Preserving Garlic
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