Just added the vinegar to two big bottles and put it in fridge for a week Is it one quarter cup of soy to one cup of water I couldn't quite make out what you said? Cheers Mark Looking forward to tasting the finished product
I was looking for a pickled garlic recipe that was a bit different from the ordinary, and decided to give your recipe a try. I am so glad I did - these are soooo delicious! The only hard part was letting the garlic sit for a couple weeks before eating. I cheated, almost immediately. If you love garlic, you should give this recipe a try. Thanks!
My pickled garlic with your recipe, I have to say, da bessessssesss👍🏼👍🏼 It all came out perfect. Need to start working on another batch soon. Mahalo 😘😘🤙🏼🤙🏼
I taught a client how to make it and she sold it to bars. Another person said that her husband loved it so much that she made it by the gallons and he ate it like popcorn.
@@HawaiisPickleLady Mahalo Auntie Going To Make This For My Mom I Think She Will Like It 👍 A Lot. She's Been Making Kimchee For All Her Kids. That It's Time I Make Something For Her.🌺🧄🤤👍🌺
Oh my just drained the vinegar off the garlic , first stage ,tested one and soo good , just made the second stage and I can't wait to try and let my son a new chef try .❤️
Thank you for making an easy to follow recipe accessible. There are too many recipe videos on RUclips where the person doing the talking just loves the sound of their own voice and goes off on a tangent once too often. Keep up the good work, I look forward to seeing more recipes on your channel.
I just made this as per "Pickle Lady's" recipe. Absolutely perfect!! Best pickled garlic I have ever,ever had. (And I live in China/Korea town in my city) I just made the Soy Brine today and had to taste test. No way I can let this sit for 2-3 weeks!! Thank you Mrs Pickle Lady! Mahalo
Yes, the secret is in the blanching. I had a Korean friend who swore hers was the best. She did not blanch it and a had a tummy ache for 2 days. That was my most popular pickle when I did many demos in Hawaii. Here's a tip. I used to burn my hands peeling so much garlic. For a head of garlic, put it in a small dish, cover it and micro it for 20 seconds. Cool for few seconds and you will be able to peel them so easily as the garlic shrinks and the skin is loose. Just cut off the ends and if you want it to stay crunchy, you can put it in ice water. You can do several heads but the heating time may be few seconds later. I also grind them up in my mini processor and 4 heads fit in a small 8 oz jar. I refrigerate it and scoop out what I need. I always have it on hand and it lasts at least 2 weeks.
Thank you for your recipe. I just came back from hawaii last week. my sister bring me the pickled garlic and it is absolutely not spicy. I have no idea how to do that until found your video. I will try it.
OMG I started the pickled garlic after 1 week. Now waiting. The vinegar smelled yummy so now I am using last vinegar to start new pickled garlic before tasting the one waiting on. Yummy waiting patiently. Thanks again for recipe
Mahalo, mama-san! I have been making the Korean style that sits in the sauce for about six weeks before it loses part of the garlic "bite". Now that I know about your channel, I will try yours and your other recipes. Thank you for sharing your experience and love.
I'm such a dope..... I never thought about blanching, then ice shocking the garlic before pickling it to keep it crisp. This is super helpful and pickle brine is versatile enough to play with without going ten miles too far! I once bought a bottle of teriyaki pickled garlic from a farmers market which was delicious, but I could never find it again and this will definitely help in trying to recreate the recipe!
Here's a trick to peel garlic. Put the whole heads of garlic in the microwave for 20-30 seconds. Take it out and cool a little and you can peel the skins off easily. I just take a small bird knife to cut off the brown bottoms or spots. If you have several heads, it may take longer. Your hands don't get "burnt" and all sticky. So much faster then peeling garlic the old way. If you're making a lot, buy the pre peeled garlic from Costco. I also buy the 2 lb bags from Costco for $5 because it comes from California not China. Other stores usually have a sleeve of 4 heads and can be as much as $5 but from China.
So glad I found your video Aunty! 🥺 I moved to Las Vegas about 7 years ago and C R A V E pickled garlic! I’ve been looking for recipes but always had that bite. Thank you so much, I can’t wait to try out this recipe❤️
This looks great, definitely gonna try this. I clicked 3 other garlic videos that were just music and text before finding this one. Really like your style.
I read and heard that heating garlic removes it's health benefits. Been making pickled garlic recently. Just using vinegar and a Tbsp of cane sugar. I added some Himalayan pink salt. I let it sit for a week. Still crunchy, it does have a bite still, but I'm eating with a meal..not eating it as a snack. Not using soy sauce due to sodium content.
