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.
Last edited by NewWestGardener; August 8, 2017 at 04:43 PM.
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