Re: [CH] Garlic pickling
Jonathan Smillie (jonathan.smillie@gmail.com)
Fri, 29 Feb 2008 17:34:42 -0500
JohnT wrote:
> Jonathan,
>
> You will absolutely love Music! I have a friend that grows many
> varieties
> of garlic that she sells to restaurants & shares with me every year.
> I've
> refrigerator-pickled peppers with garlic, but not garlic as the main
> ingredient. Recommended reading is Linda Ziedrich's "The Joy of
> Pickling".
> Can't recommend the unrefridgerated Korean one though, but the spices
> added
> look good.
>
> Did a google search and came up with a web site that has recipes that
> I think are safe... http://www.gourmetgarlicgardens.com/pickle.htm
>
> My basic way to refrigerator-pickle anything is to use equal amts 5% acid
> vinegar & sugar. Heat the vinegar just enough to dissolve the sugar and
> refrigerate. Add veggies & desired spices to the cooled mix. Keep in
> fridge for up to a year.
>
> jt
>
> ----- Original Message ----- From: Jonathan Smillie
> To: Chile Heads
> Sent: Friday, February 29, 2008 11:47 AM
> Subject: [CH] Garlic pickling
>
>
> Thinking ahead here... this is the first season in which my wife and I
> have grown our own garlic (three varieties: Music, Czech Bzenc, and
> Russian Giant). It's a long way from here to harvest, but I'm already
> thinking about preserving in case we can't use all of what we grow.
>
> I have tasted several varieties of pickled garlic in the past, some with
> and some without chiles (though I admit a preference for the former).
> Has anyone gone down this road before and come out with wise advice
> (other than "Don't")?
>
>
Thanks John,
We're already fans of the Music garlic thanks to a local farmers' market
supplier who we buy it from in season, mostly for roasted garlic. Now
with our own stash, we'll be able to go around him completely...
bu-wah-ha-ha-ha-ha!
As regards the Korean pickling methods, my wife has put up with my
making home-made hot sauce, but I think divorce would be on the horizon
if I decided I wanted to branch out into kimchi.