Canning & Preserving

Pickled Garlic

Pickled Garlic

When I was younger (read: single and young), and lived back in Baku with my family, I used to have designated garlic days, mostly on weekends. I loved garlic. When I knew I would not go some place, or that no one would visit us, I would eat garlic, and lots of it. Fresh with some dishes, and pickled with others, particularly hearty pasta dishes. I would stink. I shared a room with my not-much-of-a-garlic-lover-and-therefore-not-stinking sister and we would have sisterly fights when she accused me of being selfish and I just selfishly gigled. Yes, I was selfish. But I loved garlic. Badly. Awful lot. I still love garlic.

While I will not miss a chance to munch on fresh garlic with certain dishes, I also love pickled garlic. Pickled garlic (sarimsag turshusu) is easy to make. It is so good. Crunchy, sort of sweet. The garlic literally transforms in taste while cures. Would you like to try to make your own? Here’s the recipe.  Tried and tested by yours truly. Eat garlic. Eat pickled garlic. Be happy. And a bit selfish.

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Pickled Purslane

Pickled Purslane

Pickled Purslane

What else can one do with purslane besides drenching it in a zesty garlicky yogurt sauce for a nice salad? One can pickle it. And then enjoy it and perhaps declare it one of the best things one has ever tasted! I am personally a big fan.  Since the times I was a little girl growing up in Baku and making my own pickles from purslane that grew abundantly in our garden. Pleasantly acidic, crunchy and piquant – pickled purslane goes particularly well with meat dishes.

Purslane

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