I always get a burst of energy when springtime rolls around. I find myself ready to tackle projects of all kinds. Spring cleaning comes to mind. What about springtime pickling and canning? These are typically considered a late in the season activity– a way of holding on to the last of summer’s great bounty. However I believe that this recipe for Pickled Green Garlic is a lesson in the value of holding on to the energetic charms of spring. Which are far more fleeting and delicate– but no less delightful.
Though I chose green garlic in this example. There are plenty of good candidates this time of year. Spring onions, ramps (depending where you live) and sugar snap peas are all well worth preserving. Pickling the best of the season allows you to hold onto spring, indefinitely if done properly.
Pickled Green Garlic is simple. I understand that the canning process can be intimidating. Who wants to poison their whole family with a bad batch of pickled peas? But if you follow the instructions you’re sure to succeed. If you are still unsure skip the “canning” and store them tightly covered in the refrigerator up to one month. They’ll be fine for eating. Besides, they rarely last a month anyway.
Pickled Green Garlic
You wont find Pickled Green Garlic in the aisle with the Vlasics. Pickled Green Garlic is hardly a mainstay. But there are plenty of great uses for it. You can chop it up and toss it in salads. The brine is a great addition to that salad’s dressing too. It can a add a bright note to simple pasta sauces, or you can curl some up on top of buttered baguette slices and enjoy it tapas style.
You’ll notice my pickling “juice” for Pickled Green Garlic is fairly simple. I’ve used a mild Champagne vinegar and just a few spices and herbs. I prefer stronger tastes for those later season vegetables. I think that spring produce requires a light touch. Save the cider and red wine vinegars for pickled peppers and okra. Big bold dill is better appreciated with crunchy cucumbers. You get the idea, don’t let my rules stop you from experimenting however. The best of the spring season will be gone before you know it. GREG