Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?

Pickled Garlic    Veg    CD   ACC


Vegetarian  Vegetable  Cold  Accompaniment  Pickles Preserve  Preserves  Preserving



225g/8oz Garlic Cloves, peeled

1 Large Red Capsicum (Sweet Pepper), deseeded and chopped

480ml/16fl.oz. White Vinegar

125g/5oz Granulated Sugar

teasp Mustard Powder

teasp Celery Seeds




1. Prepare the jars (see notes below).


2. Cut any large garlic cloves in half then place in a bowl together with the capsicum. Set aside.


3. Wrap the mustard powder and celery seeds in some muslin and tie into a little bag. Place in a large saucepan together with the vinegar and sugar.


4. Bring to the boil over a high heat and continue to boil for 5 minutes.


5. Remove from the heat and discard the spice bag.


6. Whilst still hot, spoon the garlic and peppers to warm jars using a slotted spoon then cover with remaining cooking liquid (see notes below).


7. Cover, seal and label whilst still hot (see notes below)



Notes:    see also General preparations


Jars - Use jars which are free from cracks, chips or flaws the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling vegetables.  Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).  Fill whilst still warm.


Filling the jars  Fill with the vegetables to within 2.5cm/1 inch of the top. Pour over the preserving liquid (vinegar,  alcohol etc., to within 1cm/ inch of the top, making sure the vegetables are completely covered with the liquid. Whilst still hot, cover with a waxed disc (wax side down), Immediately  place a cellophane disc over the top then cover with a screw top lid.


Storage Store in a cool dark place for 2-3 months before consuming.










 Follow us 



Key techniques required to make this recipe


Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Tips, Options and Substitutions

 See above

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

More Jams, Pickles, Preserve Recipess

Other Accompaniment Recipes 

Side Salads

Vegetable Side Dish  Recipes  

 Sign up for Free E-Mailings

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright 2000 to date [Recipes4us] All rights reserved.

 Some Photos