There are several factors to consider when making a spicy garlic pickle. The most important is to use fresh garlic and vinegar, as this will preserve them for several months. If you are using vinegar, add serranos and adjust the spice/heat to your taste. If you’re using bottled water, you can use the bottled variety. However, it’s important to keep in mind that canned pickles may not be available for a long time.

Canning pickles

If you’re interested in preparing your own homemade pickles, you’ll likely want to know how to make spicy garlic pickles. To begin, wash and peel the cucumbers. Place them in the washing machine on a gentle cycle. Rinse thoroughly. Next, add the garlic and spices. If you’d like your pickles to be spicy, add red pepper flakes. To preserve the pickles, place them in a cool place overnight. This recipe is not exact, but it will give you a delicious pickle that’s packed with flavor. There are several ways to preserve your homemade pickles, including preserving them in jars. Refrigerator pickles don’t require pressure canning, and they can be stored for up to a month in the fridge. Refrigerator pickles, on the other hand, need to be refrigerated for at least three days. Pickled garlic scapes can be stored for up to two weeks. You can also make them in smaller batches and freeze them for gift giving.

Adding serranos

Adding serranos to a spicy garlic pickle recipe is a delicious way to spice up your next snack! Start by chopping the cucumbers lengthwise. Cut each spear lengthwise into quarters. Place the sliced serranos, tarragon, bay leaves, and spices between the spears. Toast over medium heat until fragrant. Once toasted, pour in the vinegar. Stir until the vinegar is simmering. Add the sugar and water. Cover the jars and process for 15 minutes or more. Using a jar that can hold eight ounces of pickles, prepare the serranos. Cover the jar with a lid to prevent them from spoiling. Store the pickles in the fridge. Serranos are not fully pickled until the following day. Once they are ready, you can serve them with a variety of dishes. If you are making spicy garlic pickles for the first time, try this recipe.

Adjusting spice/heat

To make this tangy and savory condiment, you must first prepare the garlic. Peeling it is an important step for this recipe. Place the garlic in sterilized jars, leaving about 1/2 inch headspace. Pour brine over garlic, allowing it to soak for about a week. While the longer the pickle cures, the better it will taste, and a week to three weeks should be just right. Add pickling liquid until the cucumbers are submerged. You must also add the peppercorns, mustard seeds, coriander seeds, garlic, and red pepper flakes. If you are using a larger jar, fill it with water. Cover the jar and refrigerate for 48 hours or overnight before serving. Once the pickle is ready to eat, serve. It is an easy dish that goes well with almost any Indian meal.

Using bottled water

Using bottled water in a spicy garlic pickle recipe is a convenient way to preserve your fresh pickles. Instead of using tap water, you can use distilled water. This way, you’ll get the same flavor from a bottled solution. However, this method might not be as good for your pickles if you have a lot of garlic in your kitchen. Fortunately, it’s still possible to make delicious pickles with it. When you use bottled water in a spicy garlic pickle recipe, you’ll avoid discoloration caused by a change in the water. This liquid is made from a solution of salt, sugar, and spices. After they’re mixed, you can pack the cucumbers in quart jars and let them cure for five to six weeks. For faster pickles, you can use a quick-eating pickling technique. This method requires fewer steps and fewer pickles. The process involves packing the cucumbers horizontally with at least half an inch of head space. Add the remaining garlic clove to the brine.