FENNEC

Ok so, I think we’ve all done it before. I myself am guilty at least once every couple months (why don’t I learn!) You go to the grocery store and pick up on of those large netted skinny bags of garlic (5 plus heads of garlic). I mean after all it’s only a few bucks extra. Right? Inevitably the moment you get home and unpack your bags it sinks in that you will never finish off that much garlic before it goes all sprouty and nasty inside your cabinet. So instead of racing against the clock I’ve taken to making a simple refrigerated pickle that not only preserves that garlic but leaves you with  fantastically flavorful vinegar for use in soups and salad dressings (my favorite is adding a glug of it to vegan chili) 
The recipe is simple, and leaves a lot of room for you to get creative. First separate all the cloves and de-skin them, use a knife to clear off any impurities and the tough woody parts (no need to mash them though!). Put the garlic in a clean mason jar or old pickle/spaghetti sauce/re-used glass jar (boil in some water to sanitize just to be safe). Make sure you have a lid that fits! Next pick spices you’d like to add in, some possible spices to include are…

• bay leaves
• mustard seeds
• coriander seeds
• allspice (whole)
• ground ginger
• red pepper flakes
• cinnamon stick
• whole dried hot chilis
• dill weed
• dried chives
• whole cloves
• celery seed
• peppercorns

Pick and choose which spices appeal to you most and that you think will blend in most with your cooking, personally I like mine really spicy so I use whole dried peppers, peppercorns, red pepper flakes, mustard seed, dill, and ginger. But seriously play around with any and all spices, and try some that aren’t on this list too! Add in a bit of salt, a tbsp or two (sea or pickling salts are best) per jar and then pour white distilled vinegar over the garlic until its within a half inch or so of the top. Wipe the edges of the jar and tighten the lid on. Shake to stir up salt and spices and then stick it in your fridge. Shake it every once and a while to keep your seasonings from settling. In a few weeks the garlic will be ready to eat. Personally I like to eat a couple whole whenever I’m feeling sick, garlic is great for your immune system! But it can also be chopped up and used in pretty much any dish. The pickled garlic will keep for up to a year in the fridge, the garlic will become more vinegary and the vinegar more garlicy over time. Note that sometimes the garlic becomes bluish or greenish over time, this is due to the garlic coming in contact with certain metals, it’s still totally safe to eat though! It might also be a good idea to wipe the rim of the jar down after taking it out (to prevent gross build up or rusting). Add label with a eat by date (as if it will last that long!) and enjoy!

-Joelle