I practice small batch preserving. This way I can make the most out of fruits and vegetables as they become available throughout the year. A simple person with a passion for cooking, a homegrown cook without culinary school training, I love to preserve the flavors of my life.
As with most recipes there are many variations for pickling garlic. This one is quick and easy with balsamic vinegar adding a touch of sweetness. The pickling juices can be used in homemade salad dressings when the garlic is gone. Small brown spots will sometimes appear on the pickled cloves, but they are still edible.
Clementines are small, easy to peel, sweeter than tart, with few if any seeds; they provide needed vitamin C throughout the winter. Available from December through February, canning these deletable citrus delicacies makes them available anytime.
There are plenty of lemons available in the market this time of year. I have been wanting to preserve some, not only because they look pretty in jars, but there are a number of recipes I have been wanting to try that call for them.
