#pickled garlic

Eating pickled garlic like:

You guys, I’m so sorry it’s been an age since I’ve posted a food post.  I have been up to my ears in work and then went home for the holidays!

Leading up to Chunjie, I will post this and hopefully others if i find time. 

This is 腊八蒜, “Laba Garlic”, garlic which has been pickled in vinegar. It becomes greenish blue after marinating for a couple months. It’s traditionally made in December (near the “laba festival”, garnering its name) and preserved until Spring Festival, when it is used as a dip for dumplings. 

SO YUM. Super easy to make if you have Chinese Rice Vinegar and a jar. 

Step 1: Prepare rice vinegar and garlic.

Step 2: Peel garlic.

Step 3: Place peeled garlic cloves into a clean resealable jar or container.

Step 4: Pour in vinegar.

Step 5: Make sure vinegar rises to a level above the garlic.

Step 6: Put on the lid, and store in a cool place until garlic becomes green!

There you have it - put garlic in vinegar. Let sit. Enjoy with your dumplings.

I probably would eat a entire jar of pickled garlic for not particular reason other then I can.

Welcome to the last post of the year from my Green Kitchen very kindly shared by Sally Cronin of Smorgasbord Magazine…as you know my aim is to cook chemical-free food, in season and grown either by myself or purchased locally and in season… Produce that is in season has far more taste than produce which is forced and grown out of its natural season …I also think it is the anticipation and taste…