What to do with all this pickled garlic?
December 31, 2009 7:34 AM
What should I do with all this pickled garlic?
My brother has become obsessed with canning and pickling. Over the summer, at my suggestion, he made pickled garlic, so much pickled garlic.
Now I have many big, beautiful jars of spicy pickled garlic cloves. I love it, and can it eat plain, to a point - it's intense stuff. So I'm looking for ways to use the garlic - especially in soups, stews, or the like.
Thank you!
My brother has become obsessed with canning and pickling. Over the summer, at my suggestion, he made pickled garlic, so much pickled garlic.
Now I have many big, beautiful jars of spicy pickled garlic cloves. I love it, and can it eat plain, to a point - it's intense stuff. So I'm looking for ways to use the garlic - especially in soups, stews, or the like.
Thank you!
I would think the pickled nature of the garlic would add too much vinegar or other flavors to Brown’s dish.
Honestly, all I can think of doing is hosting a ton of cocktail parties and serve them with cheese and olives.
posted by Think_Long at 7:57 AM on December 31, 2009
Honestly, all I can think of doing is hosting a ton of cocktail parties and serve them with cheese and olives.
posted by Think_Long at 7:57 AM on December 31, 2009
blend some up and mix with butter and have a terrine of garlic butter on hand?
stuff your own olives?
Regift? :)
posted by CharlesV42 at 8:41 AM on December 31, 2009
stuff your own olives?
Regift? :)
posted by CharlesV42 at 8:41 AM on December 31, 2009
This may seem like an odd combination, but I was at a party a few years ago that had both pickled garlic and a caramel dipping sauce for apples. The garlic and caramel went together surprisingly well.
posted by ShooBoo at 8:52 AM on December 31, 2009
posted by ShooBoo at 8:52 AM on December 31, 2009
Chop it up and mix it with Hummus.
posted by Confess, Fletch at 8:56 AM on December 31, 2009
posted by Confess, Fletch at 8:56 AM on December 31, 2009
Pickled garlic is a popular condiment used in Northern Chinese food. A Xi'an style lamb soup is traditionally served with dry flatbread (torn in to pieces) and pickled garlic. another link here
posted by rxrfrx at 9:04 AM on December 31, 2009
posted by rxrfrx at 9:04 AM on December 31, 2009
What I would do, actually, is use them in recipes that call for olives or anchovies, since that's essentially what they've become — rich, very salty little flavor nuggets. For example, since you're looking for stews, a lot of Mediterranean-type braises call for a few sliced olives or mashed-up anchovies to add flavor to the vegetable base that the main ingredients are cooked in, and I'm willing to bet a handful of pickled garlic would would make a great substitution there.
Throw a piece of lamb or some dark-meat chicken in a dutch oven with, say, chopped up eggplant, onions, peppers, tomatoes and some of your brother's garlic; let it cook in a hot oven with the lid on for a while, and then with the lid off for a while; add some chopped parsley and a squeeze of lemon at the end. I predict tastiness.
posted by nebulawindphone at 9:20 AM on December 31, 2009
Throw a piece of lamb or some dark-meat chicken in a dutch oven with, say, chopped up eggplant, onions, peppers, tomatoes and some of your brother's garlic; let it cook in a hot oven with the lid on for a while, and then with the lid off for a while; add some chopped parsley and a squeeze of lemon at the end. I predict tastiness.
posted by nebulawindphone at 9:20 AM on December 31, 2009
I was going to suggest you might actually try and make a chutney with them, too. Similar to some of the other suggestions, I think the right amount of sweetness could really complement the sharp, salty flavor. If you were really ambitious, you could even try a jam / marmalade.
posted by LairBob at 7:05 PM on December 31, 2009
posted by LairBob at 7:05 PM on December 31, 2009
This thread is closed to new comments.
posted by MonkeyToes at 7:47 AM on December 31, 2009