Topic: Preserving garlic?

[tim]

- nothing to do with garlic, but I just have to say 'green peppercorns? - so fragrant - so delicate - so refeened'!! A must with fish, eggs, white sauces etc. (Done in a coffee mill, of course). = Tim

[Hyacinth]

ground green peppercorns, Tim...ground? :o...

might be used to season pap for babbies, but shorely you're not in your dotage yet? ::) ::)

nahhhh... a handful thrown into most things just makes the taste better and better.. :P

years ago, tho, dried green peppercorns disappeared from the usual spice retailers shelves? Could only get them pickled in brine...pointed out that life was certainly too short to wash & pat dry peppercorns...even tho the dry ones are now reinstated, still have my supply specially bussed in from Harvey Nix in London to Brum...wot style, eh?

btw...what do you think of pink peppercorns? Not fond of the taste at all - bought loads too...now they're something I grind with black...if only to get rid of them?

[tim]

- each to their own - have a lovely holiday!! = Tim

[gavin]

And another garlic one - just found this in my pile of papers.  From somewhere I'd got this recipe for

Lemon Relish

Ingredients
2 large lemons (Pare off the thin yellow rind, and keep; cut off and discard the white pith)
1 pepper (green or red - with the core and seeds removed)
6-8 large spring onions
1 stick of celery
1 fresh red chilli
parsley
half teaspoon dry mustard
half teaspoon ground cardamom
1 teaspoon salt
2 tablespoons sugar
120 ml vinegar (cider vinegar?  white wine vinegar? - your call!)

- Chop lemon rind, flesh, pepper, onions, celery, chilli and parsley (if you're using a food processor, don't overdo it).

- Pop everything into a pan, bring to the boil, and simmer for 15 minutes or so.

- Pour into sterilised jars and seal.


That was the recipe I found in a book somewhere - not much b....y use when you've got a glut of garlic!  So I replaced the lemons for

Garlic Relish

either the equivalent in peeled cloves of garlic, OR half a lemon plus the equivalent of one and a half lemons in peeled cloves of garlic.

As for the rest - just the same!

Quick, simple and good - and nicer than the original, I think.

All best - Gavin

[budgiebreeder]

Another must print out and try.

[tim]

Cider vinegar, always!

And, strangely, it's cheaper at the chemist than in Tesco. = Tim

[tim]

GAVIN - you're an ace! Please see Recipes? = Tim

[lottief]

I was hoping to try this with my garlic but have a disappointing crop - can you make it with the bulbs that you buy in the shops or does it need to be fresh/wet garlic?

Lottief

[tim]

Why not??

Join the club!!

[bennettsleg]

there's the risk of botulism with garlic preserved in oil for more than 3 weeks in the fridge(apparently)

Does this apply to raw garlic only?  I bought a jar of roasted garlic cloves in oil when in France in May and I'm still using it - slowly!  Oil is not a high-risk food-stuff and as long as the food it contains is completely submerged no bacteria can grow.

[tim]

Another repeat, but it might help?

http://www.foodsafetycentre.com.au/factsheets/oilvine.htm

[purple sprouting]

Planted absolutely loads of garlic in January (not sure if that's the right time or not, but it's growing really well) it was the first thing we planted on our plot.

I've been cooking the immature plants (chopped green stalks as well as immature bulbs) like onions both in the pan and with onions on the barbecue.   Lovely !!!!!!!

I think I'll try the pickled recipe if there are any left by the time they are ready.............