Pickled Garlic with Chiles - PCOS-Friendly Recipe
This Pickled Garlic with Chiles is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 1 1/2 cups white vinegar (5% acidity)
- 1 teaspoon canning-and-pickling salt
- 1/2 teaspoon sugar
- 3 small dried chile peppers, halved
- 8 whole black peppercorns
- 2 cups peeled garlic cloves
- 4 small bay leaves
Instructions
- Sterilize jars, and prepare lids.
- While jars are boiling, combine first 5 ingredients in a large stainless steel saucepan; bring to a boil. Add garlic; bring to a boil, and boil 4 minutes. Remove from heat.
- Place 1 bay leaf in each hot jar. Using a slotted spoon, divide garlic and halved chiles (discard remaining halved chile) evenly among hot jars, packing tightly and leaving 1/4-inch headspace; cover with hot pickling liquid, leaving 1/4-inch headspace. Seal and process jars, processing 10 minutes.
- Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.
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Frequently Asked Questions
Yes, this Pickled Garlic with Chiles recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 5 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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