It’s pickling time again….
I’m hedging my bets with the garlic we’ve harvested. We cured the lot in the garage for a couple of weeks but I’m not sure how well it will store.
The whole bulbs that weren’t too embarrasingly small were strung up.
The rest, including scapes, were put in pots and pickled.
I used a recipe from the excellent River Cottage preserves book.
According to this site the pickling process gets rid of the garlicky smell, while preserving the clever compounds that make garlic so good for you.
We’ll be eating the little pickled garlic cloves with pasta or salad in about 4 weeks time.
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