Garlic peeling tip

[Emme]

I have pickled garlic in a vinegar and salt method.  I found a jar I had forgotten about (feeling embarrassed) which would have been preserved about 4 years ago. I was surprised to find the garlic looks the same as when I preserved it.  No mould or change of colour.  I don't know whether I will cook with it yet or not, it still has the garlic taste but probably not as strong. It was some garlic we had grown ourselves.  If you would like the recipe I can post it for you.

Marie 

[judydawn]

Marie since getting Tenina's For Food Sake recipe book I now only make her caramelized garlic paste and I use this in almost everything that requires garlic.  In the past I have frozen peeled cloves of garlic successfully but the paste is so much better and really lifts any meal you use it in.

[Emme]

Yes Judy I agree, I have made Tenina's paste and it is wonderful, in fact next time I will make a larger batch. So very useful in many ways.
When we had our crop of garlic there was just so much to use. I had a carton of it and wanted to keep it from sprouting.

Marie   

[judydawn]

If you have heaps of garlic and you want to preserve it Marie, I'd just do more batches of the garlic paste and freeze it in small batches.

[Emme]

Thank you Judy, will be buying more garlic soon.


Marie   

[meganjane]

I've been keeping the peeled garlic in a jar in the fridge for up to a week.
I'm going to vac pack and freeze in future when garlic is in season again.
I HATE having to buy Argentinian garlic at the moment. TMX Demos use so much garlic!