Saturday, November 4, 2023

Pickled Garlic with Habaneros

This is an experiment

The first time I have done this

I'm just winging this, based on previous experiments


300g Fresh Habaneros

400g Fresh Garlic cloves

500ml Cider Vinegar

1tsp Salt

1tbsp Brown Sugar (I only have brown sugar)


Slice up the Habaneros (Using gloves to protect against burning you hards)

Slice up the Garlic

Add the Habaneros to a saucepan

Add the Cider Vinegar to the sauce pan

Bring to a boil and simmer for 2 mins

Transfer the Chillies and Garlic to a bowl

Add the garlic

Make sure the contents are covered

Transfer to Jars, when the temperature has cooled but not cold

Make sure the contents are covered by the liquid

This will protect it for bad bacteria and moulds

Label and date the jars

Job done

Chilli Powder Sauce

I got some Chilli Powder free because it was past date, from Shankill Market, in Dublin

I put this together and it was very thick. I added more Cider Vinegar and bottled it up

It tasted a bit gritty but after a few days, it was perfect

Hot, Garlicy, a bit smoky, a bit sweet and just salty enough

I had to add more vinegar, as it was still a bit thick

Now it is a pouring sauce

Very handy

I use it as a sauce and as an ingredient

I may have used a bit too much cider vinegar in it but I just give a bit of a shake and it's good.


4 x 100g Chilli Powder

6 x Bulbs of Garlic Pealed

7 x 350ml Cider Vinegar

5 x Desert Spoons of Sugar

5 x Tsp Salt

5 x Tble Liquid Smoke (A big glug)


Put the Chilli powder in the Pressure Cooker with 4 bottles of Cider Vinegar

Bring to pressure and cook for 10 minutes

Then turn it off and let it depressurize naturally

Add the Liquid Smoke, Sugar and Salt

Blitz the garlic in in 1 bottle if vinegar and add to the pot

Rinse the blender with a bottle of vinegar and add to the pot 

Stir like a fecker

I had to use a hand blender because it was a bit gritty

Bottle up