Thanks for watching! Make sure to check out my Amazon Storefront for a comprehensive list of all the gear I trust when cooking up my next recipe. www.amazon.com/shop/outdoorindoortexan (As an Amazon affiliate, I earn from qualifying purchases. Thanks for supporting my channel!)
@@Adam-xc7xo "Kosher salt or kitchen salt is coarse edible salt usually without common additives such as iodine, typically used in cooking and not at the table. It consists mainly of sodium chloride and may include anticaking agents"
First time attempting home pickles- I’ve just put together a jar. I only had a couple bulbs of garlic- though several cloves were about 3-4 times the size that you would normally see. I also added 2 whole jalapeños and half a cucumber to finish filling the jar. With the size of cloves, would you recommend waiting at least a couple weeks to allow the massive cloves of garlic to pickle?
@bisonfarm great question, and yes, definitely wait longer than normal to ensure they’re fully saturated before biting into one. Let me know how it turns out and make sure to check out some of the other pickling recipes I have on the channel. They’re all fairly simple introductions to pickling and a fun way to mess around with your food. Thanks for watching!
A friend of mine turned me onto a website that had a few different flavors of pickled garlic. I can't wait to try this recipe and make my own. Just need to wait for my plants to produce some pods.
I can definitely see how you could figure out dozens of various flavor ideas. Well, now I’m curious and will start tinkering with other flavors next time I’m due for making a jar. Thanks for watching as always, Greg! I really appreciate it.
@@outdoorindoortexan I got some habanero and some jalapeno. I'll follow your recipe with a bit of each. Being in New England means I'll have to wait a bit for some fresh pods.
I'd let it boil for a couple minutes and then bring it down. It's simply to ensure everything is combined properly. After filling your jar, let it cool enough to be able to pick it up by hand, then fridge. Thanks for watching!
Hey Drew!! Do you know I have never tried to make pickled garlic!? But we are garlic nuts in this house, so I think I need to try this! I am total spice whimp, so I will definitely have to cut back on the peppers!! Thanks for the recipe!
Thanks, Karen and get to it! 😂 It’s so simple and lasts for ages in the fridge, so it’s a great ingredient to have on hand. Sub jalapeños if you want to crank back the heat a bit.
@debwoods6011 well you’re going to love my channel! Make sure to check out all my other chili pepper recipes and keep an eye out for my next one, there garlic involved. Thanks again, Deb! Don’t be a stranger.
I’ve struggled with pickling okra actually. In the two times I’ve attempted it, I run into the infamous slime problem. I need to study up on it but it’s on the list for video recipes eventually.
It's just a harmless enzyme reaction, which happens due to an enzyme calledalliinase, which breaks down the amino acidalliin intoallicin. Allicin is what makes the garlic turn blue when pickled in a vinegar solution. Thanks for watching!
Thanks for watching!
Make sure to check out my Amazon Storefront for a comprehensive list of all the gear I trust when cooking up my next recipe.
www.amazon.com/shop/outdoorindoortexan
(As an Amazon affiliate, I earn from qualifying purchases. Thanks for supporting my channel!)
What the hell is kosher salt?
@@Adam-xc7xo "Kosher salt or kitchen salt is coarse edible salt usually without common additives such as iodine, typically used in cooking and not at the table. It consists mainly of sodium chloride and may include anticaking agents"
@outdoorindoortexan Why name coarse salt aka rock salt a Jewish religious name. It makes no sense. The Jewish tribe did not invent corse salt!
First time attempting home pickles-
I’ve just put together a jar.
I only had a couple bulbs of garlic- though several cloves were about 3-4 times the size that you would normally see.
I also added 2 whole jalapeños and half a cucumber to finish filling the jar.
With the size of cloves, would you recommend waiting at least a couple weeks to allow the massive cloves of garlic to pickle?
@bisonfarm great question, and yes, definitely wait longer than normal to ensure they’re fully saturated before biting into one. Let me know how it turns out and make sure to check out some of the other pickling recipes I have on the channel. They’re all fairly simple introductions to pickling and a fun way to mess around with your food. Thanks for watching!
