Thursday, June 19, 2008

Vampires Beware.

Maybe about two months ago I made a batch of Alton Brown Firecrackers. Which are homemade spicy pickled baby carrots. Since my geek girl can't handle hot/spicy food I omitted the peppers and stuffed 8-10 garlic cloves in the jar.

A week later there were sufficiently pickled. They were fabulous. Sweet but tangy, crunchy with just a hint of garlic. She loved them and I loved them.

Then I forgot about them.

Today I finally got around to doing a Summer Fruit Pickle before the batch of pears and plums I had went wonky.

Problem was there was still 1/2 a jar of them carrots. I shrugged, saved about 1/2 for a snack and put the rest in a different smaller container.

I finally got around to my snack round 7ish.

They were still sweet, tangy, and crunchy; but the garlic flavor was anything but subtle. As a matter of fact the garlic flavor was so intense it actually caused pain. They were sublime.

As I write this 7 hours and two tooth brushing later I can STILL taste garlic.

1 comment:

  1. Mmm. Sounds lovely - shall I send some dill pickled garlic to you, to complement?