Storing and Preserving Garlic
This season we harvested our garlic in November, cured it until January and if I store it in a cool, dry place in the kitchen (this year as a pretty braid hanging in the pantry) it should last until autumn. That’s if we don’t scarf it all first. Seems like we are adding it to everything at the moment.
Like all fresh produce, it will lose moisture with age and eventually shrivel up and die but if you keep it out of direct sunlight and away from too much humidity or damp, you should have fresh garlic for months.
Preserving garlic for the rest of the year is pretty simple and I like to do it in one of two ways. Yesterday I chose the simplest: I peeled the cloves making sure not to crush or cut them, so they maintain their full health benefits, popped them into a clean, glass jar and put them in the freezer. (Glass jar so I can see them and remember to use them; a bag or other container just as good). When defrosted they can be a bit mushy, but they retain all their flavour, and you can use them just as you would a fresh clove.
My second method is to preserve them in apple cider vinegar- these can be eaten raw or added to salads and many hot dishes. Separate and clean all the cloves. Pop them into a jar, leaving 3cm at the top. Pour apple cider vinegar over to cover. You can add a little honey or herbs at this. Close the lid and leave it at room temperature for 1-2 weeks. If there is any build-up of pressure in the jar, just open it a few times to release. Well worth the bother of peeling all those little cloves.
Peeling garlic
Such a chore if you have lots to peel. I have a cylindrical silicone tube that I rub my cloves in and the skin peels off easily.
Or use the blunt edge of Thermomix blade.
Or
Break bulb into individual cloves and place those in a heatproof bowl. Submerge in boiling water for 5 minutes and the skin will loosen and peel off easily.
Garlic Confit Two ways
Now this is my guilty pleasure. A sweet, soft, buttery, use-me-on-everything treat.
Peel garlic cloves, trim the roots off at the ends.
Method 1 – on the stove:
Then put them in a pot and cover with olive oil.
Set the pot to a medium to low heat. The barest hint of a simmer and then turn heat down to low. Bubble along slowly, slowly. More than one bubble is too hot.
You’ll know when it’s done when the garlic cloves are soft and a little tan in colour.
I can’t really give you a time… it depends on size of clove, variety of garlic, how old the bulb is …. less than an hour… or more than 2. Haha- you’ll know. Your nose and eyes will tell you. All I can say, is watch it closely.
Method 2- in the oven:
Place peeled cloves, covered in olive oil, into an oven. 120 degrees until soft and golden. Can add a sprig of thyme or rosemary.
Once the garlic is cooked, remove from pan and place in a sterilised jar.
Fully submerge in the garlic oil.
To use: mash, puree, leave whole. Use on veggies, meats, in dressings, marinades and sauces. Moosh onto baguettes. More is more.