven't seen any which work for the canning process. Do you have a link or recommendation?
The liquid is it pure apple cider vinegar ? No water ?
How long will the sealed jars keep in the pantry?
Great question. I don't have an exact answer, but mine have definitely sat in the cool pantry for over a year...
Is it normal for the garlic to turn blueish green?? I searched it up it says it was fine but I'm still a bit skeptical
Sorry for the delay in response. Yes, it's totally fine. It could have something to do with the water quality and the additional minerals in tap water interfering with the sulfur and minerals of the garlic. Try using distilled water and let me know if that makes a difference!
😅
after you open from storing a month in pantry.....do you put back in pantry or store in refrigerator?
Good question! I keep it in the fridge once opened.
Gosh I used the old brine from the store bought pickles and I tried one before letting it pickle first and jeez Louise the burn I mean the after taste is kinda like garlic bread worth it even tho my stomach is still burning
Nice job.
Thank you for this video! I’ve been looking for a recipe to make pickled garlic for health benefits. I was just going to ask if I can add tumeric. Do you think adding tumeric and pepper would be good? I know that pepper enhances tumeric benefits. Maybe even some ginger.
Do you have to refrigerate after opening?
Where do you draw the line between pickling and canning?
Um, that's a good question. I guess I end up using the words interchangeably. But, pickling could be a "quick" version which uses vinegar and doesn't get canned. My son will make quick pickles frequently, just letting the veg sit in salt and a little vinegar for a few hours. Canning doesn't always require vinegar, but does require proper boiling technique so it can be shelf stable. Does that help? Sorry for the delay in response.
If we are going to refrigerate and eat soon do I have to do the hot water bath?
Does it need to be done in a pressure cooker?
It doesn't need to be, but I believe it can. I have not canned with the pressure cooker method yet. Please let me know how it comes out!
Pickling is good. I like to make huge mason jars of fermented garlic.
How long did you boil the ACV?
I just do enough to help dissolve the salt.
Thanks 👍👍👍
You are welcome! I hope it was helpful.
Hi ty for your video, just have a question, can you use all vinegar or does it have to be half vinegar half water?
Great question. I would recommend sticking with half water. Otherwise it comes out QUITE pickled! I mean, good for a "pucker face" competition. Way too intense. You can definitely play around with the ratios a little bit to get the "crunch" and consistency you prefer.
Do you refrigerate these after opening?
Thank you for posting. You make it look like a piece of cake. You know what I mean. Like way easy.
Thanks for watching!
I'm pretty certain that bacteria cannot survive in a vinegar brine. The same is true with salt water. Your precautions would be more for fermentation.
Hello! How long does this last unopened on the shelf? I would like to do this for long term preservation. Also can I use this same recipe for cabbage and onions? Awesome video!
She cans them at the end, so probably 18-24 months. I don't do much canning though, so may have to get a second opinion.
I want to know if it is crisp in texture I want it to be crunchy
Don't screw your lids n as tight as you can. Just finger tight. Also. Warm your lids before you use them. Don't put the full jars not any pan to boil them for 10 minutes. If your bottles sit on the bottom of the pan they will get to hot and break. Always use a canner. You can buy them at Walmart or many other stores.
I plan to make these this week, I bought a bag of peeled garlic ...3 lbs. of it so I gotta get busy....the last boiling water.....how much water was in there? were the jars all covered over the tops, or just partly.......I am not sure, thanks so much for your answer.....and anyone else if you see this please answer .......thanks
Water goes over the jars. Super late 😉
I like to add a couple of Thai chillies peppers in there, give it a little kick. Btw.. If you have an Asian store you, they do still sell them. But I don't care for it cause its on the sweet side.
Great suggestion. Thank you so much. I'll try that next round! ~J
I carry garlic everytime I travel to Transylvania.
send my love and support to all food channel ✨✨✨✨✨✨🤗🤗🤗
Food love!!!
How long are they shelf stable?
Sorry for the delay in reply; I'm just checking comments now. I haven't done a proper experiment on shelf stability, but I've had some in my pantry for about a year and they're still great.
Thanks ill try this sometime😉 am ur new Filipino sub☺
Can I use normal vinegar instead of apple cider vinegar? please help!
I'm sorry for the delay in commenting. (I blame covid and the world falling apart lately.) Yes, you can totally use white wine vinegar as well!
How long will these last: weeks , months or years?
Bought some garlic stuffed olives, was by far the better pickled item I'd tasted. I'm going to eat these like candy, thank you :D.
Sounds great!
Question... do u cut the Lil brown tips off or leave them ...
cut them
Well, the OCD side of me would cut them off, but I usually do larger batches, so it's not worth the bother. Just leave 'em; they're fine.
Do you know if the allicin is still in it ?
looks good! mine turned blue though. does anyone know how i can avoid that?
The blueness is caused by the mineral content in your water. It doesn't affect the quality in any way, but if you don't like a blue-tinge to your garlic, use filtered water.
@@weseeksummits9068 I don't mind it, but I'm hesitant to serve it to others. I tried distilled water, they still turned blue.
@@weseeksummits9068 I blanched the cloves in distilled water and used distilled water for the brine. Came out perfect! Thanks for your help.
@@mattmorris5001 thanks for letting is know 👍
Definitely screwed up on everything before I saw this video. I will do this as soon as I get more garlic and supplies.
Any success???
You can get organic peeled organic garlic from Costco in California at least
Oh that's awesome! I'll have to keep checking.
