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?
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?
Fermenting garlic is a great way to make an already healthy food into probiotic perfection. Tastes pretty awesome too! Great for pestos, hummus and salsa, or bite into a clove, if that's your style!
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!
.jpeg "Pickled Wet Garlic")