Omg I wish someone in my ‘ohana would make this and give me just a small bottle! I remember when you gave Marie and me the leftovers from a camp family picnic. It was the best picked garlic we ever ate! I think she did make it one time after that. It’s so good with rice or poi or even by itself. We had it with goat cheese! Mahalo for sharing the recipe. 💕🌺
Looks yummy. I'm going to try your recipe. I'm mexican and we love pickled veggies. We do one with chili peppers. But I really love soy sauce and I'm curious about this recipe. Thank you
Thank you so much. I finally made 2 bags worth. I boiled the water and poured the cold garlic into the boiling water. It cooled off the boiling water and after 2 minutes it still had that bite. So I added another minute, then another and another till it was just right. Took about 6 minutes and garlic crunchy and no bite. Ate about 20 pieces in 6 minutes. Next time I’ll set it out for awhile to room temperature. No kissing for a day now 😘😘.
Wow, just what I was looking for. I'm a haole boy in Waialua, been here over 30 years and just decided to pickle some garlic. Hit you tube and go figure, Hawaiian pickle lady. Winners!
Thank you so much! I watched so many pickled garlic videos but I was disappointed with the results using their instructions. Even after over 3 weeks in the fridge, my pickled garlic just tastes like raw garlic dipped in vinegar! I will be trying the boiling method to take the bite out of the garlic 😊 Thank you for the advice! Take care.
Please let me know how it turned out for you. And you don't know how many people I've met in my lifetime that said it tasted like it was marinated in vinegar and didn't take out the hotness of the garlic.
Mahalos plenty Aunty for showing how for make this, I love pickled garlic, miss going foodland for get some pickled garlic. Mainland no get Foodland out here 😢
I just drained two gallons of garlic that had been soaking for 8 days and boiled the sugar, soy sauce and water. Waiting now for it to cool down before pouring over the garlic and then wait one more month. I so excited 😁
@@ishanisathi8735 Really it tastes like vinegar absorbed garlic. I taste tested it after putting the soy sauce brine over it, it tasted really good. Sweet/sour taste to the garlic. I can't wait for a month to go by.
Mahalo...
I've been doing this several years to preserve my Garlic and onions for ages.
I'm on my third batch of this pickled garlic, and I still can't wait four weeks. This is still my favorite recipe and it's so addictive.
I liked pickled garlic, I am going to make it right now. I appreciate you for sharing your recipe.
I'm giving this a big thumbs up. RUclips has blocked me from leaving a thumbs up on the video page.
Thank you ☺️. I don't understand about these things, still learning. Maybe when I get to a thousand views, it'll better. lol
@@HawaiisPickleLady I'll be adding a tablespoon of chili sauce to my batch I like the heat.
Looks yummy im going to give it a go 👌 fabulous
Why did they block you. Weird
I am so very excited to try this. Thank you so much for sharing this!!!
The most simple pickled garlic recipe. I'll definitely try it.
Just added the vinegar to two big bottles and put it in fridge for a week Is it one quarter cup of soy to one cup of water I couldn't quite make out what you said? Cheers Mark Looking forward to tasting the finished product
I was looking for a pickled garlic recipe that was a bit different from the ordinary, and decided to give your recipe a try. I am so glad I did - these are soooo delicious! The only hard part was letting the garlic sit for a couple weeks before eating. I cheated, almost immediately. If you love garlic, you should give this recipe a try. Thanks!
Nice. You don't have to wait that long. It also keeps a long time. Now I lessen the soy and add some water as I try to avoid too much salt.
Okay, I'm putting my trust in you and giving this recipe a shot. I will come back when I try it!
Everyone loves this. Someone made this to sell and one lady says she makes it by the gallons because her husband eats it like popcorn.
My pickled garlic with your recipe, I have to say, da bessessssesss👍🏼👍🏼 It all came out perfect. Need to start working on another batch soon. Mahalo 😘😘🤙🏼🤙🏼
I taught a client how to make it and she sold it to bars. Another person said that her husband loved it so much that she made it by the gallons and he ate it like popcorn.
@@HawaiisPickleLady
Mahalo Auntie Going To Make This For My Mom I Think She Will Like It 👍 A Lot. She's Been Making Kimchee For All Her Kids. That It's Time I Make Something For Her.🌺🧄🤤👍🌺
Grandma's recipes are the best, well done for recording this. Wish I had done the same with my grannies specialties.
