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 Post subject: Pickled Garlic
PostPosted: Fri Jan 08, 2010 1:31 pm 
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Joined: Wed Jan 06, 2010 3:57 pm
Posts: 674
Location: Rural NSW temperate zones
I'm a big fan of pickled garlic. I use sea salt and am now heating them up more so they last longer in the jar. Garlic pickled is better for you as there is a chemical reaction that happens in the pickling process. Longer on the shelf the better it is. Pickling also takes the bit out of it and you can eat it straight. Good on biscuits with cheese and tomato.

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 Post subject: Re: Pickled Garlic
PostPosted: Fri Jan 08, 2010 2:19 pm 
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Joined: Wed Dec 23, 2009 11:52 pm
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Location: Western Australia, Perth, mediterranean climate
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Any tips for skinning them all when you're doing so many at a time? Or do you not have to bother?

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 Post subject: Re: Pickled Garlic
PostPosted: Fri Jan 08, 2010 8:06 pm 
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Location: Rural NSW temperate zones
Wild Turkey helps. :drink: And its something you can do in front of the TV. The giant garlic I'm planting soon may make it easier. I'll get a picture later. The jars don't last very long.

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 Post subject: Re: Pickled Garlic
PostPosted: Wed Jan 13, 2010 11:15 am 
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Joined: Wed Jan 06, 2010 1:43 pm
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Location: Perth hills, Western Australia
When I worked in NW China pickled garlic was something that accompanied every meal, even breakfast. The Han Chinese love it and most people there would easily consume 0.5kg a week without any conscious effort.

The trick is to eat it as well so you don't notice it on everybody else. Once you get used to it you're OK, but the first couple of days are :fart: as your gut adjusts !

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