We were talking about clove size elsewhere. I mentioned the Spanish stuff.
How do they get every one a perfect size? By discarding the 50% of small ones you get on the average UK grown bulb??
looks are everything but I can't get my head round pickled garlic, doesn't do anything for me - how do you use it Tim
now roasted garlic is another thing, yummy
Just as Tapas or somesuch!
Yes, I eat them like olives too. Throw a handful onto some cooked savoury rice ...
Fortunately, we all like garlic in our house ... :)
Who WAS it who posted their recipe for pickled garlic a good while back, and does anyone have their recipe? I remember only that the poster was male, and that his kiddies ate them like sweeties ::) I remember I tried it and it was really really good....
Quote from: Curry on April 22, 2008, 14:58:06
Yes, I eat them like olives too.
:o
not kissable then ;D
I must be missing something - can't live without garlic, love it, but.......
how long do they last??
I think the smaller cloves you can mash up and store in olive oil like easy garlic.
What ever you do DO NOT leave them near you, they absolutely stink. My father used to do it in Spain. No word of a lie you could smell them through the jar and balcony doors. They reeked.
Apparently tasted lovely !
Quote from: Alishka_Maxwell on April 22, 2008, 16:13:05
Who WAS it who posted their recipe for pickled garlic a good while back, and does anyone have their recipe? I remember only that the poster was male, and that his kiddies ate them like sweeties ::) I remember I tried it and it was really really good....
Palustris if I remember rightly. I also followed his instructions but alas, the menfolk in my house didn't like them! I ended up posting them to the MIL.
Mamta does one.
Or do you mean Gavin's Relish??
if you do a search then it seems that it is Gavin's that comes up trumps (whoever Gavin is)
still not sure if I'm tempted :-\
Gavin is Gavin of Growing vegetables on a Leeds allotment (http://www.keirg.freeserve.co.uk/diary/default.html) - an absolute boon when I was a complete novice. Used to post on here but does not seem to anymore and does not seem to keep his website up to date either. I hope he and his are all alright.
His Relish is delicious!
I dunno if it counts as pickled garlic but here in France I have eaten preserved garlic - it is crunchy and packed in oil!! does anyone know how that is made? I wonder if it is brined? And you don't pong once you have eaten it!
And I am CONVINCED that this year's garlic crop will be good!! The stems are looking thick and healthy!! and still very green with several leaves. I overwintered them...and followed TIM's advice on using massive cloves.
WHy don't we have a fingers crossed smiley? ;D