Pickled garlic

If you’ve read my previous posts you know that I had an overabundance of garlic this year. I’ve had two large onion bags of garlic sitting in an extra bedroom, and noticed that many of the cloves were starting to sprout. So this last week, whenever I had a few minutes, I made  a couple of  jars of pickled garlic. First I viewed several recipes online and then made up my own. Since I’m storing these jars in the refrigerator I’m not too concerned about spoilage.

  • 3 cups peeled and washed garlic cloves
  • 2 cup white or cider vinegar, or a combinationpickled garlic
  • 1 cup water
  • 1/4 cup white sugar
  • 1 Tbsp salt
  • 1 tsp hot pepper flakes
  • 3 bay leaves, crumbed
  • Clean glass jars with well-fitting lids or small jelly jars
  1. Run the jars and lids through the hot cycle of your dishwasher, or sterilize in a pot of boiling water (then drain).
  2. Combine the vinegar, water, sugar, salt, and spices in a pan and bring to a boil. Add the garlic cloves and boil another two minutes.
  3. Use a slotted spoon or tongs to put the garlic into the jars. Fill jars with vinegar solution, and immediately put on the lids and tighten.
  4. Turn the jars upside down on a dishtowel and let sit for 5 minutes. Then turn the jars right side up and let cool. The lids should “pull down” and seal (if not, it’s no biggie…you’re going to keep these in the fridge).
  5. Place the jars in the refrigerator and use as needed in salsa, sauces, dips, salad dressing, etc. Also, the vinegar solution makes a great salad dressing when combined with olive oil.

Speaking of garlic and salad dressing…I’ve never found a store-bought Caesar salad dressing I really like, so I’ve started preparing my own. It’s really easy and only takes a few minutes.

  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 2 Tbsp lemon juice
  • 1 Tbsp mayonnaise
  • 1 to 2 tsp anchovy paste
  • 1/2 tsp ground black pepper
  • 1/2 cup olive oil

Combine all in a small bowl and whisk up with a fork. Keep leftover dressing in your refrigerator.

On a completely different note, our hens and pullets have started laying! With the really cold weather Mike has been leaving the light on them 24-7, and we are getting about 4 eggs a day.

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3 Comments

Filed under Chickens, Cook

3 responses to “Pickled garlic

  1. kxnelson

    Guess it is a good idea I didn’t send you any PA garlic this year. I’ve planted 5 varieties for next year. I need to dry a bunch for more garlic powder and then I will try your pickling recipe. I put it in my pickled jalapenos and it is really good to eat when the peppers are gone. We’ve continued to get a few eggs per day despite the snow and cold here.

    • lbjnelson

      I think some of the garlic I harvested this year must have come from you originally – huge cloves/bulbs that were the size of onions?

  2. kxnelson

    Sounds right. I think the original strain is a German striped variety but we’ve been selecting the best bulbs to replant for about 10 years. 2 years ago I started selecting on a Fireball variety and I’m just now getting enough that we eat some and save some to plant in the fall.

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