|The Classic Food of Northern Italy|
|by Anna Del Conte|
In this sumptuous collection of dishes, drawn from all the regions of northern Italy, Anna Del Conte has chosen the very best recipes garnered fro...
1 - 10 of 68 for pickled garlic
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Either home canned ... Drain; add sugar, garlic, and spices. ... or smaller ones. They do not have to be sealed. Serve cold. They are delicious and crisp.
Drain and cut ... jar. Add sugar, garlic, and spices. Let dissolve. Stand 2-3 weeks in refrigerator before using. Turn occasionally so everything mixes well.
Cut pickles in ... and sugar and garlic in a large ... day. Keep pickles in a cool place. After 10 days put in gallon container and store in refrigerator.
Rinse whole pickles ... hot pepper and garlic as you fill. ... pickles/sugar to refill jar. Let set in refrigerator 1 week, shaking occasionally. Serve chilled.
Drain pickles and ... chunks. Layer pickles and garlic in jars. Boil other ingredients 15 minutes and pour over pickles. Let set 2-3 days. Keep refrigerated.
Thoroughly wash the ... salt and minced garlic. Bring the ... boiling water bath for 5 minutes. (Start timing when the water returns to boiling.) 4 pints.
This recipe makes ... jar. Put 2 garlic and 1 dill ... water bath. Consult your favorite canning reference for more details on proper canning techniques.
In small piece ... heads, 2 cloves garlic, and 2 ... cool, dark place at least 2 months before serving. Store opened jar of pickles in the refrigerator.
Cut pickles in ... spice, mustard seed, garlic and peppercorns with ... time the sugar at the top is dissolved. When liquid is clear, pickles are ready.
Drain pickles and slice. Cover with ice for 1 hour. Drain. Add spices, sugar, vinegar and garlic. Let set 1 day. Stir occasionally. Put into smaller jars.
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