Recent content by capeman29

I pickle green tomatoes every year. My recipe is of the simple cold pack type... so they only stay good for a few weeks... but they never last that long anyway... 1. 60/40 - water/white vinegar mix 2. appropriate amount of canning salt (taste it to judge) 3. sliced green tomato 4. fresh basil...

I am wondering about pickled garlic, specifically the type that you get in the grocery store olive bar. Its hard, white and crunchy... incredibly tasty! I've tried to find a recipe online to make this type of preserved garlic, but i cant find anything. From what i am gathering, most online...