I love garlic but I admit I’m not crazy about big hunks of raw garlic so I never tried pickled garlic before because I thought it would taste too raw. I was feeling brave a couple weeks ago and I tried the new olive bar at the store that includes what I assumed to be pickled garlic. It’s really good and it doesn’t taste like raw garlic. It almost doesn’t taste garlicky at all. The texture and taste remind me a little of radishes. It also includes some chili peppers so it’s got a nice kick.
The stuff I got is definitely garlic cloves but it seems to be in an oil base, not a vinegar or brine, so does this mean it’s really marinated garlic or is it still considered pickled garlic? Maybe the stuff I got does has some vinegar in it, it just wasn’t overpowering in taste.
I was reading this site and it says garlic should not be stored in oil longer than 3 weeks in the refrigerator. Commercial products add acidifiers to prevent growth of botulism.
Anyway, does anyone know more about this or maybe have some good recipes or other brands of pickled garlic to try? I like the spicy kind but I’d like to try something mellower, too.
I’m giving my thread a bump in the hopes I can get some pickled garlic recommendations.
I’ve been craving the stuff so I went to the store tonight and they didn’t have it in the olive bar anymore! Damn them! Damn them all to garlic-less hell! So I went to look for some bottled stuff, they had some in the Brit food section and it had expired in 9/06 (they apparently never check dates at this store). So I cried and then I bought some beer so I can cry in my beer. I think I’ll try the Italian specialty store tomorrow. I might still like to try to make my own if anyone has any recipes.
Hello?
SORRY, I don’t have a recipe, but know what you’re talking about, having bought some at a specialty vendor at a fest. It was phenomenal in marinades!!!
Mine was in a brine, not oil, and there were definitely problems w/ botulism back when bottled chopped or peeled garlic first became readily available.
I’d say, google your heart out!!!
Although, I wonder…if you did a refridgerator kind of pickling brine for awhile, then drained it and drizzled some olive oil on it? Could that have been the thing?
