Quote:
Originally Posted by NewWestGardener
Very nice harvest, Bower.
Just to add to the posts. Garlic pickles are delicious.
Here's how: harvest them at full size without curing. Pickle them whole. Peel the outer layers off, leave the tender inner layers on.
Submerge them in a salt brine, 2-5 % salt depending on your preference. Just like you would ferment everything else. When ready in a few weeks, add some soy sauce and brown sugar, to taste, until well-colored up, then Eat!
They are a lot milder in taste, but still crisp and delicious.
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Interesting use of the 'earlies'. I picked some early just to see what was up they looked
so good. (not full size like you suggested). But I was about to travel and did that for
crossing the Canadian border. (Cloves in brine are fine.)
So, to get this correct, the planted bulbils, year two, (that I have), and about to pull,
are called 'rounds'?. Not unlike a nice green onion but more of a small bulb forming at
the root end...
Plant again in the Fall. That would be year three. Yet true seed garlic should produce
year one?
What about a long ago garlic bed left alone for 5 yrs, like I did, that has about five dozen
small scape heads screaming for attention?....heads full of bulbils.
I'll dig up and see whats underground?