← Replies in Laba Garlic (pickled) Recipe

Making these was such a fun process! They did well in our West-facing kitchen window, near my plant propagations. Just had them sliced thinly on some vermicelli, served with steamed veggies and a tahini based sauce on a bed of tender greens. I plan to use these babies raw to preserve all the good probiotic qualities and my wheels are already turning as I consider sauces to put them in! The spicy quality fresh garlic has is preserved while an added element of sweetness really rounds it out. My mouth still tastes vaguely of them as I type this and it’s bringing me such joy! I look forward to adding this to our regular pickle rotation.