Fresh whole garlic cloves are hand sorted, packed and pickled in a simple brine and a hot water bath to seal. It takes 6-8 weeks before the cloves attain their full flavor while retaining their crispness.
I purchase hundreds of pounds of whole garlic cloves in September each year from Christopher Ranch in Gilroy, California soon after the new crop is pulled from the fields beginning in July. These pretty garlic cloves are never blanched, parboiled or held in a brine before processing. Nor do they have additives, color preservatives or anything but pickling salt, white vinegar and dill added. Nothing more is needed to make good garlic taste better. Try these cloves as a snack, in your favorite drink or use them in cooking, anywhere you would use fresh. Try them minced in a dressing or sour cream for potatoes or a dip, slice for pasta sauces or over a salad. My nephew told me to tell you my garlic goes good with beer.
Each jar of pickled vegetables or brined lemons is made using the best, fresh produce available and closest to the Northwest. Each jar is made with the same recipes and ingredients that I have used for years. No preservatives, additives, colors, dyes or imported ingredients are used in any of my pickles. There is really no need to add anything more. Pure and simple food. Not an ugly pickle in the bunch!
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