French Pickled Garlic

When pickled, garlic retains all the flavor of fresh garlic without the “bite” or oder. This is because the acid in vinegar breaks down the the oder-causing components in garlic. Pickled Garlic has long been a part of French cuisine and is often served as an appetizer. It’s particularly popular in Normandy. I prepared a  batch last night in preparation for my EatWith “Dinner In Normandy” offering which will go live in mid-September. You can find the recipe for French Pickled Garlic here. 

I’m leaving for a month in France tomorrow and will begin my stay with a week and a half at Casa Belle. Gilles, who is both host and chef, has kindly invited me to observe him in the kitchen. Such a treat! Since Pickled Garlic needs to brine for four to five weeks, it will be ready to enjoy when I return in a month….and enjoy it I shall!

Bon appétit!

Tess

2 thoughts on “French Pickled Garlic

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s