Marinated Garlic In Jars Recipes

KITCHEN TIP: HOW TO PRESERVE GARLIC

Steps:

• Break apart your heads of garlic and peel the cloves. Place the peeled cloves of garlic in a large mixing bowl and fill with water. Use your fingertips to scrub any dirt off of the cloves. Once the cloves are cleaned, transfer them to a large strainer and rinse well.
• Depending on when your garlic was harvested, you might have very few brown spots on the cloves. My garlic was harvested late this year, so the ends were quite brown with some spots on the cloves as well. Use a small paring knife to trim the spots and then transfer the cleaned and trimmed cloves back to the strainer. Rinse again.
• Bring the vinegar to a boil in a large pot. For several hundred cloves of garlic, I used about 8 cups of vinegar. Place the clean garlic cloves into small jars. (I prefer to use small vs large jars to avoid contaminating a huge amount if the jar is open for too long in the refrigerator.) I filled 10 half pint jars with garlic. Once the vinegar has boiled, pour it over the garlic and screw the lids on tight.
• Let the jars come to room temperature on the counter overnight and then store in the refrigerator. This will keep in the refrigerator for up to a year. Enjoy!

MAKE YOUR OWN JARRED MINCED GARLIC

Steps:

• 1. The first step is pretty simple - add enough dried minced garlic to fill the jar about 1/3 full. Use a spoon to move the dried mince garlic into the jar until it meets the level you are happy with. If you are using fresh garlic bulbs remove all the cloves from the main bulb and set to aside. Start by cutting off both ends of each clove and peeling away the shell. That will leave a clean garlic clove ready to mince. I used a garlic crusher though you can use a knife, food processor or onion chopper to break the cloves up. Once chopped up and minced place them in the jar. 2. To help preserve the garlic for a long period of time you want to add ingredients which help keep the garlic in a fresh state. Add 2 tablespoons of olive oil and lemon juice to the jar. This may change depending on the size of your jar and how much garlic you are wanting to make. 3. After that, just fill the jar with boiling water but be sure to leave a 1/2" gap at the top for the garlic to swell up. If you haven't been able to make quite 1/3 full of minced garlic you won't require as much water, oil and lemon juice. Cover it securely and shake well. Careful of the top though - that gets pretty hot! That's it. Keep it tightly covered and refrigerated when you're not using it. Now you've got a huge jar of garlic that cost way less than those little jars at the store! Quick, easy, and frugal - gotta love that combination!

MARINATED GARLIC

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.

AL'S FABULOUS " MARINATED GARLIC "

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.

PORK STEAK MARINADE RECIPE

Steps:

• To a jar add soy sauce, honey, olive oil, dried parsley, paprika, fennel seeds, minced garlic, black pepper and a pinch of salt. Place the lid on the jar and close tightly then give it a good shake to combine.
• Transfer four pork steaks to a large mixing bowl then pour the marinade over it, give it a good mix so that all the steak is well coated. Cover the bowl with a plastic wrap (cling film) and marinate in the fridge for at least 30 minutes to 24 hours
• Bring the pork out of the fridge 30 minutes before cooking so it comes to room temperature, this will help it cook evenly.

EASY MARINATED EGGPLANT

Steps:

• Brush the slices of eggplant with olive oil then grill in a hot grill pan until softened and caramelized on both sides.
• Place the slices of eggplant into a large jar or sealable container.
• Mix all the marinade ingredients together, adjust seasoning as necessary and pour over the eggplant.
• Seal the jar or container and allow to marinade for at least 6 hours but up to 1-2 weeks in the fridge.

MARINATED CUCUMBERS

Steps:

• Wash and split the cucumber into 2-4 long spears. To the cucumbers add the salt, dill and garlic. Mix all the ingredients together.
• Let the cucumbers marinate for at least 2 hours and keep them in the refrigerator for up to 5 days. Enjoy!

MARINATED ROASTED RED PEPPERS CANNING RECIPE

Steps:

• Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse well to remove all suds. Set aside to air dry on a clean kitchen towel.
• Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
• Rinse peppers well under clean, running water. Cut each pepper in half, and remove the stems, seeds, and ribs.
• Blister the skins of your peppers by grilling or broiling until the skins crack and separate from the flesh.
• Remove the peppers from the heat and place in a covered glass bowl to steam.
• Once the peppers are cool enough to handle, remove the skins, and tear or cut into pieces or strips. Divide the peeled roasted peppers evenly into piles to match the number of jars.
• Heat about 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the onions and garlic and sauté briefly until fragrant, about 2 minutes.
• Add the remaining olive oil, vinegar, lemon juice, dried oregano, and sugar if using. Bring to a boil, and then reduce the heat to low. Keep warm until you are ready to use.
• Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from canner, drain, and place on the towel. Keep the remaining jars in the canner so they stay hot.
• Fill the jar with roasted peppers, leaving a 1/2-inch headspace. Give your marinating brine a good stir to be sure the oil is evenly distributed. Use your canning funnel and ladle to fill the jar about halfway with the brine.
• Run your bubble popper through the jar to mix the peppers with the brine, and top off with more brine leaving a 1/2-inch headspace. Run the bubble popper through the jars again to remove air bubbles.
• Wipe the rim with a damp towel to remove residue. Center a lid on the jar, place the band over the lid, and screw it on until fingertip tight. Place the jar back into the canner, and repeat with the rest of the jars.
• Once jars are all in canner, adjust the water level so it is 2-inches over the tops of the jars.
• Cover the canner and bring the water to a rolling boil over medium-high heat. Once the water is boiling, process both half-pints and pints for 15 minutes at altitudes of less than 1,000 ft. Adjust processing time for your altitude if necessary (See Notes below).
• When processing time is complete, turn off heat, remove the cover by tilting lid away from you so that steam does not burn your face, and allow the canner to cool down and settle for 5 minutes.
• Spread a kitchen towel on the counter. Use a jar lifter to remove the jars one at a time from the canner. Keep the jars upright, and place them on the towel. Do not tighten ring bands or test the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
• After the jars have cooled for at least 12 hours, check to be sure lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use within 2 weeks.
• Remove the screw on bands and wash the jars. Label, date, and store the jars of marinated red bell peppers in a cool, dark location between 50 to 70 degrees F for 12 to 18 months.
• For best flavor, let the jars sit for at least 4 weeks before opening to allow the flavors to develop. Refrigerate after opening and use up within 2 weeks. Yields about 8 half-pint or 4 pints.