Comments on: Pickled Garlic Seeds

By: bongobob

bongobob — Sun, 14 Feb 2010 14:44:52 +0000

I collect garlic seeds every year…
not to plant, but to eat raw. they are not as strong as a mature garlic clove , and I munch on them all the time. kind of like how baseball players munch on sunflower seeds. Only I put one seed in my mouth at a time..
I love them!!!

By: John Kitela

John Kitela — Fri, 05 Feb 2010 07:09:13 +0000

How an I get some garlic seeds. Am so much interested in them for planting.

By: Suzanne

Suzanne — Tue, 28 Jul 2009 21:42:25 +0000

This is wonderful information! I grew garlic for the first time this year and didn’t learn about cutting and eating the scapes until mine had matured past their tender prime. I did proceed to cut them in their more straightened, mature state and put them in a vase which made a very cool flower arrangement. I now have about 50 spheres loaded with seeds. But the seeds have a light skin on them – do I need to remove this before pickling?? And – aside from eating them right from the spoon, do you have any other serving suggestions or recipes you use them in?

By: Debbie

Debbie — Mon, 22 Jun 2009 04:14:34 +0000

The Joy of Pickling does not give processing information for the French Pickled Garlic recipe that was used to adapt the seed recipe. Processing times are very specific to the density and ph of the food being processed. I would suggest that it would be much safer to store the jars in the refrigerator as the Joy of Pickling instructs. Botulism cannot be seen, smelled or tasted but it can be deadly. Linda Ziedrich states that the jars will keep well for about 1 year in the refrigerator.

By: Nicole

Nicole — Thu, 11 Jun 2009 03:07:41 +0000

I am so, so excited these are on the menu for Jack Saturday night!! I came across the recipe the other week when I was looking for some ideas to pickle garlic scapes and promptly asked the farmer at my CSA if she ever let the garlic flower and if so could I please have the flowers. Now, I will get to taste them even if I can’t easily find my own flowers to de-seed. Yay! The menu for Saturday looks amazing, btw. You managed to include 2 of the proteins in my dining companions top 3 list :-)

By: Emily

Emily — Thu, 14 May 2009 14:36:50 +0000

This sounds AMAZING, but what I really love about this recipe is that it led me to your restaurant’s website. I hope to experience this restaurant the next time I visit the NYC area.

By: Audrey

Audrey — Tue, 28 Oct 2008 04:40:20 +0000

Try pickling fresh green coriander seeds. They are very good.

By: mr.ed

mr.ed — Mon, 27 Oct 2008 14:19:29 +0000

Yo, this a LOT of garlic plants. You’ll need a key to the garlic mine for this many seeds.

By: Tartelette

Tartelette — Sun, 26 Oct 2008 03:04:33 +0000

Brilliant idea! I doubt I’ll be able to find someone selling the flowers but it is worth a try!
I am thrilled to hear the restaurant is going great!!

By: Helena

Helena — Fri, 17 Oct 2008 17:55:45 +0000

Well, this is something new. I have never heard of garlic seeds before. Now there’s one more addition to my “to get” list. Thank you for sharing, Danielle.