Love all things pickled and I love garlic! Has to be a winner. Thanks for sharing!
It’s a match made in heaven (or hell if too spicy). Thanks for watching, Carroll!
A friend of mine turned me onto a website that had a few different flavors of pickled garlic. I can't wait to try this recipe and make my own. Just need to wait for my plants to produce some pods.
I can definitely see how you could figure out dozens of various flavor ideas. Well, now I’m curious and will start tinkering with other flavors next time I’m due for making a jar. Thanks for watching as always, Greg! I really appreciate it.
@@outdoorindoortexan I got some habanero and some jalapeno. I'll follow your recipe with a bit of each. Being in New England means I'll have to wait a bit for some fresh pods.
Sounds awesome!
Thanks bud!
This looks great- gonna try it with Fresnos and a touch of sugar. Thanks for the video!!
That should be a great tweak. You’ll have a fresh snap of pepper and no heat. Let me know what you think!
I drooled while watchimg this! looks delicious
Thanks, Karen! I have a batch in the fridge at all times. So good!
Great episode! We LOVES us some garlic!
Thanks so much! I always appreciate y’all swinging by.
fire. gonna whip this up this week.
Yeah buddy! Let me know what you think and thanks for watching.
I love this idea! Thanks for sharing, will try.
You are so welcome!
looks like they turned out awesome
They’re HOT but tasty. Perfect for cooking. Thanks for swinging by, Sadie! Hope y’all are doing well.
How much time boil the vinegar water?? & how many day put at room temperature?? Or put direct in the refrigerator
I'd let it boil for a couple minutes and then bring it down. It's simply to ensure everything is combined properly. After filling your jar, let it cool enough to be able to pick it up by hand, then fridge. Thanks for watching!
Hey Drew!! Do you know I have never tried to make pickled garlic!? But we are garlic nuts in this house, so I think I need to try this! I am total spice whimp, so I will definitely have to cut back on the peppers!! Thanks for the recipe!
Thanks, Karen and get to it! 😂 It’s so simple and lasts for ages in the fridge, so it’s a great ingredient to have on hand. Sub jalapeños if you want to crank back the heat a bit.
I use jalapeño and abit more sugar...a sweet garlic with a mild kick
Sounds like a tasty change! A garlicky cowboy candy. Thank you for reporting back and thanks for watching!
Awesome. Just subbed
Thanks so much!
@@outdoorindoortexan Texan here also. But I love hot peppers, garlic and canning. So works for me.
@debwoods6011 well you’re going to love my channel! Make sure to check out all my other chili pepper recipes and keep an eye out for my next one, there garlic involved. Thanks again, Deb! Don’t be a stranger.
Do you have any pickled okra recipes?
I’ve struggled with pickling okra actually. In the two times I’ve attempted it, I run into the infamous slime problem. I need to study up on it but it’s on the list for video recipes eventually.
@@outdoorindoortexan ok thanks
Mine turned blue, did I add to much vinegar?
No that’s a common chemical reaction to acid (vinegar) when pickling garlic sometimes. It’s perfectly safe just weird 😂
Why the garlic turn blue?
It's just a harmless enzyme reaction, which happens due to an enzyme calledalliinase, which breaks down the amino acidalliin intoallicin. Allicin is what makes the garlic turn blue when pickled in a vinegar solution. Thanks for watching!
To stop it turning blue you can blanch it
Bj en français svp merci beaucoup
Thanks for watching!
Did your garlic turn blue?
Good eye, Brent! Yup that’s a common side effect of pickling garlic. It’s normal and safe to eat. Thanks for watching and leaving the question.
Mine always does and idk why ,I always thought I was doing something wrong or it had went bad
@trenthoward7504 haha yeah it threw me off my first time as well.
@@outdoorindoortexan I need to send you some seasoning ,I have my own seasoning company
Hey I am always a fan of trying out new things! You’re welcome to email me at Outdoorindoortexan@gmail.com
That has to be incredible, nice job Drew.
Thanks so much! We use this stuff constantly in cooking. It’s an excellent ingredient to have on hand in the fridge.