Pickled Garlic Cloves Original
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PICKLED GARLIC

Our pickled garlic comes in original mild and hot and spicy!

Our Pickled Garlic Cloves are hand-shucked from #1 elephant garlic plants and is aged for 9 months in our special brine.  This pulls out the harsh smell associated with garlic and leaves a delectable tasted.

 Both the “Original” and the “Hot” flavors offer the gourmet a taste bud tweaking surprise! Use in pasta salads, fresh lettuce salads, soups and stews or just straight from the jar on your relish plate for a refreshing surprise.

Garlic Pasta Salad

1 - 8 oz. pkg. angel hair pasta

10 - 12 cherry tomatoes, halved

1/4 cup green olives,  sliced

2 cloves Ben Jack Larado’s Pickled Garlic, chopped

1 med. zucchini, sliced

Crushed basil to taste

1/2 to 1 cup Ben Jack Larado’s Oil of Garlic Dressing

Cook pasta as directed on package, drain, rinse. Combine all ingredients, toss into pasta. Top with freshly grated Parmesan cheese if desired.

Oriental Salad

1/2 head green cabbage, shredded          1/2 head red cabbage, shredded

1/2 cup green onions, chopped                1 can water chestnuts, drained

6 spears, Ben Jack Larado’s Pickled Asparagus, chopped

3 cloves, Ben Jack Larado’s Pickled Garlic, finely chopped

1 can mushroom stems and pieces

1/2 cup canola oil                                 1/2 tsp. black pepper

1/4 tsp. dried parsley                          1/2 tsp. garlic powder

1/2 cup red wine vinegar                         1 tsp. celery seed

1 tsp. fresh ginger, grated                1 tsp. salt      

1 tsp. crushed red pepper                    1/2 tsp. cilantro

After cabbage has been finely shredded, making sure the core is removed, add onions and water chestnuts. Sprinkle with salt, cover with water and let soak for at least one hour. Rinse well and squeeze off excess moisture, patting with a paper towel. In a small bowl, mix together sugar and vinegar. Set aside. In a small skillet, saute asparagus spears, mushrooms which have been chopped into smaller bits, and pickled garlic, along with remaining ingredients until lightly browned. Add sugar and vinegar mixture to this and blend well. Pour over cabbage and toss lightly.

Grilled Onions

Peel desired amount of large silverskin onions and put them in a buttered foil baking pan. Slice a few Ben Jack Larado’s Pickled Garlic Cloves and add to onions. Sprinkle with salt, pepper and dot with butter. Cover tightly with foil and set on side of barbecue grill until done (approximately 45 minutes.) They can also be cooked in the oven. Serve with Ben Jack Larado’s Breath-O-Fire Horseradish Dressing.

Cowbunny Salad

2 tomatoes (diced)                          1 bit chives

1 bunch green onions (diced)                Celery salt to taste

1 bottle Pace Picante Sauce               Garlic salt to taste

1 can diced green chilies                              Black pepper to taste

1/4 cup Ben Jack Larado’s Pickled Garlic (sliced)

Mix all together and allow to marinate overnight at least. The longer it marinates, the better it is.

Cowboy Caviar

3 cans blackeyed peas with jalapenos               1 onion, chopped

1 green  pepper, chopped                                   

2 cloves Ben Jack Larado’s Pickled Garlic, chopped

1 bottle Italian dressing                       

1 can rotel tomatoes                                              

1 bunch gr. onions, sliced

1/4 cup Ben Jack Larado’s Oil of Garlic

Drain blackeyed peas, mix remaining ingredients. Cover with a bottle of Italian Dressing. Let marinate overnight.

Asparagus Vinaigrette

24 spears asparagus, steamed & drained

1 med. sweet onion, chopped fine

1/2 cup snipped parsley                          salt & pepper

Layer asparagus in glass dish with chopped onion. Sprinkle with parsley and salt & pepper. Drizzle clear French dressing over top. Chill 12 hours or overnight before serving.

Clear French Dressing

1 cup vegetable or olive oil                     1/2 cup vinegar

2 tbsp. sugar                                         2 tsp. salt

1/2 tsp. celery seed                             1/2 tsp. dry mustard

1/4 tsp. onion, grated                                      

1 clove Ben Jack Larado’s Pickled Garlic, finely chopped

Mix ingredients thoroughly.

