So, I love home canning. You make have gathered that. And for tougher/more complicated projects, I won't attempt them without a helper buddy, just in case my kitchen explodes or something. Which is why I was very pleased to find out when we made Garlic Jelly back in April that Mikey is a pretty good canning buddy.
But, sometimes the canning bug bites and no one's available to help, so I pick an easier project. Or in this case, the enormous amount of garlic I purchase a while ago, desperately need to be used and everybody had plans already.
I made this really simple Pickled Garlic from Serious Eats a while back, and I really liked it for salad dressing and Dave pretty much ate it straight from the jar. So, all in all, it was a hit. And keeping all that in mind, I decided to kill two birds with one stone and pickle at least the bulk of the remaining garlic.
Good news: It was just as super easy as I remembered and I didn't catch anything on fire or do anything else stupid.
Bad news: I have now had my first, ever, canning jar that didn't seal properly. In fact, I'm pretty sure it didn't seal at all. So I only have 5 jars of garlic, instead of 6.
Really Bad news: Since the jar didn't seal, the garlic was basically fermenting for the last two days, rather than pickling. You cannot imagine how bad rotten pickled garlic smells, especially after how hot it's been the last few day. So, nasty!
I was reading your article and wondered if you had considered creating an ebook on this subject. Your writing would sell it fast. You have a lot of writing talent.
ReplyDeletepieczone nuggetsy z kalafiora