Posts Tagged ‘brine’

Zucchini and Carrot Pickles

Wednesday, July 28th, 2010

We’re pickling just about everything these days. Here’s another one we did, following the directions at How to Pickle Anything.  We used Zucchini, Carrot, Basil, Garlic, and Onions.  Mmmmmmm.

Brined Garlic

Saturday, July 24th, 2010

The Possibility Alliance gifted 20ish heads of garlic to us that were in immediate need of being used due to early harvesting or split, damp heads. Some was already molding even.

So, how do we use up that much garlic before it goes bad?  Ferment it.

From what we’ve read in Wild Fermentation by Sandor Ellix Katz, it will keep its pungency for sauteing.  Also,  I would assume it would be especially potent raw garlic medicine with the added lacto-life.

The most time consuming part was peeling the cloves.

Brined Garlic


  • Garlic
  • Salt
  • Water

Peel all your garlic cloves, and put them in whatever sized mason jar you anticipate filling. The cloves sink in the brine, so don’t worry too much about filling the jar all the way if you don’t have enough. Your brine solution should be approximately 3/4 Tbsp/1 cup water. Mix up enough brine to cover the garlic and set it off in a nice place to ferment. We put ours in the basement, and we’ll stick it in the fridge when it smells nice and fermented. Since it’s so warm now, we’ll probably leave it out 2 or so weeks.