Tag Archives: garlic

Pickled Garlic and in a bit of a pickle!

Pickled Garlic_Collage_1I could never imagine cooking without garlic… I love it and thankfully so do the rest of the family. Eating garlic in its raw state is way too strong but eating pickled garlic is a different matter altogether. Pickled garlic is very mild in taste and does not leave your breath reeking of its pungent flavour… keeping everyone at arm’s length or even further. While in France visiting friends they always served pickled garlic with an array of pickled olives, cheeses, pâté and freshly baked crusty bread, all bought from local farmers markets.

Bringing back some heads of garlic I thought I would have a go at pickling garlic at home. I enjoy making preserved lemons and some jams but I have never pickled garlic before and googling recipes it all looked very easy. Over a week ago I started the pickling process and now I’m in a bit of a pickle… I thought I could tell you that it has been a great success and post about the delicious results! Some recipes suggested that you could eat the pickled garlic as soon as 48 hours, some a week (which quite a few stated) and others a month. After a week I tested a clove of garlic… very, very garlicky, the taste was so strong and not pleasant at all. As with all recipes on this blog, I will not post a recipe that I am not comfortable with… and this recipe needs further maturing, hopefully achieving results that I can share.

Pickled Garlic_Collage_2

All is not lost… if you have never tried pickled garlic look out for some at your local deli or supermarket. Serve pickled garlic with drinks before dinner, sliced into salads, sandwiches or use finely chopped in salad dressing… a few uses to get you started.

FIY... thought I would give the blue silicone garlic peeler a little mention, quite handy for quickly removing the skins from garlic cloves. This kitchen gadget came free with a cooking utensil bought some time ago. Pop a few garlic cloves into the silicone tube and roll it back and forth, this usually removes the skin.

Meanwhile, if anyone out there has an easy recipe for pickling garlic, I’d love to hear from you. 🙂 Let’s see after a few weeks how the pickled garlic progresses, I will keep you up-dated. 

crostini with lemon ricotta, fresh basil, black pepper and drizzled with a vanilla infused olive oil

Crostini means “little toasts” in Italian… so topping my “little toasts” with a creamy lemon ricotta cheese, adding a few twists of black pepper, some basil and adding a little sweetness with a drizzle of vanilla infused olive oil gives these “little toasts” a bit of panache.


  • 1 cup of home-made ricotta cheese (click for recipe)
  • 1 garlic clove, peeled and crushed (optional)
  • finely grated zest of 1 lemon
  • sea salt
  • 1  stick of french bread cut into slices (1cm thick)
  • 2 garlic cloves, peeled and sliced in half (optional)
  • freshly ground black pepper
  • a handful of fresh basil leaves, finely sliced
  • vanilla infused olive oil or plain olive oil
How to make:

Combine the ricotta cheese, garlic and lemon zest in a small bowl, season with sea salt to taste. This can be prepared some hours in advance and stored in the refrigerator until needed.

Preheat the grill to high and lightly toast french bread slices on both sides until golden brown. Rub the cut side of garlic over one side of each piece of toasted bread. When cooled spread the prepared ricotta cheese on top of each piece of crostini. Season with a few twists of black pepper, drizzle over some vanilla olive oil and scatter over fresh basil on top and serve.

Try using fresh mint instead of basil and drizzle some walnut oil over the crostini instead of  vanilla oil for a different variation.
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