Pickling garlic and promoting health, clove by clove

Insert: You have this leeway

The garlic already has everything it needs for a good taste. Much does not have to be added to the bulb in the jar. A good olive oil is the best companion that keeps it healthy and tasty for a long time. A combination of vinegar and oil has also proven its worth as a preservative.

Basic recipe with olive oil

Quantities are actually unnecessary for this recipe. The only thing that is appropriate is that the amount of garlic is followed by roughly double the amount of oil. How much garlic you try to pickle is up to you. Would you like to fill a certain jar or process an available amount of garlic? The procedure is as follows:

Obtain a suitable jar that is airtight and can be closed tightly.
Thoroughly clean the glass with hot water and then let it dry completely.
Divide the really fresh and flawless tubers into individual toes and remove the peel from them.
Leave the toes whole or cut them into smaller pieces or slices.
Put the garlic in the clean glass. This does not necessarily have to be full.
Pour good olive oil into the glass. The garlic should be completely covered with it.
Put the tightly closed jar in the refrigerator. Keep it there until the last clove of garlic is gone.
Always remove the desired amount of garlic with a clean spoon so that no germs get into the jar.

Tips

Garlic in oil will last even longer if you keep the jar in the freezer. The oil-garlic mixture does not freeze and so the desired amount can be removed with a spoon at any time.

Garlic paste with oil

Garlic cloves pickled in oil need to be finely chopped when cooking some foods. Each time, that makes a bit of work that is even more difficult. The oily toes are slippery and can hardly be held securely. It is therefore a good idea to put garlic in as a paste for such cases.

Fill the jar with garlic and oil as described in the basic recipe. So you have exactly the quantities you need for the glass.
Now pour the contents into a bowl and puree them with a hand blender. Either very fine or coarser if you want to taste bits later while eating.
Fill the finished paste into the jar and seal it airtight.
Put the jar in the refrigerator or freezer.
Gradually remove the portions that you need for soups, sauces or dips.

Tips

The same applies here: Always remove the garlic paste with a clean spoon so that no harmful germs can get into it.

Basic recipe with vinegar and oil

You need the following ingredients for the vinegar variant:

Original text

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5 fresh garlic bulbs, peeled
500 ml of water
500 white wine vinegar
olive oil
salt
Make a brew from white wine vinegar, water and salt, to which you can also add a few herbs of your choice.
Put peeled garlic cloves inside. Let it simmer on a low temperature for about 5 minutes.
Then take the pot off the stove and let the brew cool down completely.
Pour the stock into a sieve and let the garlic drain briefly.
Put the garlic in a clean glass and fill it with olive oil.
Put the tightly closed jar in the refrigerator, where the garlic should steep for about three days.

Garlic as a companion

Pickled garlic doesn't always have to be the main ingredient in the jar. Since it is used in smaller quantities anyway, it makes sense to put it in the company of other ingredients.

Just have a look around to see if you don't discover an interesting recipe with sheep cheese, mushrooms, tomatoes, peppers or the like. So you get two delicious things in your glass. If necessary, you can always fish one or the other clove of garlic out of the mixture.

durability

The shelf life of garlic in oil is several months. The darker and cooler it is stored, the longer it can be used.

Pickled garlic can be used straight away, as well as for cooking.

Conclusion for quick readers:

Basis: A good olive oil or a combination of vinegar and oil is sufficient for pickling
Additional ingredients: Depending on your preference, peppercorns, juniper berries, chili peppers, cloves or bay leaves are welcome
Herbs: Even intensely fragrant herbs such as rosemary, thyme and oregano harmonize with garlic
Recipe with oil: Ingredients: Fresh garlic as needed and about double the amount of olive oil
Step 1: Clean a well closable and sufficiently large glass and let it dry
Step 2: remove the peel from the garlic cloves; Leave whole or cut into slices
Step 3: put garlic in the jar and top up with olive oil; Garlic should be completely covered
Step 4: Close the jar tightly and put it in the refrigerator
Consumption: Always remove garlic with a clean spoon so that no germs get into the jar
Tip: Glass can also be stored in the freezer; Contents do not freeze, but last longer
Garlic paste: Garlic and oil can also be pureed and put into the jar as a practical paste
Recipe with vinegar: 5 fresh, peeled garlic bulbs; 500 ml each of water and white wine vinegar, olive oil; salt
Step 1: bring the water, white wine vinegar and salt to the boil; Add the garlic and simmer for 5 minutes
Step 2: Let the brew cool down first and then pour it through a sieve; Drain the garlic
Step 3: Put the garlic in a glass and top up with olive oil
Step 4: Let the garlic soak in the refrigerator for about 3 days; then enjoy in portions from the refrigerator
Garlic as a companion: Pickled mushrooms, sheep cheese, tomatoes, peppers, etc. Ä. benefit from its aroma
Shelf life: Pickled garlic can be kept for several months in a cool, dark place
Use: Pickled garlic can be used pure or for cooking