Pickled Green Garlic 1
May 9, 2012
This was in an interesting food preservation type cookbook on loan from my mother, “Canning for a New Generation” by Liana Krissoff .
Two steps:
First, clean and trim green garlic, cover in Rice vinegar and refrigerate for a week. (Use plain rice vinegar and not the seasoned or flavored varieties. )
Trimmed (these have fattened up remarkably in the past 2 weeks)
Immersed in Rice Vinegar and ready for a week in the fridge
Second step:
(you’ll have to wait until next week sorry).
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Behind cohutt's fence 
Wow… your garlic is looking great. I’ll best the pickled garlic is yummy, too. Isn’t rice vinegar typically sweet? That should make it have a very unusual flavor. I’m thinking regular white vinegar would also be very good.
The seasoned stuff is sweet, this is the plain or unseasoned type, a nearly clear liquid obviously. It has the vinegar smell to it for sure; supposedly this mellows the garlic bite somewhat.
The second step in the process (next week) creates the sweet soy flavored syrup or liquid that should be the primary flavoring to the garlic.