Productive weekend

[mooncat]

So my second attempt to make applesauce turned out much better. A little thicker than I wanted but I need to work on the water to apples ratio. Also made muffins with some of the applesauce, and tried out a recipe for pickled garlic. That has to sit until Wednesday or so, before we can test it

Comments

[avenginglioness]

pickled garlic sounds like it would be amazing.

[mooncat]

*nods* A few years ago a friend of mine in Texas sent me a jar of sweet pickled garlic that he'd bought at the Ren Faire. It was so tasty, sweet and crunchy with still a bit of a garlic 'bite', so I finally decided to see if I could do it too :).

[avenginglioness]

if it turns out good please send me the recipe! I love pickles and garlic. I can only imagine I'd spend the rest of my days happy as I stuff my face with pickled garlic. ha! XD

[mooncat]

They did turn out well, though next try I might boil them a little longer to mellow them a touch, but it depends on how garlicky you want your garlic :).

This is the recipe I used:

For about a cup of garlic cloves:

100 grams garlic (2 heads)
2 tablespoons wine vinegar
2 teaspoon sugar
1 teaspoon salt
1/4 cup water

Prep: 10 minutes Total: 4 days

Peel the garlic. If you’re using fresh garlic, the cloves will be covered in several layers of thick skins. You can choose to leave them intact, in which case the layers will give your pickled garlic the texture of pickled onions.

Mix the marinade - the water, the vinegar, the sugar and the salt. Add the garlic cloves and bring to a boil for 15 seconds. This will leave you with garlic that’s a little spicy and a little crunchy. If you boil it longer, say, a minute, it will be less sharp and more soft.

Cool and refrigerate for 3-4 days. The garlic mellows out with time and absorbs more of the vinegar.

Serve as nibble food, like olives.

I took it from this blog.