Bill, I just packed my peppers and garlic into sterile jars, Added some
peppercorns, allspice, clove, bay leaf and a teaspoon of canning salt per
quart. Then I boiled 2 parts cider vinegar to one part water, filled the
jars, sealed and processed 30 minutes in a water bath (no pressure). By
adding the spices directly to the jars one can vary the flavors greatly. One
jar of jalapenos got a 1/2 cup of sugar, another some mustard and celery
seed. I think any garden veggie can be pickled this way. A friend pickles
carrot sticks with green beans along with garlic and a serrano. Asparagus
and okra are good as well.
i had some dilly beans given to me by a friend
and they had some garlic in there. it was good,
but i'm not really much of a dill pickle kind of
there is a commercial product (or there used to
be) called garlic pickle (from a company called
Patak's which does other spice jars and mixes too
from India). it is nothing like an american pickle
it is more like a spiced relish mix often with dates
onions, golden raisins, etc.
it is wonderful stuff, my gf of the time and i would
eat it on toast or right out of the jar. i could
never really figure out the recipe, but have always
wished i could as we grow plenty of garlic and i'd like
to have a good way of using it.
anyways, i'm not really much into dill pickles or
things like that, but i do like pickled beets and
three (or more) bean salad. i won't be making more
of those until next summer so i'll have to remember
to put some in a batch and see if we like that
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