Preserving Garlic

Name: Preserving Garlic
Total time: 127 min
Yield: 2 servings
Ingredients: 6 pounds garlic; 1 cup white vinegar; 1 cup water; 1 tablespoon salt; 2 teaspoon black peppercorns; 1 teaspoon sugar; 4 sprigs dill; 0 olive oil

2h 7m

Serves 2

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Preserving Garlic

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2h 7m

Serves 2

Directions

1Remove the cloves from the garlic bulbs.
2Separate the garlic cloves into three piles: dry cloves for powder, skins and wet bits for stock, and discolored or rooted cloves for compost.
3Slice each clove in half and dehydrate at 135°F for about 12 hours, or until the cloves snap in half.
4Once dehydrated, process the cloves and paper you saved in a food processor until it becomes a powder, periodically sifting out the powder.
5Save some for chunks and most for powder. Store in airtight containers.
6Freeze whole or minced garlic. For ice cubes, arrange tablespoons of minced garlic into ice cube molds, freeze overnight, and transfer to freezer-safe containers.
7Alternatively, for a less precise but less messy method, add minced garlic to a freezer-safe bag, flatten, and use a chopstick to create portions. Freeze overnight.
8For pickled garlic, combine white vinegar, water, salt, and sugar in a saucepan and simmer until dissolved.
9Fill each jar with garlic cloves, peppercorns, and dill.
10Pour the brine over the garlic, seal the jars, and let cool. Refrigerate for at least 72 hours before use.
11For roasted garlic paste, slice the tops off the garlic heads, drizzle with olive oil, and roast.
12Once roasted, blend the garlic into a paste and store in a jar.

Ingredients

6 pounds garlic
1 cup white vinegar
1 cup water
1 tablespoon salt
2 teaspoon black peppercorns
1 teaspoon sugar
4 sprigs dill
0 olive oil

Equipment

paring knifesilicone tubedehydratorfood processorfreezer safe bagsice cube moldschopstickbaking sheetsaucepanjars

Preserving Garlic

2h 7m

Serves 2

tiktok.com

Preserving Garlic

tiktok.com

2h 7m

Serves 2

Directions

1Remove the cloves from the garlic bulbs.
2Separate the garlic cloves into three piles: dry cloves for powder, skins and wet bits for stock, and discolored or rooted cloves for compost.
3Slice each clove in half and dehydrate at 135°F for about 12 hours, or until the cloves snap in half.
4Once dehydrated, process the cloves and paper you saved in a food processor until it becomes a powder, periodically sifting out the powder.
5Save some for chunks and most for powder. Store in airtight containers.
6Freeze whole or minced garlic. For ice cubes, arrange tablespoons of minced garlic into ice cube molds, freeze overnight, and transfer to freezer-safe containers.
7Alternatively, for a less precise but less messy method, add minced garlic to a freezer-safe bag, flatten, and use a chopstick to create portions. Freeze overnight.
8For pickled garlic, combine white vinegar, water, salt, and sugar in a saucepan and simmer until dissolved.
9Fill each jar with garlic cloves, peppercorns, and dill.
10Pour the brine over the garlic, seal the jars, and let cool. Refrigerate for at least 72 hours before use.
11For roasted garlic paste, slice the tops off the garlic heads, drizzle with olive oil, and roast.
12Once roasted, blend the garlic into a paste and store in a jar.