I buy peeled but I pickle what I don't use immediately. Lasts forever that way, just about.
― Badder Meinhof Syndrome (libcrypt), Thursday, 29 January 2009 01:53 (fifteen years ago) link
And by "pickle", I just mean that I toss the remainder in a jar with some balsamic.
― Badder Meinhof Syndrome (libcrypt), Thursday, 29 January 2009 01:54 (fifteen years ago) link
is it really cheaper by the number of units you get (pounds? heads?)? that doesn't make sense.
― Schwwww (harbl), Thursday, 29 January 2009 01:55 (fifteen years ago) link
pickling garlic in balsamic is a good idea lib!
i remeber it being wildly cheaper, but maybe i'm remembering wrong. harbl, i will post prices on next shopping outing.
for meals i don't want that balsamic feel, still a concern.
― BAROQUE AS A JOKE! (PappaWheelie V), Thursday, 29 January 2009 03:36 (fifteen years ago) link
You can also toss in any other kind of vinegar and it'll work, but the garlic won't taste as nice.
Over time, the garlic mellows out quite nicely in balsamic, I gotta say.
― Badder Meinhof Syndrome (libcrypt), Friday, 30 January 2009 04:09 (fifteen years ago) link
Puree the mankier bits and cover them with oil, make garlic butter, roast and make jam, that'll keep for a bit.
― Matt, Friday, 30 January 2009 22:50 (fifteen years ago) link