Grilled Mustard & Pepper-Crusted Steaks

1/2 cup dry red wine                             1/2 cup lard, melted

2 Ben Jack Larado’s Pickled Garlic Cloves, minced

1/4 cup Ben Jack Larado’s Smokin Gun Mustard

2 tbsp. worcestershire sauce                                      2 shallots, minced

2 tbsp. coarse ground black peppercorns                    1 tsp. dried thyme  

1/2 tsp. salt                                               hot red pepper sauce to taste

6 steaks, beef strip or ribeye

Combine wine, lard, shallots, garlic, and 2 tsp. of Smokin Gun, worcestershire sauce, 1/2 tsp. of the peppercorns, thyme and salt, mix well. Place in a baking dish and add steaks, turning several times so they are well coated. Cover and let marinate 4 hours, turning several times, again.

Prepare a medium hot charcoal fire. Combine remaining mustard and hot pepper sauce in a small dish. Remove steaks from marinade; pat dry. Spread a thin layer of mustard mixture over one side of each steak and add some of the remaining pepper. Place on grill, mustard side down. Brush with remaining mustard over and sprinkle with pepper. Grill, about 6 inches from coals, turning once until cooked as desired. 8 to 12 minutes total for medium-rare.

Grilled Dill Steak

3/4 cup olive oil                                     3/4 cup dill pickle liquid

1/3 cup Ben Jack Larado’s Prairie Dill Mustard

1 clove Ben Jack Larado’s Pickled Garlic

3 lbs. beef top round - 1 1/2 to 2 inches       salt & pepper

Combine olive oil, pickle liquid, Prairie Dill and pickled garlic in large, shallow dish. Add meat and turn until coated. Cover and marinate overnight, turning meat once. Remove meat to grill or broiler rack reserving marinade. Cook 6 inches from source of heat for about 15 minutes per side for medium doneness. Brush meat with additional marinade during grilling and sprinkle each side with salt and pepper after grilling. Cut meat diagonally across grain into thin slices. Makes 8 servings.

Red Chile Mustard Ribeyes

6 ribeye steaks 10 oz. each

1 1/2 cups Ben Jack Larado’s Blazin Chile Pepper Mustard

6 cloves Ben Jack Larado’s Pickled Garlic

3 bay leaves                              2 jalapenos, chopped

1 1/2 tbsp.salt                            1/2 cup fresh cilantro, chopped

1/2 cup flatleaf parsley, chopped           1/4 cup fresh oregano, chopped

1/4 cup Ben Jack Larado’s Oil of Garlic

1/3 cup olive oil  

Mix pickled garlic, bay leaves, jalapenos, salt and 1 tbsp. of Oil of Garlic until a paste is formed. Transfer to a mixing bowl and add the Blazin Chile and herbs. Whisk in the remaining vinegar and olive oil until smooth. Add ribeye steaks and let marinate for one hour. Prepare a wood or charcoal grill fire and let it burn to embers. Remove steaks from marinade and grill  to desired doneness, about 4 minutes on each side for medium rare. Serve with Blazin Chile to taste.

Red Flannel Hash

1/2 lb. beets, trimmed                                    2 potatoes, peeled

3 cups cubed, cooked, corn beef           1 green pepper, chopped 

2 carrots, peeled and chopped                  1 onion, finely chopped

1 clove Ben Jack Larado’s Pickled Garlic, minced

1 tsp. worcestershire sauce                2 1/2 tbsp. butter  

3 tbsp. fresh parsely, chopped

1 tsp. hot pepper sauce                             salt & pepper to taste

1/4 cup Ben Jack Larado’s Bloody Mary Mix

6 poached eggs

Place beets in saucepan, cover with cold water and slowly heat to boiling. Reduce heat and simmer until barely tender, about 35 minutes. Drain under cold water. Remove skins, cube and place in large bowl. Cook potatoes in boiling, salted water for  10 minutes. Drain. Cool slightly, cube and add to the beets. Add corned beef, carrots, green pepper, onions, pickled garlic and parsley. Mix well. Melt butter in 10” skillet and cook,  uncovered for 6 minutes. Stir in worcestershire sauce, hot pepper sauce, Bloody Mary Mix, salt and pepper to taste. Cook without stirring 30  minutes. Preheat oven to 350 degrees. Using 2 large spatulas, flip mixture over and place skillet in oven. Bake until the potatoes are brown and tender, about 30 minutes. Top with poached eggs. Serves 4 to 6.