pickling Pickled hot garlic

[ShowMeDaSauce]

Brine
3/4 Cup wine vinegar
1/4 Cup water
1 TSP salt (heaping)

In the pint jar
1 TSP Tuscan seasoning
1/2 TSP Ghost pepper flakes (heaping)
1/8 TSP Pickle Crisp
Stem end trimmed garlic

Hot fill and seal. Refrigerate after it cools

 

[salsalady]

Looks very interesting! Thanks for sharing.
In the brine, i am assuming it is 1 Tbsp SALT?

 

[The Hot Pepper]

In the brine, i am assuming it is 1 Tbsp SALT?

just heaping

 

[salsalady]

But it didnt say heaping "what"....

Looking at it, TSP should be teaspoon, which is more in line with 1 cup of liquids. The ALL CAPS threw me off.

 

[The Hot Pepper]

HEAPING!!!!!

 

[ShowMeDaSauce]

Yes salt. So roughly 2200-2500mg of sodium in the entire pint jar. There will be a tiny bit of brine left over. Still got a couple more pounds peeled i need to process. May roast a cup worth today and freeze it for later use.

 

[JoelCooper]

Pickled hot garlic can be used in many ways, including as a topping for pizzas and sandwiches, as a condiment for meats and vegetables, and even as a flavorful addition to cocktails. The tangy and spicy flavor of the pickled garlic pairs well with a variety of dishes and can add a unique twist to any recipe.

 

[salsalady]

SMDS, how did this turn out? Did the garlic turn blue, which happens often with pickled garlic?

 

[The Hot Pepper]

SMDS, how did this turn out? Did the garlic turn blue, which happens often with pickled garlic?

Pro-tip: Blanched garlic will not turn blue.

 

[The Hot Pepper]

Just noticed my drunk posts. I'm guessing Heaping was Humping Sheep? Heaping? No idea

 

[salsalady]

Pro-tip: Blanched garlic will not turn blue.

Yep...

 

[Grass Snake]

HEAPING!!!!!

I can't stop laughing, my stomach hurts. Instead of using the term "F*** a duck" I'll now say "Heap a sheep"