You don't want to tighten ur jars tight just finger tight, if you tighten tight then release just a hair. When I first started canning many years ago I tighten my jars as you tightened and lost many jars of fruit, you have to loosen so air can escape.
Great tip; thank you so much!
I love this video. Thanks for the advice. Have you ever had your garlic turn blue?
No! But I've heard that an enzymatic reaction between garlic's amino acids and sulfur compounds in the presence of acids can be blue-green in color. Some variables may be the age of the garlic, if the garlic had some initial pigmentation, and temperature. Cool though!
Mrs. Massey yes mine went green blue thro the reaction of the vinegar ... that makes it look unappetising ....I read you have to blanch it first ...but then it gets soft ? and I like it crispy ...would like to know how to make it stay crispy
Diane Robson The blue color is starting to go away in some of the jars. I peeled some of my own garlic, and those didn't turn blue. The ones I bought from the store turned blue.
I had mine turn blue-green and overtime went back to regular color. Still perfectly safe to eat
"It's pure science. Garlic is rich in sulphur and water contains copper. When these two elements come into contact with each other they combine to form copper sulfate which causes the garlic to turn greyish or greenish blue. Perfectly natural, safe & edible to eat." From The Intuitive Body Foodie Network
Hi There ! First thanks for the guide. I tried to make but my garlic turned greenish what is the reason please?
"It's pure science. Garlic is rich in sulphur and water contains copper. When these two elements come into contact with each other they combine to form copper sulfate which causes the garlic to turn greyish or greenish blue. Perfectly natural, safe & edible to eat." From The Intuitive Body Foodie Network
D McKean, thanks so much for responding to the blue questions! Let's just say things have been a little crazy and I have not gotten on here lately. I appreciate a community of support as we encourage and educate one another!!
AJ Walid, like D McKean said, it's perfectly safe to eat!! Most probably it's a reaction with your water.
Should they be fully immersed in the hot water.
Yes. It is best. I can't remember exactly what I said in this video (made three years ago) but submerged with about an inch of water over the tops is great.
Why boil your viniger mixer?
So were all here to make the tiktok snack from lalaluu girl
I tried it but after 1day the color of garlic becomes blue. Is it safe to eat?
"It's pure science. Garlic is rich in sulphur and water contains copper. When these two elements come into contact with each other they combine to form copper sulfate which causes the garlic to turn greyish or greenish blue. Perfectly natural, safe & edible to eat." From The Intuitive Body Foodie Network
Yes! As responded, it's still safe to eat!
Good info. Please use a teaspoon
My pickled garlic always turns blue I looked it up and apparently that’s natural but do you know any ways from keeping this from happening?
Interesting. What kind of water do you use for the pickling? Maybe try to use distilled.
As soon as I boiled it 19 mins my garlic turns light blue greenish . Is this good?
"It's pure science. Garlic is rich in sulphur and water contains copper. When these two elements come into contact with each other they combine to form copper sulfate which causes the garlic to turn greyish or greenish blue. Perfectly natural, safe & edible to eat." From The Intuitive Body Foodie Network
D McKean thanks, does raw garlic help release dry cough abs itchy throat?
Valerie, I'm sorry for the delay in response. (I totally blame covid and everything else going crazy around here.) As was already replied, yes, it's totally fine and safe to still eat. Yes, garlic is amazingly anti-inflammatory and anti-bacterial and has all kinds of health benefits. I highly recommend it as part of your wellness routine for many such reasons! (I have fought of strep twice by chewing raw or pickles garlic with honey and cayenne. And I use all my great oils, of course!)
@@weseeksummits9068 OK, its great that it remains safe, but lets be honest, its not very presentable, kids find it yucky. What should i look out for if i want to avoid the blues? Would distilled water be a solution? Thanks.
Fantastic
Thank you so much 😀
Hi. Does the garlic still stay crunchy/crisp or does it go soft and mushy?
It definitely softens, but doesn't go mushy. I'd say it's firm.
I try to make garlic pickle but it’s colour change to black can you please help me about this problem thanks.
It's the minerals in your water reacting with the garlic and vinegar if you diluted your vinegar. Use distilled water or all vinegar
Can I eat it as soon as I make these? Or do I have to store it in the pantry for a month?
Sorry for the delay in response. I mean, you can eat it if you want... but it will still be spicy! It needs to sit for a while if you want the garlic to mellow.
You didn't mention about the garlic turning blue. I read about it and it's generally safe but I don't like the color.
Yes, it's definitely an unappetizing color! Totally safe to eat. It is likely the water.
Hello :)), and thank you!
Does the flavor and the smell change when you eat it pickled? Hugs!
Hey! Sorry for the delayed response. Yes, if done properly, it should lose the "bite" of raw garlic and not smell so strong. Of course, it will have some vinegar tang.
Is it spicy if you eat it
Sorry for the delay in reply. It shouldn't still be spicy if it was canned properly and sat for long enough. It will still have some garlic taste, but not the "bite."
My husband and I tried this. I was wondering if the garlic is supposed to change color?
To what color? See other comments as this is a common question.
i made this pickled garlic recipe and the garlic is still like spicy and not very good and not very pickled, what did i do wrong? i tried a piece after a week and thats how it was so i waited longer now its been 3 weeks and still tastes the same
Hmm... I'm not quite sure. Did it get softer? If not, it might not have been completely pickled/sealed. Ours definitely gets a little softer and less spicy, but it sits a while. A week is not long enough. When you tasted it after a week, did you reseal the jar?