Oh my just drained the vinegar off the garlic , first stage ,tested one and soo good , just made the second stage and I can't wait to try and let my son a new chef try .❤️
Thank you Ma'am for the recipe
I've tried a few recipes and this one is by far my favorite! She knows what she's saying
How much soya sauce did she add Is it a quarter of a cup? I am not sure
Look at my website-hawaiispicklelady.com under pickles.
Thank you for making an easy to follow recipe accessible. There are too many recipe videos on RUclips where the person doing the talking just loves the sound of their own voice and goes off on a tangent once too often. Keep up the good work, I look forward to seeing more recipes on your channel.
Mahalo for the recipe! I can’t think of a better way to spread aloha than by sharing delicious recipes 😋
I missed this when i was in South Korea..i will do this one of these days. Thank you mama
My kind of lady, straight to the point. Can't wait to try this!!
Explained very nice and easy
Hope you enjoy it.
I just made this as per "Pickle Lady's" recipe. Absolutely perfect!! Best pickled garlic I have ever,ever had. (And I live in China/Korea town in my city) I just made the Soy Brine today and had to taste test. No way I can let this sit for 2-3 weeks!! Thank you Mrs Pickle Lady! Mahalo
Yes, hard to wait. If you want it less salty, I put less soy and add some water. You can also cut down on the sugar.
Mahalo! I have a question. After boiling the sauce, do you need to wait until it cools or can you pour it hot into the garlic? 😅
@@zolbooulziisaikhan552 I let it cool! I think it would continue to cook the garlic and take some crunch out.
I've been searching a perfect recipe for this pickled garlic and your recipe is the one I've been looking for. Thank you!
Yes, the secret is in the blanching. I had a Korean friend who swore hers was the best. She did not blanch it and a had a tummy ache for 2 days. That was my most popular pickle when I did many demos in Hawaii. Here's a tip. I used to burn my hands peeling so much garlic. For a head of garlic, put it in a small dish, cover it and micro it for 20 seconds. Cool for few seconds and you will be able to peel them so easily as the garlic shrinks and the skin is loose. Just cut off the ends and if you want it to stay crunchy, you can put it in ice water. You can do several heads but the heating time may be few seconds later. I also grind them up in my mini processor and 4 heads fit in a small 8 oz jar. I refrigerate it and scoop out what I need. I always have it on hand and it lasts at least 2 weeks.
Thank you for your recipe. I just came back from hawaii last week. my sister bring me the pickled garlic and it is absolutely not spicy. I have no idea how to do that until found your video. I will try it.
OMG I started the pickled garlic after 1 week. Now waiting. The vinegar smelled yummy so now I am using last vinegar to start new pickled garlic before tasting the one waiting on. Yummy waiting patiently. Thanks again for recipe
Your the best grandma!
Thank you so much for this recipe. I made it 3 weeks ago and we all love it so much I just made another batch.
Can’t wait to see how I go making this!
I Love your energy, I like this easy recipe too!!👍🥰
Some people eat it like popcorn.
Thanks grandma!
You are so welcome.
Love this , I will be trying to copy this
Mahalo, mama-san!
I have been making the Korean style that sits in the sauce for about six weeks before it loses part of the garlic "bite". Now that I know about your channel, I will try yours and your other recipes. Thank you for sharing your experience and love.
Sounds great! Like I said, a friend made me taste hers and I had a tummy ache for days and had stink breath. No problem with mine.
I love you Grandma,, you're such a good teacher
Thank you so much. I love doing this.
Will be trying this thank you
You'll really enjoy it. When I was working, a client made some and sold it to a bar. It's good because it's not hot.
you are the sweetest when you say "smash the like button". I did.
Thanks so much.
Thank you for sharing your wonderful ingredients. Mahalo🌺
You are so welcome!
Yup i am definitely going to be making this! I love garlic and this looks amazing!
I'm such a dope..... I never thought about blanching, then ice shocking the garlic before pickling it to keep it crisp. This is super helpful and pickle brine is versatile enough to play with without going ten miles too far! I once bought a bottle of teriyaki pickled garlic from a farmers market which was delicious, but I could never find it again and this will definitely help in trying to recreate the recipe!
