Prep Time: 10 minutes Yields: 1 pint
Recipe: Alison Roman
Use the brine as liquid for vinaigrettes. Add the chopped garlic to salads, potatoes, pesto, or schmear it onto sandwiches.
Ingredients
- 8 green garlic bulbs, white and pale-green parts only, thinly sliced
- 1 tablespoon plus 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper flakes
Special Equipment
- A 1-pint jar; a sheet of cheesecloth
Directions
- Massage garlic with salt in a medium bowl until it releases some liquid.
- Add red pepper flakes and transfer to jar; pour in ¼ cup water. Top with a weight to submerge garlic (a can of soda works great) and cover jar with cheesecloth.
- Let sit in a cool, dark place 2–4 days (the longer you let it sit, the stronger the funky flavor will be). When it is flavored to your liking, cover and chill.