Pickled Green Garlic- Putting Up with ErinPickled Green Garlic- Putting Up with Erin

I met Josh (pictured below) from Meadow’s Mirth farm a few weeks back at his stand at the Portsmouth farmers’ market. Meadow’s Mirth is “a small organic farm on New Hampshire’s seacoast cultivating a wide variety of field grown vegetables, flowers, herbs…”. Instantly impressed by his assortment and display, I found myself intrigued by his mid season green garlic. Not quite familiar with green garlic or ready to commit just yet, I sat on the idea of pickled green garlic for a couple of weeks until this past Saturday when I took the plunge and bought a couple bunches of these scallion look alike beauties. Enjoy these pickled green garlic stocks as a quick pickle snack, or use them as you would green onions or garlic, noting that it is stronger than the former but milder than the latter.

Please excuse the brevity of this post, the weather in Portsmouth is absolutely amazing today and I can hardly contain my inner excitement to get back outside. Until next time, keep pickling and as always thanks for putting up with Erin. :)

Pickled Green Garlic- Putting Up with Erin
Pickled Green Garlic- Putting Up with Erin

Pickled Green Garlic

Yield: 2 half pints

Ingredients

  • 2 large bunches of fresh green garlic (trimmed, and cut into ~2 inch (depending on your jar size) pieces)
  • 1 cup red wine vinegar
  • 1 cup water
  • 1 Tbsp pickling/sea salt
  • 16 whole black peppercorns
  • 1/2 tsp mustard seed
  • 1 tsp cumin seed

Instructions

  1. In a medium-sized, non-ionized pot, combine vinegar, water, and salt. Bring to a boil.
  2. Divide remaining ingredients between 2 sterilized half pint jars, leaving approx. 1/2 inch headspace.
  3. Ladle hot brine over green garlic stocks leaving approx. 1/4 inch headspace.
  4. Wipe rims, apply lids and rings (finger tight) and process in a hot water bath for 12 minutes.
  5. Remove jars from canner, let set on a folded towel for 12-24hrs or until sealed.
  6. Once sealed remove rings (important) and let pickle in a cool, dry place for atleast 3 weeks before consuming.
  7. Enjoy!

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