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Pickled Garlic
From Stones River Market
<p>An easy way to store garlic for several months. I haven’t tried it yet, but plan to do so soon.</p>Source: online, author Tabitha Alterman (Entered by Kathleen and Ken Ferris)
Serves: varies by quantity
Vegan!
Ingredients
1/2 lb or more bulbs
garlic
1 tbsp per jar
kosher or sea salt
gsiood quality vinegar
1 tbsp.per jar
sugar (optional)
veggies or herbs (optional)
Step by Step Instructions
- Peel cloves of garlic and slice each one in half.
- Find a canning jar of the right size to hold your garlic (and any other veggies or herbsyou want to include.) Fill the jar loosely.
- Add your favorite vinegar to cover the garlic and veggies.
- Add one tablespoon salt to each jar. (sugar too, optional)
- Screw on lid, shake jar until crystals dissolve, and place garlic in refrigerator. Will last up to a couple of months.
- Suggested veggies: hot and sweet peppers or cucumbers. Suggested herbs: dill, thyme and rosemary.