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Introduction
Pickled garlic and chili in vinegar is a versatile and flavorful addition to your kitchen repertoire. Not only does it bring a zesty and spicy punch to your dishes, but it also offers numerous health benefits. Packed with antioxidants, anti-inflammatory properties, and digestive support, this tangy pickle can boost your immune system, improve circulation, and even aid in weight loss. Simple to prepare and delicious to serve, it’s a must-have condiment for any meal. Whether you’re a fan of garlic, chili, or both, this recipe will surely spice up your culinary experience while offering a wealth of health benefits.
Ingredients:
10 cloves of garlic (peeled)
5 fresh red chilies (sliced)
1 cup white vinegar (or apple cider vinegar)
1 tablespoon sea salt
1 tablespoon sugar (optional, for a slight sweetness)
1/2 teaspoon black peppercorns
1/4 teaspoon mustard seeds (optional)
1 bay leaf
1 small glass jar with a lid
Instructions:
Prepare the Garlic and Chilies: Peel the garlic cloves and slice the fresh chilies into small rings. If you prefer a milder version, you can remove the seeds from the chilies.
Sterilize the Jar: To ensure your pickled garlic and chili stays fresh longer, sterilize the jar by boiling it in water for about 10 minutes. Once done, let it air dry completely.
Prepare the Vinegar Brine: In a saucepan, combine the vinegar, salt, sugar (if using), black peppercorns, mustard seeds, and bay leaf. Heat over medium heat, stirring occasionally, until the salt and sugar dissolve completely, and the mixture reaches a gentle simmer.
Pack the Jar: Place the garlic cloves and sliced chilies in the sterilized jar. Pour the hot vinegar brine over the garlic and chilies, ensuring they are fully submerged.
Seal and Cool: Close the jar with a tight lid and allow it to cool to room temperature. Once cooled, place it in the fridge to pickle for at least 48 hours. The flavors intensify as it sits, so letting it rest for a week is even better for deeper flavors.
Tips for Serving and Storing:
Serving Ideas: Pickled garlic and chili in vinegar can be used as a condiment on salads, sandwiches, tacos, or even as a topping for rice and noodles. It’s also an excellent side dish for grilled meats, fish, or vegetable stir-fries.
Storage: Keep the jar sealed and stored in the refrigerator. The pickled garlic and chili will last for up to a month. Always ensure that the garlic and chilies are covered in vinegar to maintain freshness.
Spicy Adjustments: You can adjust the spice level by varying the amount of chili used or by removing the seeds for a milder version.
Variants:
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