When we were making tomolives (pickled green tomatoes) last weekend, we ended up with extra brine.
Rob and I started looking around our fridge and yard, wondering what else we could pickle. We felt a little like the "We can picke that!" sketch from the show "Portlandia." (You can find the clip here, but it's slightly not-safe-for-work. Funny, though.)
We've been seeing jars of pickled garlic in kitchen stores, and in the back of my mind, the old mantra sounded: "I could make that."
I figured this was my chance. I sterilized a small jelly jar and lid, and sent Rob out into the rain to pull up clumps of garlic from our garden.
It's not the best time to pick garlic, but there were tiny cloves attached to each plant Rob pulled up. It took us a while to clean and trim enough garlic to fit that jar, but we did it.
Here's the recipe I put together. I figured we'd probably eat this on homemade pizza night, when we have absolutely no plans to go back into public until our breath clears. By the time I was making these, we were out of the spices we pickled the green tomatoes with, so I had to improvise. I decided to do so with pizza-like flavors. We'll see Saturday how the pickled garlic turns out.
About 3/4 cup (maybe less) of brine from tomolive recipe. It contains garlic, which is kind of funny, considering we were pickling garlic.
Enough garlic cloves to fill up jelly jar. I'd guess we had about 1/2 cup
1 teaspoon white peppercorns
1 teaspoon fennel seeds
heaping 1/4 teaspoon diced red pepper
Put spices in bottom of jar and fill with garlic cloves. Seal and cool. Store in refrigerator and wait a week before sampling.