15
Dec
11

Pickled Garlic…

I used the recipe out of Nourishing Traditions by Sally Fallon to preserve some garlic cloves I bought in bulk.

Pickled Garlic

about 12 heads of garlic

2 t dried oregano (preferably organic)

2 t sea salt

2 T whey (can use 2 t of additional sea salt if you don’t have any weigh)

1)  Place garlic heads in the oven at 300 degrees until heads open and cloves can be easily removed.

2)  Place cloves in a wide-mouthed quart jar.

3)  Add oregano, sea salt, whey, and cover with filtered water leaving at least 1 inch headspace below the top of the jar.

4)  Cover tightly and keep at room temperature for about 3 days before placing in refrigerator.

It is winter here in Kansas and our house isn’t quite warm enough to ferment on the countertops.  So, I wrapped the jar in a tea towel and set it on top of our dvr to keep warm which actually seemed to work.

Now I can grab a couple cloves, crush ’em, and toss ’em into whatever dish I am preparing.

 

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Adopting one child won't change the world; but for that child, the world will change.

I am the wife to my wonderful husband and joint care giver to the many animals we have acquired on our small farm here on the prairie. This is a bit about our life on our farm. We are striving for simplicity and self-sufficiency, determined to become debt-free, trying to live in tune with the natural cycles of this earth, and challenging ourselves to transition to a diet based on traditional foods. It isn't always easy, and we don't always succeed, but it is a fun learning process. Join us as we stumble through learning how to provide for ourselves, get off the treadmill, and work toward a simpler way of life.

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