Peeling the garlic might take a while, but once it’s been preserved, it will keep for a long time in the refrigerator. It’s so delicious, though, that you shouldn’t expect it to last for long. Substitute this preserved garlic in any recipe that calls for raw garlic—it’s particularly good in Caesar salads, or even just spread on toast.
Preserved Garlic Ingredients
- Cloves from 1 garlic head
- 3 teaspoon kosher salt
- 1 cup rice bran oil, canola oil, peanut oil, or any vegetable oil that’s neutral in flavor
Makes 3 cup
How to make Preserved Garlic ?
Peel the garlic cloves and put them in a food processor. Add the salt and 1 cup of the oil, and process for 10 seconds. Scrape the sides of the bowl and process for another 10 seconds, until the garlic is chopped very fine. (If you like your garlic pieces bigger, that’s fine, too — just make sure the pieces are somewhat uniform in size.)
Transfer the garlic to a small saucepan, cover with the remaining 1 cup oil, and cook slowly over very low heat for 20 to 25 minutes. The garlic is ready when its flavor changes from sharp to mild and its color turns from bone white to cream. Let the garlic cool in its cooking oil, and store (in the oil) in the refrigerator for up to several weeks.