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Laura's Pickled Garlic

Submitted by: Laura
This recipe is great for garlic lovers. Also good for appetizers when served with crackers or bread. 

Photo of: Garlic Pickled Eggs

Garlic Pickled Eggs

Submitted by: Gisele
These tasty pickled eggs are great to keep around as a snack. For red eggs, substitute beet juice for water. 

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Dilled Garlic

Submitted by: Delevangal
This recipe for tangy pickled garlic can be made as hot as you wish! Start with about 1/4 teaspoon of cayenne pepper, and increase the amount to taste. 

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Pickled Corn on the Cob

Submitted by: Trish
Sections of corn are pickled on the cob. A great recipe for preserving fresh corn from the summer to enjoy later in the year. Be sure to use the freshest corn possible. 

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Roasted Garlic Bean Dip

Submitted by: L Gurowitz
Roasted garlic suffuses this white bean dip with its sweet, mellow flavor. 

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Vinegar Pickled Carrots

Submitted by: Sara
Tasty pickled carrots are easy to prepare and sure to please everyone, maybe even your favorite bunny! 

Photo of: Quebec Pickled Eggs

Quebec Pickled Eggs

Submitted by: Brenda Moore
Vinegar and spices make these pickled eggs perfect for salads and party platters. 

Elin's Pickled Pumpkin

Submitted by: Elin Gottschalk
Pickled pumpkin is a holiday tradition waiting to happen! Diced pumpkin is pickled overnight in vinegar with sugar, cinnamon and cloves. Use 1 cup of water along with the vinegar for a milder flavor. The longer the pickled pumpkin is stored before serving, the better it tastes. Rescue all those poor Halloween pumpkins by doubling or tripling the recipe for pickled pumpkin throughout the holidays. 

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Grandma Jackie's Pickled Beets

Submitted by: SUNKATTT
Beets are pickled in a sweet brine with a hint of cloves. This recipe is close to my own grandmothers recipe. I think she would be proud of me as I do not have her original recipe. 

Photo of: Roasted Garlic

Roasted Garlic

Submitted by: Viviane
After an hour or so in the oven, individual cloves of garlic become sweet, carmelized and infinately spread-able.  
 
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