Some time ago, I mentioned that I was pickling
my home-grown shallots and garlic. This weeks theme for Sunday Stills is “Snacks,” so it seemed like a perfect excuse to check how my pickles are maturing.
Visiting friends gave us a reason to enjoy an aperitif before heading out for dinner. I find whole idea of “an aperitif” (a little snack before dinner!) very pleasant, and one can go to great lengths to produce a table full of nibbles, but I restrained myself admirably. We served a plate of charcuterie – cured meats with a little goats cheese on the side. My two types of pickled garlic were retrieved from the store-room so that we could test them on our friends.
The garlic in the clear liquid is pickled in white wine vinegar with various herbs and spices, following a recipe I found on epicurious.com
. The garlic which you can’t see in the black liquid has been pickled in Balsamic vinegar, mostly following this recipe
, at the suggestion of the LSH and against my better judgement.
My better judgement was wrong, the Balsamic pickled garlic is superb – sweet, sour, a little spicy and crunchy, all at the same time. The other garlic is fine, but the Balsamic version is head and shoulders above it.
However, I think this is my best photo of the night – cropped in to remove my knees from the foreground, but these are two wannabe snackers.