Marinated Garlic Cloves Retail Recipes
PICKLED GARLIC
This recipe is not suitable for shelf-stable canning. If you make this recipe, you MUST store it in the refrigerator. Even if you seal the jars with a water bath. Refrigerate!
Provided by Meggan Hill
Categories Pantry
Time 45m
Number Of Ingredients 5
Steps:
- Combine canning salt and vinegar in a large saucepan. Bring to boil; reduce heat and simmer 10 minutes (180 degrees).
- Meanwhile, pack garlic into 4 sterilized pint jars (about 8 ounces per jar) leaving 1/2-inch of headspace. Add 1/4 teaspoon red pepper flakes and 1 head of dill to each jar. (If using fresh dill, add 1/2 cup to each jar.)
- Using a ladle, divide hot pickling liquid between the 4 jars, leaving 1/2-inch of headspace. Remove air bubbles, clean jar rims, center lids on jars, and adjust band to fingertip-tight.
- Chill in the refrigerator until pickled as desired (I recommend at least 3 weeks in the refrigerator). Store in refrigerator for up to 4 months (see notes) or seal jars following the instructions below (the pickled garlic must still be refrigerated; it will not be shelf-stable).
Nutrition Facts : Calories 52 kcal, ServingSize 0.25 cup, Carbohydrate 10 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 1 g, Sugar 1 g
PICKLED GARLIC
When garlic is pickled, its flavor mellows, becoming slightly sweet and tangy -- yet it remains very garlicky. The pickling process is quick -- after sitting just one night, the cloves are ready to be popped from their skins and tossed in salads, spread on bread, or eaten as is.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 quart
Number Of Ingredients 8
Steps:
- Trim garlic heads, leaving stem intact and peeling off all but one layer of papery skin. Set aside.
- Combine vinegar, sugar, peppercorns, cloves, peppers, bay leaf, and lemon rind in a medium saucepan. Bring to a boil over high heat; boil 2 minutes more. Add garlic; boil 4 minutes. Remove from heat; cover, and let sit overnight in refrigerator. Garlic may be canned, placed in a sterilized jar, or stored in the refrigerator in an airtight container up to 1 month.
ROASTED GARLIC CLOVES
Tasty, creamy roasted garlic cloves make a wonderful topping for warm bread, mashed cauliflower, or any cooked vegetable.
Provided by Vered DeLeeuw
Categories Side Dish
Time 30m
Number Of Ingredients 3
Steps:
- Preheat your oven to 400 degrees F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
- Place the garlic cloves in a bowl. Add the olive oil and mix to coat.
- Spread the garlic cloves on the prepared baking sheet, in a single layer. Season them with the salt.
- Bake until golden brown and fork-tender, stirring halfway through cooking. Depending on your oven, the total baking time should be between 20-30 minutes.
Nutrition Facts : ServingSize 6 garlic cloves, Calories 56 kcal, Carbohydrate 6 g, Protein 1 g, Fat 3 g, SaturatedFat 0.5 g, Sodium 143 mg, Fiber 0.4 g, Sugar 0.2 g
PICKLED GARLIC
These pickled garlic cloves take a long time, but they're easy to make and are a real treat.
Provided by Brenda Kraneveldt
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P21DT1h
Yield 16
Number Of Ingredients 6
Steps:
- Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.
- In a large saucepan over medium high heat, place the distilled white vinegar and white sugar. Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from heat and discard spice bag.
- Place garlic and peppers in sterile containers to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving.
Nutrition Facts : Calories 57.6 calories, Carbohydrate 13.6 g, Fat 0.2 g, Fiber 0.5 g, Protein 1 g, Sodium 2.9 mg, Sugar 8.8 g
MARINATED GARLIC
I bought some marinated garlic recently and used it in some recipes... At first my wife was worried about the hole cloves of garlic in the dish but when she tried it she was hooked. I have since used it in several dishes replacing the garlic listed. I looked for some recipes here and didn't have any luck so I looked elsewhere and found this!
Provided by John 11-44
Categories Inexpensive
Time P5DT15m
Yield 30 Cloves
Number Of Ingredients 6
Steps:
- Blanch the whole cloves of garlic in boiling water for 5 minutes; remove, and plunge into cold water. Drain and dry off the garlic.
- Mix the remaining ingredients (except the fresh oregano sprigs) in a blender until emulsified. If using dried oregano toss it in with the oil and vinegar.
- Put the cloves in a jar and cover with the marinade, tuck the sprigs of oregano into the jar. Cover and allow it to marinate for at least 5 days in the refrigerator. Serve as is for a snack or side dish or add to a green salad.
- Don't be surprised if a couple of people polish off the whole batch in one sitting! I had tried several other marinated garlic recipes before this one and was not happy with the results. This one is perfect!
- *NOTE: You can double the garlic cloves and will still have enough dressing to cover. The marinade makes a fantastic salad dressing after you use up the garlic.
Nutrition Facts : Calories 36.7, Fat 3.6, SaturatedFat 0.5, Sodium 0.6, Carbohydrate 1.1, Fiber 0.1, Sugar 0.1, Protein 0.2
AL'S FABULOUS " MARINATED GARLIC "
This really is a fabulous recipe!!! I've tried a number of others and this is, by far, the best. Don't be surprised if a couple of people polish off the whole batch in one sitting. Also, the marinade makes a delicious salad dressing after you've used up the garlic. Preparation time does not include time to marinate. NOTE: You can double the garlic cloves in this recipe and still have enough marinade to cover.
Provided by Alan in SW Florida
Categories Lemon
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a medium saucepan half-filled with water to a boil. Toss in the whole cloves of garlic and blanch for 5 minutes. Remove the garlic and plunge into cold water. Drain and dry off the garlic.
- Mix the remaining ingredients (except the sprigs of fresh oregano) in a blender until emulsified. If using dried oregano, toss into the blender with the other marinade ingredients.
- Put the cloves of garlic in a jar and cover with the marinade. Tuck the sprigs of oregano into the jar. Cover and allow to marinate for at least 5 days (longer is better) in the refrigerator.
- Serve as a snack, or as part of an antipasto, or as a side dish, or add to a green salad.
Nutrition Facts : Calories 275.6, Fat 27.1, SaturatedFat 3.8, Sodium 4.5, Carbohydrate 8.5, Fiber 0.5, Sugar 0.6, Protein 1.5
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MARINATED GARLIC : 5 STEPS - INSTRUCTABLES
From instructables.com
Estimated Reading Time 2 mins
- Ingredients. You will need: garlic (of course) white wine. white wine vinegar. olive oil. pesto. fresh basil, shallot, chives or any other aromatic plants to add flavours!
- The Garlic Cloves. At first shuck the garlic cloves! If you have some troubles or you think it is annoying, I found several techniques on the site explaining how to do it easily here, here, or here!
- Wine and Vinegar. For 100g of garlic, add about 200mL of white wine and 200mL of white wine vinegar in a saucepan, make it boil, add the cloves and let them over low heat for 10 minutes.
- Add the Aromatic Plants, Oil, and Store It! Add the garlic cloves in a jar of jam, and fill 2/3 of the jar with the wine and vinegar boiled mixture.
- Serve It! Now serve it to your guests! It is a good apetizer, and you can serve it with olives, pickles, peanuts... And with a glass of wine for example!
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From healthyseasonalrecipes.com
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5/5 (9)Total Time 5 minsCategory Sauces And MarinadesCalories 42 per serving
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