Garlic has been used since ancient times as an antibiotic, antiviral, and antifungal. While raw garlic can make you quite lonely, pickling it takes that pungent edge away. When I visited the Georgia Renaissance Festival a couple of years ago, I was delighted to find the Garlic Festival Foods booth.
I found garlic mustards, sauces, and a wide variety of flavors of my favorite pickled teardrops. The mustard-dill is tangy with a hit of Dijon and a sweet finish of dill. I’ve been enjoying a new flavor – pickled and smoked. The clear brine will fool you! You’ll think you’re eating barbecue.
My favorite and go-to is the Teryaki Pickled Garlic. The buds are still a bit crisp, with a salty, vinegary burst, with strong notes of Asian sweetness. The brine is even martini-worthy!
I literally eat this every day as a preventive measure against the ailments winter and spring like to dish out. I also stock up at back-to-school time when my son is carting home who-knows-what germs. Gut health also gets a boost!
Garlic Festival Food is out of Hollister, California and ships directly to you. They are also on Facebook – see if they’re visiting a festival near you! You will be happier and healthier for it.
Pickle Picker 