Here's a trick to peel garlic. Put the whole heads of garlic in the microwave for 20-30 seconds. Take it out and cool a little and you can peel the skins off easily. I just take a small bird knife to cut off the brown bottoms or spots. If you have several heads, it may take longer. Your hands don't get "burnt" and all sticky. So much faster then peeling garlic the old way. If you're making a lot, buy the pre peeled garlic from Costco. I also buy the 2 lb bags from Costco for $5 because it comes from California not China. Other stores usually have a sleeve of 4 heads and can be as much as $5 but from China.
Thank you for sharing your pickle garlic recipe. Looks easy enough to make.
So glad I found your video Aunty! 🥺 I moved to Las Vegas about 7 years ago and C R A V E pickled garlic! I’ve been looking for recipes but always had that bite. Thank you so much, I can’t wait to try out this recipe❤️
you'll be happy. Some people make it by the gallons and some even sell it.
This looks great, definitely gonna try this. I clicked 3 other garlic videos that were just music and text before finding this one. Really like your style.
Thanks for the compliment.
Made this last month and tasted it now. Very nice!!!
Thank you for the info, i am from thw PHilippines eager to learn it.
I read and heard that heating garlic removes it's health benefits. Been making pickled garlic recently. Just using vinegar and a Tbsp of cane sugar. I added some Himalayan pink salt. I let it sit for a week. Still crunchy, it does have a bite still, but I'm eating with a meal..not eating it as a snack. Not using soy sauce due to sodium content.
Omg I wish someone in my ‘ohana would make this and give me just a small bottle! I remember when you gave Marie and me the leftovers from a camp family picnic. It was the best picked garlic we ever ate! I think she did make it one time after that. It’s so good with rice or poi or even by itself. We had it with goat cheese! Mahalo for sharing the recipe. 💕🌺
You're welcome. Glad you enjoyed it. I improved the recipe so it's not so dark.
Thank you for sharing this recipe! ❤ Love how detailed it is! I will definitely try making this and share it with my family!
Hope you enjoy. I will do another video Japanese style with chiso (beefsteak leaves or perilla, ume or Japanese red salted plums.
I can't believe I'm just now finding your page! I'm so happy right now!
Welcome!! You'll be happy to see that there are over 130 videos. Thanks for subscribing.
Oh my goodness! You just made me so very happy, thank you so much for sharing all your wonderful videos! ❤
Thanks for this easy recipe. I will definitely make it tonight
You'll love it and so will those who try it.
I like the way you explain it , very easy
Mahalo Aunty, this is the first simplest pickling recipe I've found, I'm definitely trying this out🤙🏾🤙🏾
Hope you enjoy.
2022…I Love her so much ❤️
Thank you
Thank you for sharing your recepe!
Looks yummy. I'm going to try your recipe. I'm mexican and we love pickled veggies. We do one with chili peppers. But I really love soy sauce and I'm curious about this recipe. Thank you
Please do!
Soo good job
Thank you. More good things coming.
Mahalo for an ingenious and original (to me) recipe.
You made it look very simple to try. I'm definitely going to try it. I'm a great lover for garlic and any garlic flavored food. Thanks
WOW-SUCH SUCH AN EZ RECIPE!!!!👍😁😆🙂👍💯💯
Thanks madam, I made mine and i love to scoop one anytime of the day.....
THANK YOU VERY MUCH FOR YOUR VIDEO. I CAN'T WAIT FOR 4 WEEKS, SO I DOUBLE IT.
Mahalo for explaining it clearly ❤it!!!
Glad you got it. One of my most popular videos.
What a cutie:)) Thank you for your garlic recipes.
I’m making this now! Thank you! Your voice is very relaxing 😎
You'll love it, one of my most popular videos. Be sure to try the Japanese chiso ume garlic too.
Thank you so much. I finally made 2 bags worth. I boiled the water and poured the cold garlic into the boiling water. It cooled off the boiling water and after 2 minutes it still had that bite. So I added another minute, then another and another till it was just right. Took about 6 minutes and garlic crunchy and no bite. Ate about 20 pieces in 6 minutes. Next time I’ll set it out for awhile to room temperature. No kissing for a day now 😘😘.
Glad you experimented. You had quite a bit so the longer time was necessary. Thanks for sharing.
Love this video and my Family will love you for the Garlic🙏💕🤗 Thank you and all the best from Germany
Wow, just what I was looking for. I'm a haole boy in Waialua, been here over 30 years and just decided to pickle some garlic. Hit you tube and go figure, Hawaiian pickle lady. Winners!
