Wild Turkey helps.
And its something you can do in front of the TV. The giant garlic I'm planting soon may make it easier. I'll get a picture later. The jars don't last very long.
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| Author: | dufflight [ Fri Jan 08, 2010 1:31 pm ] |
| Post subject: | Pickled Garlic |
I'm a big fan of pickled garlic. I use sea salt and am now heating them up more so they last longer in the jar. Garlic pickled is better for you as there is a chemical reaction that happens in the pickling process. Longer on the shelf the better it is. Pickling also takes the bit out of it and you can eat it straight. Good on biscuits with cheese and tomato. |
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| Author: | earthbound [ Fri Jan 08, 2010 2:19 pm ] |
| Post subject: | Re: Pickled Garlic |
Any tips for skinning them all when you're doing so many at a time? Or do you not have to bother? |
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| Author: | dufflight [ Fri Jan 08, 2010 8:06 pm ] |
| Post subject: | Re: Pickled Garlic |
Wild Turkey helps. And its something you can do in front of the TV. The giant garlic I'm planting soon may make it easier. I'll get a picture later. The jars don't last very long.
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| Author: | chillidude [ Wed Jan 13, 2010 11:15 am ] |
| Post subject: | Re: Pickled Garlic |
When I worked in NW China pickled garlic was something that accompanied every meal, even breakfast. The Han Chinese love it and most people there would easily consume 0.5kg a week without any conscious effort. The trick is to eat it as well so you don't notice it on everybody else. Once you get used to it you're OK, but the first couple of days are  as your gut adjusts !
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