i have not pickled or fermented garlic but my uneducated, unhelpful opinion is that you could do it either way
i made 5 pints of pickles. will do the beets either tomorrow or tuesday--need enough time to clean and boil them and i'm tired now.https://i.imgur.com/73oLmvn.jpg
― contorted filbert (harbl), Sunday, 5 July 2020 21:15 (one year ago) link
Woke up today, harvested a bunch of tiny plums from the tree in the backyard, started pickling them. My first pickling.
Still have so many plums left. Everyone's telling me to make jam, seems like I have to go buy some new jars and lids for that (and spend another hour slicing and pitting the little guys.)
― lukas, Sunday, 5 July 2020 22:47 (one year ago) link
Do not go to pickledplum.com for a recipe for plum pickles, you will not find one.
― lukas, Sunday, 5 July 2020 22:48 (one year ago) link
nice! make a plum cake, too. i want to make peach jam this year but i dread the process of removing the skin.
― contorted filbert (harbl), Sunday, 5 July 2020 23:14 (one year ago) link
if I make plum jam it'll definitely be preserves, leaving the skin on. plum cake sounds amazing actually.
― lukas, Sunday, 5 July 2020 23:22 (one year ago) link
I’ve had plenty of Homemade plum and damson jam with the stones left in. No real harm in it you just turn a big job in to a small job, done at toast spreading time.
― American Fear of Scampos (Ed), Monday, 6 July 2020 03:59 (one year ago) link
Found a low-effort jam recipe, made some mistakes, tried it and wasn't impressed.
This morning I put a few spoonfuls in with my Greek yogurt and granola and ... magic. That added sweet+sour makes it a completely different dish.
Sunday I get to see how the pickles turned out.
― lukas, Tuesday, 7 July 2020 20:41 (one year ago) link