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.

2 comments:

  1. First, jam making, now pickling. Very "Little Women" :) Am impressed. Can you post a picture of the plastic pickle maker--have never seen one. What do you eat your pickles with? (we mostly eat with rice and curry here).

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  2. Onion pickles and fish or on salads! Garlic pickles spread on bread.

    My pickle maker looks like this -- http://is.gd/1KOnUQ -- but columnar.

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