Preserved Garlic
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
20 servings
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Calories
119 kcal
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Course
Appetizer, Condiments
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Cuisine
American
Preserved Garlic
Description
Preserved Garlic is crafted by gently cooking peeled whole garlic cloves in extra-virgin olive oil with kosher salt until the garlic starts to brown, which can take from 8 to 20 minutes depending on garlic moisture and cooking temperature. Sugar is then mixed in and cooked until caramelized, adding a deep sweetness. Sherry vinegar is added and reduced briefly to incorporate acidity and balance.
The warm garlic pieces and their cooking juices are packed into sterilized half-pint jars with one inch of headspace, sealed, and processed using a pressure canner for safe shelf storage. The resulting preserved garlic offers a sweet, mellow, and slightly tangy flavor, making it a versatile ingredient for recipes or condiments.
Once opened, jars should be refrigerated. The preservation process extends the garlic’s shelf life up to a year unopened, providing a convenient way to enjoy garlic with an altered, less sharp taste.
The preserved garlic cloves can be used in recipes such as braised meats or as a flavorful addition to sauces and spreads, enhancing dishes with their unique character.
Ingredients
- 5 cups garlic about 2 pounds of whole garlic, peeled cloves
- 1/2 cup extra-virgin olive oil
- 1 tablespoon kosher salt
- 1/2 cup sugar
- 1/3 cup sherry vinegar
Instructions
- Turn your oven to 220°F. Place 5 half-pint jars on a baking tray in the oven. (Use clean, unused lids for this recipe.) This will sterilize everything. I always put an extra jar in because yields can be variable; large garlic cloves can change things, so it's best to be ready for extra.
- In a large saute pan, heat the oil and cook the garlic cloves over medium heat. Sprinkle the salt over them. Cook, stirring often, until they begin to brown. This can take anywhere from 8 to 20 minutes, depending on the heat you're using and how moist the garlic cloves are. Once they are starting to brown, mix the sugar into the pan and continue to cook until it begins to caramelize, about 2-5 minutes.
- Add the vinegar, turn up the heat to medium-high, and cook this down for a minute or two.
- Remove the jars from the oven. Pack the garlic and the oil and juices into the jars. Leave 1 inch of headspace. Wipe the rims of the jars and seal.
- Put your pressure canner on your most powerful burner. Use your finger to wipe a film of oil around the inner edge of the canner, as this will help create an airtight seal; read your canner's directions for more detail on this. Get your tap water as hot as it will go and pour enough water into the pressure canner to come up about 2 inches. Put the jars of garlic into the canner and follow its directions to seal the canner.
- Turn the heat up to high under the pressure canner and allow it to vent for 7 minutes before setting the weight at the 10 PSI marker. Let the pressure build to 10 PSI before setting the timer. Process 10 minutes for half-pints, 20 minutes for pints. (If you are at altitude, you will need to go up to 15PSI. Follow the directions on your canner.)
- Turn off the heat and allow the PSI to return to zero before taking the weight off the steam vent. Carefully open the canner, making sure you don't get scalded by the steam. Left out the jars and let them cool before storing them in the pantry.
Notes
- This recipe yields approximately 2 pints, better preserved in half-pint jars for manageable use.
- Unopened jars can be stored at room temperature for up to one year; refrigerate after opening to maintain quality.
- Caramelization time varies based on the size and moisture of garlic cloves; watch closely to avoid burning.
- Use these preserved garlic cloves in recipes like braised venison shank or to add mellow garlic flavor to sauces and spreads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 355mg | 15% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 11mg | 12% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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