Pickled Garlic

Now here's a great way to preserve your garlic for the season.  Stored properly your garlic should last awhile.  If they start to get small little green tails it means they are starting to grow and the garlic will begin to taste bitter.  Then it's time to get it preserved in a different way or used up!

Pickled Garlic

Ingredients:

12 large heads garlic

2 teaspoons dried oregano

2 teaspoons sea salt

2-4 tablespoons whey

**The quickest way to get whey is to place a cup of plain yogurt in a cheese cloth and hang in a jar. Let the whey drip from the yogurt overnight in the frig. You should have about 1/4-1/2 cup of whey and what remains is yogurt cheese which is a low fat version of cream cheese with all the goodies (probotics and enzymes).

 

Directions:

Set the garlic heads in a 300 degree oven and bake until heads open and cloves can be easily removed. This doesn't take long so watch then carefully!

1. Remove garlic from skins and place in a quart-sized, wide-mouth mason jar.
3. Mix oregano salt and whey with 1/2 cup water.

 Pour over garlic, adding more water if necessary to cover the garlic. The top of the liquid should be at least 1 inch below the top of the jar.

1. Cover tight and keep at room temperature for about 3 days before transferring to cold storage.

This garlic will keep in your refrigerator for several months.

Eat two a day to keep Colds and Flu at bay or use in any garlic dishes as you would regular garlic. This fermented garlic will be milder that normal garlic.