My mom uses to add 2 or 3 garlic cloves for each pickle jar when pickling something.
She says that by this way she will prevent them from being overpickled, and stay one whole part.
However I tried pickling more than once without adding these garlic cloves, and they ended just fine. Is there any hidden purpose from adding garlic to pickles, for the taste probably? Or is it just by chance?
Some websites list in their recipes garlic cloves too.
Garlic is also good for many common diseases, so I think its more than a flavor thing. However pickling with garlic make the pickle very tasty, if they mix for a while.
Garlic in pickling recipes is just for flavor. It does not effect the chemistry of the pickle--either for vinegar pickling, or fermentation pickling (other than adding more vegetable mass to be pickled).
(This part of my little quest to close old questions with no answers, and no other substantive answer has been offered in the week since the question was asked.)
I know the question is related to How to get rid of the smell from the fridge?. At the same time, I am curious about possible additives as part of the pickling that may help reduce the odor. So I didn't use a recipe, but rather finished the jar of pickles found in the Costco chilled section. I thought rather than dumping the remaining solution, I could use the same brine to pickle something. I brought home radishes on sale and just rinsed and cut the tops. After about 4 days, there was a strong odor which I didn't expect because the original pickles didn't have a smell. I'm assuming
So I just finished a jar of home-made pickles. They were excellent! Not too salty, a bit spicy, very good. They were so good that I'd like to get some more pickles out of that jar. I was thinking of pickling some eggs in that same brine. Is reusing brine ever done? Are there any reasons I shouldn't do it? I've never heard of this being done, but I don't see why not.
I'm a huge fan of garlic and onions and seldom do I cook for myself without adding one of the two. Recently, I've managed to come across a local garlic grower. The intensity of the taste is like.... I've had difficulties with my body odor previously and I would usually stop eating garlic and onions two days before exposing myself to potential embarrassment, occasionally even substituting my garlic of choice with the bland Chinese garlic sooner than that, but the garlic I'm eating now seems to take close to a full week to clear out. Is there anything I can do to prepare the garlic to help
I have made half-sour pickles successfully with the recipe in the first post of this chow.com thread, although only when the heel of bread is added to promote fermentation. While I don't always have a heel of stale rye spare to add to the pickling mixture, I often have kimchi in the kitchen. Both kinds of pickles are produced through lactic acid fermentation, so can I use a small amount of kimchi juice -- not enough to flavour the pickling mixture -- to promote the right kind of fermentation, or are the microorganisms responsible for the flavour of each different?
Once I was making soup with a friend and the recipe called for a few cloves of garlic. She was ready to throw the garlic cloves into the soup whole without chopping them up first. I would've thought that it would make more sense to chop it up first and she had never heard of doing that. Does anyone ever cook with whole garlic cloves? My friend's parents are from Spain so perhaps in other countries this is a common way to include garlic in a recipe.
Do the nutritional facts on the outside of a package reflect the ENTIRE contents of the package or just what it is assumed a consumer would eat? For example: a jar of pickles (or pickled eggs) -- do the nutritional facts include the vinegar and brine the pickles (eggs) swim in?
I'm going to be making a soup dish that calls for 50 cloves of roasted garlic. I have always roasted garlic by cutting off the top of a head, drizzling it with oil, and wrapping with foil. Then when they're done I just squeeze out the paste from each clove. But some comments on the recipe say it's easier to roast them already peeled in a covered dish so you don't have to squeeze 50 cloves and deal with all the stickiness and peels. Since I already know how to easily peel whole cloves very quickly, it doesn't make much difference in the amount of work for me to do it either way. In fact
I've used a recipe before (can't find it anymore, sorry) where I steamed sticks of celery root. The ingredients I remember are garlic (whole cloves steamed together with the celery), probably a small... does have a strong flavour on its own I think it would be OK but is there perhaps something (nondairy, non-meat, not from a special shop) I could substitute with? I am concerned with what would complement the tastes, not necessarily finding replica Parmesan taste in another product. I want this to taste great, not just be edible! Thanks
best for bagels? I am really looking for someone with actual experience making garlic bagels. Edited to respond to a comment: I can see the following problems with adding the garlic partway... the baking process of bread is not good in my experience. Since I cook bagels in six-bagel batches, the bagels would be out for a reasonable amount of time to add the garlic. And re-moistening the surface would further cool them. It seems absolutely absurd to have to manipulate piping-hot bagels mid-bake just to add the topping. I am positive that this is not how the bagels I have in mind