In The Kitchen, Preserving the Harvest

Pickled Garlic…

I used the recipe out of Nourishing Traditions by Sally Fallon to preserve some garlic cloves I bought in bulk.

Pickled Garlic

about 12 heads of garlic

2 t dried oregano (preferably organic)

2 t sea salt

2 T liquid from previous ferment (can use 2 t of additional sea salt if you don’t have a previous ferment)

1)  Place garlic heads in the oven at 300 degrees until heads open and cloves can be easily removed.

2)  Place cloves in a wide-mouthed quart jar.

3)  Add oregano, sea salt, starter liquid or additional salt and cover with filtered water leaving at least 1 inch headspace below the top of the jar.

4)  Cover tightly and keep at room temperature for about 3 days before placing in refrigerator.

Try to find a warm, undisturbed place to set this. 

Now I can grab a couple cloves, crush ’em, and toss ’em into whatever dish I am preparing.

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