dill green garlic relish

146 g	chopped green garlic stems and greens
10 g	sprigs of fresh dill
1	achiote seeds
3%	brine

A vendor at today’s farmers market had green garlic, so I picked up a few bunches for fermentation experiments.

There were so many stems and greens left from preparing the dill green garlic spears that I decided to make a sort of kraut/relish out of them. I chopped them into small-ish pieces, then packed them into a pint jar into which I’d already placed a sprig of fresh dill and a single achiote seed. Then I poured in the 3% brine and pressed down on the lot to get rid of the bubbles. After that I added a glass fermentation weight then an airlock top.

2022-07-23

When I opened this today, the tasty smell of pickled dill hit me pretty hard. The garlic bits are a little tough and slightly bitter, but overall it’s not bad! It has a little bit of acid bite to it. The pH is 4.1.

I moved it to a half pint jar then put it in the fridge. It’ll be good on sandwiches and the like.