Thanks for subscribing. Be sure to check all the other videos and shorts. Premiering Birria, Mexican tender beef, today at 6 p.m.
Thank you ❤️
And lots of love from🇮🇳
You're the best auntie Mahalo for sharing
Thank you so much,
Thanks mom
This recipe is the best. I really like it so delicious garlic pickles I made it so many times
Thanks, everyone who tries it, likes it. One person said she makes it by the gallons because her husband eats it like popcorn.
Thank you so much! I watched so many pickled garlic videos but I was disappointed with the results using their instructions. Even after over 3 weeks in the fridge, my pickled garlic just tastes like raw garlic dipped in vinegar!
I will be trying the boiling method to take the bite out of the garlic 😊
Thank you for the advice! Take care.
Please let me know how it turned out for you. And you don't know how many people I've met in my lifetime that said it tasted like it was marinated in vinegar and didn't take out the hotness of the garlic.
I love korean pickled garlic so i will definitely try this recipes. Thanks for this video. 🤗
I made another 6 pounds, but have 10 more days till it will be ready and my mouth still watering thinking about it.
Is it good ?
Thank you for this recipe. ❤❤❤
My pleasure 😊
Thank you for sharing..
Thanks for sharing your recipe of pickled garlic. I will do it as this the simplest recipe i've seen so far.
Yes, very easy and delicious.
Mahalos plenty Aunty for showing how for make this, I love pickled garlic, miss going foodland for get some pickled garlic. Mainland no get Foodland out here 😢
But so easy to make.
I'm gonna try ASAP
Definitely subscribing and following !
Awesome, thanks so much!
I wanna try and make that. Mahaloz for making this video
Thanks I’d like to try this recipe!
Please do!
Thank you aunty!! I moved to the WA now I have to make some of our Hawaiian goodies myself.
Yes, I'm sure you can get almost all the ingredients here. Keep on watching and cooking.
Love to try today when i go home i well make it
Very good & thanks
I just drained two gallons of garlic that had been soaking for 8 days and boiled the sugar, soy sauce and water. Waiting now for it to cool down before pouring over the garlic and then wait one more month. I so excited 😁
How does the garlic taste with just the vinegar?
@@ishanisathi8735 Really it tastes like vinegar absorbed garlic. I taste tested it after putting the soy sauce brine over it, it tasted really good. Sweet/sour taste to the garlic. I can't wait for a month to go by.
You don't have to wait that long. Eat some and save the rest.
You can do it with just vinegar. Experiment, the recipe is yours.
Thank you! I’m going to give this a go real soon xx
You won't regret. In a demo, one lady thanked me because she now makes it by the gallons because her husband eats it like popcorn.
@@HawaiisPickleLady yes! Got all the ingredients- just got to make it (and then wait hehe).
I’m sure they’ll be delicious!
Anyong haseyo! Simplest pickled garlic recipe. Love your video, Korean grandma. Gracias desde México 🙏
I am Chinese. Thank you for subscribing.
Thank you so much for this recipe
Looks yummy! By the way, when using garlic in any pickles, fermented ones too, the initial boil keeps the garlic from turning purple.
Thank you so much
I definitely will try this recipe.thanks for sharing.
Easy to make. You can use less soy and add water to cut down on salt
Need to make this right away
You won't regret it. So yummy and doesn't give you indigestion.
I will try to make my own pickled garlic..thank you God bless
You da bes anty. 🤙
Like button smashed 🤙🏾
Thanks so much.
thank you for sharing this pickled garlic to us God blessed ma'am ching,next time share with us green union pickled also thanks
I will do green onion knots with miso dip and Kim Chee. It's on my to-do list.
Fantastic recipe 👍 so nice and easy... I love easy recipes. Many many thanks.
Thanks, many people like this recipe. Someone told me she makes it by the gallons for her husband because he eats it like popcorn.
I will try now. Thank you for the tips
Thank you for your recipe! I closed out your video ready to cook and thought… that lady is too adorable I Gatta follow her ❤
Hope you enjoy.
Oh my goodness! I'm absolutely in love! I can't stop eating it! Thank you so much!❤️❤️❤️
I'm glad you like it.
Awesome Aunty 🥰 Mahalo for sharing 😁
You're welcome, glad you enjoy.
Will try...
So easy and delicious.
Aloha anake. Is this the type that they are seeling along with poke. I buy it all the time now i will make my own. Love it
Truly enjoy watching you cook and using your tips for my cooking Mahalo
You're very welcome.