Pickled Garlic at Home

One of the things we are asked a lot is "How do I pickle garlic at home?"
Well part of the answer is that you can't really replicate our recipe in a home kitchen, but I was delighted to stumble across this recipe on Pinterest the other day. And while I haven't had the opportunity to try it out., I plan to. Soon! But, if you should beat me to the punch, PLEASE come back and let me know how it is.

French Pickled Garlic by Food PLus Words blog

Good Luck

GARLIC FESTIVAL OLIVE STUFFED CHICKEN

GARLIC FESTIVAL OLIVE STUFFED CHICKEN

from garlicfestival.com

Serves four.

4 boneless chicken breast halves with skin

1 cup Garlic Festival^® Garlic Stuffed Olives, chopped coarsely

2 tbsp unsalted butter

Garli Garni (“the best seasoning in the world”)

1/4 cup whole almonds with skins

2 tbsp chopped fresh flat-leaf parsley

Cut a 2” long slit in thickest part of each chicken breast. Stuff each with 1 ½-2 tsp olives, season with Garli Garni. Heat 1 tbsp butter in a nonstick skillet over moderate heat, then toast almonds, stirring often, until a few shades darker, 5 to 8 min. Transfer to a cutting board to cool (do not clean skillet). Increase heat to medium high, add chicken, skin side down to the skillet and sprinkle with remaining olives. Sauté chicken until skins are golden brown, 8-10 mins. Turn chicken over and cook, covered, over moderate heat until just cooked through, 5 to 7 min. more. While chicken is cooking, chop almonds. Add remaining butter and 3 tbsp water or white wine to skillet and heat, stirring, until butter is melted. Stir in almonds, parsley & pepper to taste. Spoon sauce over chicken.