Olive Oil Preserved Garlic

This is another of our favorite olive oil tricks - preserving or pickling!

Garlic is one of our favorite spices and by pickling it, you add another level of flavor and nuance.

A super easy recipe, it will give you a decent supply of pickled garlic that will last in the fridge for a couple months! We use rosemary here but feel free to add chilies, thyme, sage or other herbs.

Ingredients

  • 5 heads of garlic peeled, whole or chopped

  • Pickling liquid (3 parts vinegar, 2 parts water, 1 part granulated sugar, and 0.3 parts salt)

  • 6-8 stalks of fresh rosemary

  • 2 bay leaves

  • 1 cup extra virgin olive oil

Instructions

  • Bring the pickling liquid to a boil in a small saucepan over medium heat. Add the garlic cloves to the boiling liquid and "cook" for 30-45 seconds. Do this in two batches, if necessary. Remove the garlic cloves from the pickling liquid and let them dry on a few layers of paper towels.

  • Loosely pack your jar of choice with the garlic bulbs.

  • Nestle 3-4 stalks of rosemary and one bay leaf (per jar) among the cloves.

  • Add enough olive oil to the jars to cover the garlic cloves and herbs. Seal the jars and place them in the refrigerator. The garlic is ready to use after 48 hours. Pickles last up to 3 months.

    NOTE: Step one is NOT optional. Incorrectly pickled foods can lead to food poisoning. Please follow all recipes correctly.

Carolina Mejia