Ever since I was a kid, I'd prefer to eat pickled stuff, salted meat (like beef jerky), canned fish over cake or candy. I guess that's why I never had a weight problem. I still crave vinegar like fat kids crave candy.
Awhile back I bought some pickled garlic and some dilly beans at one of those road side shops coming home from the beach. After I ate the garlic and the beans, I decided to buy some garlic cloves and put them in the pickling solution in the same jar.
So they had been sitting there for about a month and when I opened the jar, the garlic was fizzing! I guess it's now fermented. I never would have thought something would ferment in a pickling solution kept in the fridge. That the salt and vinegar would not allow fermentation to happen.
Apparently you cannot just put raw garlic into a pickling solution and expect the same results. It must be cooked first.
I thought that was what "cold packing" was all about. That Claussen pickles were not cooked, just placed raw in a jar of pickling solution and they were pickled that way.
So my wife found a recipe I'm going to try.