10 February 2011
I am in a pickle
I was in a pickling mood last week and prepared two types of pickles: pickled red onion and pickled garlic. For the first, I sliced a couple of red onions, placed them in my plastic pickle maker (an awesomely practical gift), and added black peppercorns, garlic (a little), and white vinegar to cover. I refrigerated overnight then stored one-half in a sterilized jar. The other half is being eaten down!
Three years ago I read Margo True's pickled garlic recipe on the Sunset magazine blog One-block diet. I had prepared a lemon pickle recipe from the blog, this one Nepalese lemon pickle by Elaine Johnson. Delicious! Back to the Sally True's pickled garlic recipe. I peeled two large cloves and covered them with a mixture of cider and white vinegar and added 1/4 teaspoon of black peppercorns, about 1/8 cup of brown sugar, a pinch or so of salt, 1 bay leaf, and 2 cloves. I boiled the ingredients for three minutes then poured them into a sterilized jar which I covered and heat sealed. This pickle, too, is delicious! Tangy, a bit sweet from the sugar, but mostly from the clove, with a hint of Bermudan lime from the bay leaf.