Pickled Garlic with Chiles

Name: Pickled Garlic with Chiles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 200
Cuisine: Global
Ingredients: 4 smalls bay leaves; 8 whole black peppercorns; 3 smalls dried chile peppers, halved; 473 milliliters peeled garlic cloves; 1 teaspoon canning-and-pickling salt; 1 teaspoons sugar; 355 milliliters white vinegar (5% acidity)

Pickled Garlic with Chiles might be just the hor d'oeuvre you are searching for. One portion of this dish contains around 0g of protein, 0g of fat, and a total of 2 calories. This recipe serves 200. It is a good option if you're following a gluten free and vegan diet. If you have canning-and-pickling salt, peppercorns, chile peppers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Sterilize jars, and prepare lids.

While jars are boiling, combine first 5 ingredients in a large stainless steel saucepan; bring to a boil.

Equipment you will use

Sauce Pan

Add garlic; bring to a boil, and boil 4 minutes.

Ingredients you will need

Garlic

Remove from heat.

Place 1 bay leaf in each hot jar. Using a slotted spoon, divide garlic and halved chiles (discard remaining halved chile) evenly among hot jars, packing tightly and leaving 1/4-inch headspace; cover with hot pickling liquid, leaving 1/4-inch headspace. Seal and process jars, processing 10 minutes.

Ingredients you will need

Bay Leaves

Chili Pepper

Garlic

Equipment you will use

Slotted Spoon

Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

Ingredients you will need

Water