Quote:
Originally Posted by Ray
what particular pickling solutions do you use?
I've always wanted to give garlic a try.
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I just used the basic salt brine. I didn’t want to change the flavor. It was a fast ferment and some of the garlic turned blue, which was a fun surprise (normal reaction, nothing to worry about). I think I didn’t add enough salt the second time, or the garlic was old, and the garlic went soft and the brine got very cloudy.
---------- Post added at 10:07 AM ---------- Previous post was at 09:59 AM ----------
You can also ferment garlic in honey. You have to add a very small amount of water to the honey to get the process going, but you end up with a slight thin, garlicky herbal honey with some kick, and some spicy but slightly mellowed, mildly sweet garlic cloves.
We don’t use enough honey to warrant trying it, but I have friends that make some every year.
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