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?
One of the simplest lacto-fermented recipes you can make. This process changes the flavor and the texture of the garlic, bringing out the richness and diminishing the heat. Eat it cooked, raw, or plain!
As with most recipes there are many variations for pickling garlic. This one is quick and easy with balsamic vinegar adding a touch of sweetness. The pickling juices can be used in homemade salad dressings when the garlic is gone.
This french pickled garlic was my first foray into the wild world of pickling, and now I'm hooked! The garlic's bite is soothed by the floral, herbaceous pickling solution, meaning you could eat the cloves whole! These are addicting!