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French style preserved garlic in oil
Use this preserved garlic in everything from mashed potatoes to soups and stews, salads and sandwiches. And use the oil in cooking and dressings too.
Ingredients
- 150 g garlic This was 4 bulbs of garlic
- 100 ml Olive oil
- 1/2 tsp black peppercorns
- 1/2 tsp pickling spice
- Salt to taste
Instructions
- Peel the garlic cloves and boil in salted water for 2 mins
- Remove from water, dry on kitchen paper and set aside to cool
- Sterilise small jars and fill with the garlic and add the oil and the spices
- Seal the jars and store in a dark place for 2 months before using
- The garlic will be crisp for 3 months then soften
- Use on salads, mashed potatoes, soup, pasta etc
Video
Notes
Your preserved Garlic in oil will keep for up to 6 months in a cool dark place.
Nutrition
Calories: 56kcalCarbohydrates: 3gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1mgPotassium: 32mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 2mgCalcium: 14mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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