The batch that nearly pickled me (Pickled Garlic)

This is the closest I’ve come this year to quitting in the middle of making a batch of preserves.

The batch that nearly pickled me (Pickled Garlic) Preserving Recipes Garlic

The photo above is 6.5 pounds of Ontario garlic.  It is one of my favorite things in the world and it makes for so many wonderful things – especially pickled garlic.  Peeling 6.5 pounds requires absolute love of the process or a special kind of inner madness.  I believe I may possess both attributes.

To peel a mass quantity of garlic like this, start by blanching.  Blanch them for a minute – but be careful how you time the process.  Your clock should only start after the garlic has been added to a pot and the water returns to a hard boil.

Pickled garlic often changes colors – batches I have made in the past have turned vibrant green or blue.  The color change is harmless and there are many rumours on how one can avoid the changing color – from using young garlic, small garlic, jarring on a full moon (ok, I made that one up) and more.  Blanching garlic is also rumoured to stop the color change as well – and this batch didn’t go neon!  Thrilling as there’s a pile of it in jars.

The batch that nearly pickled me (Pickled Garlic) Preserving Recipes Garlic

For those new to pickled garlic, you can eat it in salads, by itself, with cold cuts, on sandwiches and more.  My favourite is on a cracker with old cheddar or pork hocks.  Patrick (who shared some great pickled garlic with us recently and inspired some of the spicing of this batch) and Sherwin will have jars put aside for them and we’ll see how this recipe worked out!

Comments

  1. Nice! Can’t wait!

Trackbacks

  1. [...] as limited to cucumbers.  There are so many other options to explore.  We pickled 6 pounds of garlic in September and we`re left with 3 jars – 1 is destined to a dear friend who loves garlic and [...]

  2. [...] made 6 pounds of pickled garlic last year.  Peeling it almost drove me through the wall; I should have used more water to blanch [...]

  3. [...] So I basically cooked the first quarter-inch, was left with most of the skin and swore a little.  And not the really bad words, but enough that the peaches knew I meant business.  I quickly came to terms with the importance of preserving being fun and committed to finding the silver lining (after all, this was nowhere near the crime scene that was nearly created when we peeled 6.5 pounds of garlic). [...]

  4. [...] The batch that nearly pickled me (when peeling 6 pounds of garlic felt like the most brutal form of punishment in the world) [...]

  5. [...] month’s ingredient was alliums – one of my faves.  We still have some of last year pickled garlic as well as small pickled pearl onions (from my smallest batch of the year last year) so it was time [...]

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