GARLIC CONFIT
Prep time
Cook time
Total time
Author: Mink
Recipe type: Preserved Garlic
Cuisine: French
Serves: 8 cups
Ingredients
- 8 cups peeled garlic cloves
- 4 cups regular or extra virgin olive oil
- 8-9 sprigs fresh thyme
- 1 teaspoon black peppercorn
- ½ teaspoon crushed red pepper
Instructions
- Add garlic cloves in a heavy saucepan or large pot. Add the oil, thyme, black peppercorn and crushed red pepper flakes. Cover and cook over low heat (you want the garlic to gently poach, not deep fry!), about 1 hour to 1½ hours. Small bubbles will rise from the garlic. The oil temperature should not go above 200°F (you can use a candy thermometer if you have one).
- To test for doneness, use a fork. If it's very soft, turn off heat. If not, let them cook until they are tender but not burnt.
- Remove the pot from the heat, keep covered and let cool to room temperature. Using a clean spoon, divide garlic and herbs among clean resealable glass or mason jars. Fill them with garlic and oil. Refrigerate immediately.
Notes
You can also use other herbs like bay leaves or rosemary.
It should keep for 3-4 months in the fridge, however, to be completely safe, use it within 3 weeks. You can also safely freeze garlic confit for several months. Always use clean dry spoon every time you use it. Enjoy!
It should keep for 3-4 months in the fridge, however, to be completely safe, use it within 3 weeks. You can also safely freeze garlic confit for several months. Always use clean dry spoon every time you use it. Enjoy!
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/garlic-confit/