In June, I posted about our garlic scape harvest and my first foray into using this food source from our garden.
I literally have garlic growing in all parts of our yard. There is at least one clump in every flower bed and raised garden. There is a clump in our “habitat” pile of limbs and other yard debris. There is a huge clump underneath the solar panel. I never have to replant because I generally never get every single clove harvested so the leftover cloves perpetually regenerate garlic beds everywhere. (Plus I am kind of messy so wherever I am drying, clipping, or cleaning the heads, garlic just seems to spring up.)
During the first week of July, garlic harvest proper was held. (I know it is now the first week of August, but it’s been kind of a busy month.)
I ended up with about 2 1/2 gallons of garlic of all shapes and sizes.
I have no idea what variety of garlic I have, nor do I know where I originally got my first bulbs. In a pinch, I would have to bet that I got some garlic cloves for starts from my mother. I do know that I have a hard neck variety.
So to celebrate all things garlic, I am revisiting some of my older posts PLUS sharing a brand new recipe. Please check out these older favorites first:
Please forgive some of the photos as they were from some very early posts. 🙂 Now, I have to share my new favorite garlic recipe with you.
This stuff is amazing!
Sweet and Spicy Thai Dipping Sauce
Original recipe found here.
1/2 c. finely chopped garlic (about 36 cloves)*
1 T. fine sea salt
6 c. apple cider vinegar
6 c. sugar
1/2 c. red pepper flakes
*The easiest way to prepare the garlic is to chop the cloves in a food processor.
Prepare canner. Sterilize jars and lids.
In a small bowl, combine garlic and salt, stirring to combine. Set aside.
Heat vinegar to a boil in a large stainless steel saucepan. Add sugar, stirring to fully dissolve. Reduce heat and simmer 5 minutes. Remove from heat. Add garlic mixture and hot pepper flakes, stirring well.
Ladle hot sauce into sterilized jars leaving 1/2″ headspace. Wipe rim. Center hot lid on jar and apply band. Adjust until band is fingertip tight.
Process in a boiling water canner for 15 minutes. Remove jars and cool. Check lids for seal after 24 hours.
Makes about 9 half-pint jars.
I have used this elixir of the gods as a simple dipping sauce for pork dumplings (by adding a bit of soy sauce), tossed it into rice for a simple side, and used 1 1/2 T. with 2 T. of grape seed oil for a Napa cabbage salad dressing. I have also used it as a marinade for chicken. The Ball Complete Book of Home Preserving suggests to use it with any Asian appetizer like spring rolls, chicken balls or wontons.
If I could dream up a cocktail using this sauce, I would.
It’s that good.
Hope you check out some of these garlicky recipes.