**This post is part of a month-long series as I participate in the Salad as a Meal Challenge.
One of my favorite parts of this cookbook is the whole section in the back called “Pantry.” I rely on the stock in my pantry to help keep my food costs down, and already do many of the things Patricia recommends, like making your own soup stock (although she has an amazing recipe for stock that I will have to try very soon!).
For this first installment in my “Salad from the Pantry” category, behold: Pickled garlic! I was a little skeptical at first, but the vinegar really mellows the garlic so you still get that punch of flavor, but not the acrid sharpness.
After the garlic has been pickled, you can just store them in the fridge, pull them out a clove or two at a time, chop them up, and add them to salad dressings in place of garlic powder, or even slice them really thinly and add them as is to a salad (maybe with some pickled beets!). A wonderful way to add lots of flavor but not calories. Plus, with what a couple heads of garlic and some vinegar cost, this is super cheap too (and I added a little rosemary sprig because I had some leftover and just love the flavor)!
I love anything pickled!
Looks great! Love the photo!!!!!!!! :))
[…] BLOGGER SPOTLIGHT: Rella Kaplowitz of Penny Pinching Epicure Rella Kaplowitz started Penny Pinching Epicure in September 2009 to show that you can make gourmet, delicious food, even on a tight food budget. Rella utilizes lots of fresh vegetables and proteins in her recipes because she is both gluten-free and dairy-free. In her spare time, Rella loves to listen to music, read, dabble in graphic design, and she sometimes eats cereal and milk for dinner (but don’t tell her mom). Rella resides in Washington, DC. You can follow Rella on Twitter @RellaBellaK, and read her post on Salad from the Pantry: Pickled Garlic. […]