33 pickled garlic recipes

Southern fried dill pickles: crispy cornmeal-battered pickle chips spiked with cayenne, hot sauce, and Worcestershire. The classic roadhouse appetizer, golden and tangy.

Monte Cubano is the Monte Cristo meets Cuban sandwich mashup: ham, smoked turkey, Swiss, mustard, pickles, and garlic mayo soaked in egg and pan-fried until golden.

Classic bread and butter pickle slices with cucumber, onion, and green pepper in a sweet-tart cider vinegar brine with mustard seed, turmeric, and celery seed. Canned for the pantry.

Slow cooker ground turkey tacos with mushrooms, tomato paste, white wine, and pickling spices, topped with a homemade yogurt cream sauce with nutmeg.

Fog City Diner's homemade tomato ketchup: fresh roma tomatoes simmered with cider vinegar, sugar, pickling spice, and cinnamon for a restaurant-style condiment. Makes 5 cups, lasts a month.

El Charro Barbacoa, shredded slow-simmered beef brisket (or eye of round) layered with roasted green chile, chile colorado salsa, green olives, tomatoes and jalapenos. Tucson-style barbacoa with bright, complex heat.

This burrito is made with a combination of Mexican and American cuisine, that is sure to please American tastes.

Loaded tuna nicoise sandwich on grilled Italian bread with roasted peppers, kalamata olives, capers, and a homemade oregano vinaigrette. A Mediterranean-inspired lunch that eats like a feast.

Grilled black bean pizza swaps tomato sauce for a smoky black bean spread, then piles on Monterey Jack, roasted peppers, tomatoes, olives, and pickled jalapeños. A Southwest take on grilled summer pizza.

Basic red gazpacho is the classic Andalusian chilled tomato soup: ripe tomatoes, red bell pepper, cucumber, garlic, and stale bread blended with sherry vinegar and olive oil. No cooking required.

Pickled baby corn on the cob in a sweet-sour brine with turmeric, celery seed, and garlic. Refrigerator pickle that turns sunshine yellow and lasts a week.

Old-school salt brine fermented dill pickles with fresh cucumbers, dill stems, garlic, and bay. The crunchy deli-style pickle that ferments in a week on your counter, no vinegar needed.

Cold dilly beans are crisp pickled green beans canned with garlic, fresh dill, and a hint of cayenne in a cider vinegar brine. A snappy, shelf-stable summer pickle ready in two weeks.

Garden dill pickles with garlic, mustard seed, and a salty vinegar brine. Easy water-bath canning recipe that turns a glut of summer cucumbers into pantry pickles.

Pickled hot red peppers: whole small chilies canned in vinegar brine with garlic, allspice, peppercorn, and bay leaf. Topped with olive oil and processed for shelf-stable storage.

Mexican-style pickled jalapeno chilies blistered then packed with carrot, onion, and garlic in a vinegar brine sealed with olive oil. Taqueria-style escabeche for the pantry.