Comments on: Sweet pickled garlic

By: Liz

Liz — Mon, 25 Apr 2011 16:01:18 +0000

Thanks Efrat, and great idea!

By: EFRAT

EFRAT — Wed, 20 Apr 2011 14:35:21 +0000

Wonderfull recipe…delicious even on top of a cheese spread. tnx…â™¥â™¥

By: Liz

Liz — Wed, 13 Apr 2011 22:31:52 +0000

Hi Dorie, I separate the cloves, and bring the liquid to a boil with the cloves in it.

By: Dorie

Dorie — Wed, 13 Apr 2011 13:51:01 +0000

I have never tried this before. Do you separate the cloves or leave the head intact? Do you bring the marinade to almost a boil and then put the garlic in for 15 seconds or do you put it all in cold for as long as it takes to come to a boil and then only let it boil for 15 seconds?
Thanks for the clarification.

By: Mimi

Mimi — Mon, 04 Apr 2011 13:52:48 +0000

Liz, I don’t know if there’s any way to get around the toughness of garlic scapes. I only clean them and put them in soup or stew, without chopping up because they’ll never soften up like leeks. I regard them as a flavor ingredient, like bay leaves or black Chinese mushrooms.

By: Liz

Liz — Sun, 03 Apr 2011 18:09:32 +0000

Mimi, I actually ground up a bunch of them in my blender in order to preserve them. I think it killed my food processor!

How exactly do you use them? Do they have a nice texture after you’ve blanched and frozen them? I am still trying to find ways to get around the tough fibers.

By: Liz

Liz — Sun, 03 Apr 2011 18:07:55 +0000

Faye, I don’t know exactly how long the garlic keeps, but I’ve kept other pickled things for way longer than I probably should admit, to no adverse effects. The garlic does take up a lot of room in my fridge, but I have a large fridge. It’s full of all sorts of things that don’t need to be refrigerated but that bugs would get to otherwise.

I wonder if the “garlic salad” you bought at the shook is actually made from garlic greens. There’s no clear consensus as to what to do with them, and I think many people probably just throw them away. They’re very tough and fibrous. I would love to find some local, traditional way to use them.

By: Mimi

Mimi — Sun, 03 Apr 2011 09:50:08 +0000

Loved this post, Liz. I’m going to pickle some of my garlic by your recipe this week. I was also intrigued by your garlic scapes pesto. Scapes also make a very good garlic soup. If it weren’t so close to Pesach, with freezer space predictably going to shrink away, I’d say it’d be worth blanching and freezing the scapes to throw into soups and stews all through the year.

By: Faye Levy

Faye Levy — Fri, 01 Apr 2011 03:38:49 +0000

This sounds very good. How long do you think the pickled garlic keeps?

Also, how do you keep the fresh garlic in the refrigerator? Doesn’t that amount take up a lot of room?

I’m glad you put the link to your garlic greens paste. It sounds delicious. I seem to remember buying a green “garlic salad” at the shuk years ago and I wondered how they made it.

By: Yael

Yael — Wed, 30 Mar 2011 22:11:31 +0000

So that is where the garlic I saw in your bag yesterday in the shuq ended in;D I really should go and get my fresh garlic too…Mmm,pickled garlic sounds nice!