Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Garlic and Onion Jam is delicious, moreish, healthy & simple to make. It is diverse - can be used over meets, with cheese boards or on a piece of toasts.
Green Beans with Garlic Pecan Oil is a 15 min vegetarian, delicious & healthy salad. The Oil recipe works great with green salads or roasted vegetables too.
This garlic-thyme compound butter will transform an ordinary loaf of bread into something amazing!
Skordalia is a Greek dipping sauce strongly flavoured with galic, it goes beautifuuly with cold meats and especially with a simple beetroot salad.
Smoked Garlic Powder; the bite of raw garlic and added smoke that's awesome in gravy, sauce, stews and more..
Fermenting garlic might seem like alchemy, but honestly it is quite easy! The following instructions will work for any size jar that you have on hand.
Fresh, zesty, garlicky parsley salsa verde ready in 5 minutes. Perfect for topping both meat and vegetarian dishes - steaks, sweet potatoes, etc.
A beautiful, fresh salsa perfect for tortilla chips or freshly fried tostones and plantain chips. All the ingredients are roasted first for an amazing flavor.
One way to have garlic on hand to easily add to salads, soups, or other dishes is to pickle it. The process is easy and, once pickled, garlic keeps for up to one month in the refrigerator.
If you've used garlic in vinegar-brined pickle recipes, you may notice that they sometimes turn bluish green in color, particularly near any areas that have been cut or crushed. So why is that, and is it still safe to eat?