Well, I dont want to hijack Erics thread so I figured I would put up a new blog for my latest crazy idea. Pickled garlic. Now I know, its not bread, but heh, I had bagels proofing when I got into this so it must count somehow.
After talking Garlic with Eric, I thought to myself "self, I can surely figure out pickled garlic". And off to the world wide web I go. I get hit with about a hundred or so recipes, not two alike, so great. Lets go with what seems to be the best rated. So I settle in on a nice Garlic festival website, with a pickled garlic recipe that the folks seemed to love. Now here is the basis of the recipe.
4 cups White Distilled Vinegar
1 1/3 cup sugar
Then anykind of flavor additive you would like to add, mustard seed, hot pepper, dill, whatever.
You take a sterilzed jar, and you mix up your liquids, bring to a boil in a non-metal pot (which I used a teflon coated pot) And once at boil, you boil for 5 minutes. Then you add your peeled garlic cloves and boil for an additional 5 minutes. Then you pore into your jars, put the covers on and place in the fridge for 3 weeks before consumption.
Easy enough it sounds right. So here I am with 30 heads of garlic, and the big grin on my mug of me making pickled garlic. After setting at my kitchen table for what seemed like 30 or 40 years I look into my jar to see I have only peeled about 25 cloves. So I do what any smart fella does and I recruit backup. In comes my 13 year old daughter, who after looking at me like I just told her she had to change the oil in the truck in a snow storm, she sets in to help. So now the two of us continue to peel garlic cloves. The outer dry parts come off easy, but the fine skin, well that just about makes a man cry after a while. So after what seemed like forever, I have 4 jars of peeled garlic cloves. I swear my kid grew a couple inches while we were there. So now onto making the liquid.
Now let me let you in on a little secret. When you boil vinegar, in your kitchen, for 10 MINUTES, you should probably invest in a gas mask. Or maybe a jet engine to force fresh air through your home. Now being a fairly smart fella, I was really surprised to see that I didnt see this coming. SO after about 6 minutes into boil, my daughter pleads mercy, and begs to be released from the kitchen. I kindly inform her that "darling, were in this together, you stay.". Sometimes being a parent is rough.....
Now at 7 minutes in I add my flavorings. I like hot and spicy so in goes. 2 Teaspoons Mustard Seed, 2 Teaspoons of my own grown, and ground Thai hot pepper, and 3 cut up Habeneros. So by minute 8 you can already imagine what my kitchen is like. If you close your eyes and imagine a swat team is about to raid your house but before they enter they throw 4 tear gas grenades in through the open window that you have because you are trying to get a strong vinegar smell out of your kitchen.
So now, my back door is open, my 2 kitchen windows are open, snow is blowing in through the windows, and my daughter and I are trying to maintain some sort of normal breathing pattern. The 10 minute mark couldnt have gotten there any sooner. When that buzzer went off saying my 10 minutes were up, the time that pot came off the stove to the time the 4 bottles were filled, outsides wiped clean, and into the fridge was about 2.5 seconds. Well, maybe not not quick, but I barely remember any of it, it was so fast. The dogs are no where to be found, they are hiding in some far off part of the house. My youngest is watching tv in the living room in her jacket, and thank god my wife was out for the afternoon doing a craft fair. We cleaned up my mess, I went back to my bagels, we shut the windows after our house temp dropped to about 40. And 5 hours later when my wife returned she says "Honey, the house kinda smells like hot wings"
Me and my great ideas. I'll post photos later today of the end results, along with my Cinn./Cranberry bread I made (another idea). The worst part is I have to wait 3 weeks just to see if the garlic is any good. Ha,ha,ha......