Starting with a clove break the bulb out into individual cloves.
Peel the light skin away from each bulb.
You should have a sharp point at one end. That is the top.
The flat bottom is the root. Cut the very edge off with a sharp knife.
chop peel garlic
Prepare The Planting Pot
Fill your planting pot with about two to four inches of planting soil.
Garlic does not grow very deep.
Fill Pot With 2 Inches Of Dirt
Time To Plant
In southern areas, February or March is a better time to plant.
Place the garlic pointy side up with the flat side, root, down in the dirt.
Leave a few inches between bulbs.
Pour more top soil over the bulbs so they are covered about two inches in dirt.
Water your easy garlic about once every day.
It’s o.k. the skip a day.
I am using moisture retention top soil which is common at most gardening centers.
DO NOT BUY expensive top soil or planting soil. This is garlic we are talking about. Not some rare plant.
Once the garlic leaves start to yellow and the plump garlic bulbs start to push their way above the soil level, it’s time to harvest.
Proper handling of easy garlic after it’s been picked is almost as important as looking after it whilst it’s growing. It’s essential that garlic is dried properly, otherwise it will rot. The bulbs are often hung up in a cool, dry place. After a week or so, take them down and brush the dirt off gently – don’t wash the bulbs at this stage.
I love Dill Pickles. This easy recipe is meant for short term use, around one week, and NOT for long term storage. To prepare Dill Pickles for long term storage we would need to cook the brine and pressure cook or vacuum seal the jar. There is no hard rule for the amounts of each ingredient and you can experiment with all kinds of spices and peppers like mustard seeds and even Italian spice. Cutting into really small pieces would make an awesome relish! Some people let the jar sit over night before putting in the refrigerator. Do not throw out the juice after you have ate the pickles because it can be reused to make a new batch or even pickle a different vegetable like okra! I want to try pickling some green beans or squash but I have not tried yet.
Fresh dill or dry dill, hence Dill Pickles
Garlic cloves (or garlic scapes), crushed and minced
Red pepper flakes
Cut cucumber into spears or slices. Cutting into really small pieces would make an awesome relish!
Place in jar.
Add sugar (Optional)
Pour White Vinegar half way.
Add salt to taste.
Sprinkle In Some Pickling spice.
Let it sit for up to half an hour.
Fill to top with distilled water
Place Lid On Jar
Refrigerate for 24 hours
Don’t limit yourself to pickled cucumbers, use this recipe with just about any vegetable and even eggs. Click HERE for my Pickled Eggs Recipe!
Information on Florida Home Prepper is not reviewed or endorsed by the FDA and is NOT intended to be substituted for the advice of your health care professional. If you rely solely upon this advice you do so at your own risk.
I love easy pickled eggs and the recipe is so easy. People ask what is the self life? Well, if they are not being eaten faster than you can make then you are doing something wrong! This is a little secret that I want to let you in on. The brine is reusable! Not only that but you really can’t mess up the recipe. Don’t even worry about what is the right amount of individual ingredients. Just experiment until you have your own recipe.
12 or so hard boiled eggs
Place eggs in a large pot and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Place the eggs into a 1 quart wide mouth jar.
Add White Vinegar, Salt, Onion, Pickle Spice and fill to top with cold water.
Store in refrigerator for seven days
a couple of cloves of garlic
sprig of dill
apple cider vinegar
beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked
Always keep the pickled eggs refrigerated until ready to eat. These will keep for several months.
Nutrition Information Yield: 12 Eggs, Serving Size: Amount Per Serving: Calories: 94 Calories (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)