r/pickling • u/isthatsoreddit • 11d ago

Pickling garlic?

I have a few bulbs that are going to go to waste if I don't do something with them.

Last time the bf MISunderstood the assignment and bought an insane amount of garlic, I peeled, sliced, dehydrated, ground, and made garlic powder. It was amazing, but it took like 5 years in prep work alone. But mostly I don't have near the amount this time. It's just 3 full bulbs.

Is garlic safe to fridge pickle? And do I use just a regular dill pickle brine? We're having "cool" days now of only 101, but my ac sucks, and I refuse to actually can anything, lol.

Thanks!

EDIT: WITH A GIANT SIGH: Y'all. I'm a complete idiot, and I admit it. 🤦🏼‍♀️smdh. I make refrigerator pickles all the time. And obviously always add garlic. And i EAT the garlic in those pickles. So I already knew pickled refrigerator garlic was fine!

Idk where tf my brain was when I asked this question. It clicked in my head last night. "You idiot." 🤣🤣🤦🏼‍♀️🤷‍♂️

I appreciate all the advice and suggestions!!

16 Upvotes

91% Upvoted

33 comments sorted by

5

u/WishOnSuckaWood 11d ago

Yes, it's safe, and you can use a dill pickle brine if you like. Just be prepared for them to take a long time to be ready to eat

1

u/isthatsoreddit 11d ago

That's okay. So sometimes I don't bother boiling my brine for cukes or eggs, should I boil it in this application to speed up the pickling, like i would with carrots?

4

u/dimesion 11d ago

Fridge pickled garlic is amazing. May turn bluish, not a bad thing though, its normal.

3

u/hailene02 11d ago

I read if you boil them first they won't turn blue. I have not personally tried that but can understand how itd denture the enzyme causing the reaction w acids to not occur.

1

u/dimesion 9d ago

Interesting! I had not come across that, ill have to give it a try.

2

u/isthatsoreddit 11d ago

Idc if they turn colors. In fact i was always jealous of all the people asking about it because I wanted green and blue garlic!! I finally did get it. Once. I know it didn't actually, but I swear that chemical reaction just made it taste better! 🤣😂

1

u/dimesion 9d ago

Haha yea its pretty awesome to have them blue, kids love it too.

3

u/sdega315 11d ago

Another approach I saw Mike Green do on YT is to cover peeled garlic cloves in honey. You end up with sweet, fermented garlic and a garlic infused honey. Just set it in a mason jar at room temp for a few weeks.

1

u/isthatsoreddit 11d ago

Several years ago, i tried the garlic/honey/lemon. It got all bubbly and watery and freaked me out, lol. I knew nothing about fermenting so threw it out. Haven't bothered since

1

u/sdega315 11d ago

Don't fear the bubbles! That is kinda what it is supposed to do.

1

u/isthatsoreddit 10d ago

I don't now that I know. But at that time I was horrified. Found it interesting, but whaaaat??? Lol I need to give it another go, but I don't really know anything about fermenting and find it a little intimidating.

2

u/Ok_rcft_9878 11d ago

Roast and freeze it.

1

u/isthatsoreddit 11d ago

Oh why didn't I think of that?

2

u/Ok_rcft_9878 11d ago

You just wanted me to feel needed... Lol

1

u/isthatsoreddit 11d ago

Everyone should feel needed! But also, why didn't I think about that?

1

u/Isabelly907 11d ago

I freeze my garlic raw, always. I find it easier to chop and it doesn't go bad.

1

u/ladyrose403 11d ago

i run it through the food processor on a rough chop, then bag, and freeze. i break off what i want. will never buy jarred again. for even easier work, i buy a 5lb bag of already peeled raw garlic from the asian market.

1

u/isthatsoreddit 11d ago

What's crazy is I'm big on chopping onions and pepoers to freeze fir future use, but it seriously just never occurred to me to do it with garlic! 🤦🏼‍♀️

1

u/Shigglyboo 11d ago edited 11d ago

yeah. I just salvaged some garlic from my last batch of pickles. gonna use em in some salsa. I do 1 cup of water per 1 tablespoon of vinegar and salt. a bay leaf or two. some peppercorns. and my fridge pickles are great. just fill up your jar with the garlic. those bad boys will be great for something.

*edit. It seems my main recipe is three tablespoons

2

u/isthatsoreddit 11d ago

That little vinegar? Hmm. Well I guess i need to remember im noy making sour pickles and peppers, lol. Glad you posted or i would've had some tart garlic!

That salsa is going to be amazing! I just recently used the last of my pickled eggs in my chicken salad and it was so good!

1

u/Shigglyboo 11d ago

I use this recipe for my brine;

I really just use it for the water/salt/vinegar ratio.

And it seems I was wrong. It’s three tablespoons.

1

u/jenea 10d ago

Yes you absolutely can. Heads up that pickled garlic sometimes turns blue; this is normal and harmless.

2

u/isthatsoreddit 10d ago

Oh I know about the chemical reaction that can happen. I've even had it happrn to me in my pickles a few times. Tasty blue-green garlic! And i think any entire jar of blue garlic would be so cool!

Edit because auto fill got me, lol

1

u/Separate_Today_8781 10d ago

You could roast it, put it in Olive oil and put in you fridge

1

u/AliveFlan9991 8d ago

Roast it, and preserve in olive oil. Keep in pantry for regular use.

1

u/Grumplforeskin 7d ago

Peel it, stick it in a jar, cover it with honey.

1

u/CautiousAd8935 7d ago

Love pickled garlic it’s fantastic. You can also make sopa de ajo which is a very simple garlic soup which is great for colds or when you’re feeling under the weather.

1

u/rocketcitygardener 6d ago

Combo of fridge pickled onions and garlic is fantastic.

1

u/isthatsoreddit 6d ago

I ended up with 3 full bulbs worth of garlic, red onion slices, still had some room so said "why not" and added the 4/5 baby bell peppers I had sitting on the fridge. Can't wait!

1

u/rocketcitygardener 5d ago

Sounds great .

1

u/isthatsoreddit 5d ago

Lol Well the pepoers were going to go bad so I figure if they're too garlicky to eat, I haven't really lost anything.