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We have been pickling our garlic for years. It is such a nice treat to have your allicin in the spring when no other garlic of any quality is around. We add dill and other spices from our garden and with a brine of vinegar it makes for a fabulous snack or addition to any meal. The garlic still has a crunch but the intense bite is taken out by the pickling. Occasionally you will find cloves to be blue or green. Do not worry, this is actually a desirable attribute for the Asian cultures in pickled garlic, and it is completely harmless.