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Out of 2 plaits of 'Marco' harvested this year, I've 12 bulbs left. I'm away Jan-March.Lots of new garlic planted in the garden & don't want more. Any way to preserve the garlic remaining, however many bulbs that is,  before I go? Or...has anyone tried that famous recipe that starts "stuff corn-fed chicken with 12 bulbs, for instance? - or any other suggestions? cheers, Lish  

Yo 'Lishka

I have stuffed many a fowl with copious amounts of garlic - wonderful!!  Had garlic soup once in France - no idea of recipe tho

Really good site is gourmetgarlicgardening dot com, loadsa stuff about pickling and preserving.

Check it out xxxxx

HI!Lishka I preserve mine crushed in OliveOil;
I use a recipe from Malta ,crushing chillies with garlick and oliveoil but was told that it holds a bad sort of bacteria.I have used it for years with no bad effects so if you want to try just the garlic??????????you can buy crushed garlic in olive oil so......??????Ican also recommend roast garlic .

Thanks both for the prompt replies:

bb, yes, there's the risk of botulism with garlic preserved in oil for more than 3 weeks in the fridge(apparently), and Suze, I found your site & put it in faves...I'll have a go at freezing whole cloves (if I have any left) - the owner's asking for 'feed-back' ?? ;D ;D on the success/otherwise of this?

(mahnnnnn, just smell my breath...!!) YEP I'll give it a go. Ta again both - Lish

Hi Alishka - Pickled Garlic?

My kids eat the stuff like sweets, so I hve no idea how long it keeps.  Worked out from trying to imitate jars of  Pickled Garlic (from Iran) briefly available in Leeds.

- Enough cloves of garlic to fill the pickling jar - separated, but not peeled;
- Enough vinegar to cover the garlic (I've used a variety of vinegars, but I like a white wine vinegar best);
- About 2 ozs sugar to each 1 lb of garlic (try more or less to taste).

1. Put the vinegar and sugar in a heavy-bottomed saucepan, and bring to the boil over high heat for about 10 minutes.

2. Add unpeeled but separated garlic cloves, and carry on cooking for only a minute or two.

3. Remove from the heat and allow to cool a bit - put garlic in a sterilised and warmed glass pickle jar, pour over enough vinegar to cover, and tightly seal. Keep for at least a month (if you can).

You can add tarragon, rosemary, thyme, a couple of chillies, peppercorns - whatever you like (as long as you don't add salt!)

All best - Gavin

Thanks Gavin. Really like that & I've got all the ingredients & jars. That's what I'll do, then. Cheers! Lishka

Shouldn't have said that, Lishka!  How much is it worth not to tell my kids?  

Pickled garlic?  They'll find you - all four of them, even the entirely carnivorous 17-year old MacDonalds fiend! :) :) :)

Good luck with it - and enjoy ---- Gavin

I know it's boring, and I just love pickled garlic, but ours just hangs in the kitchen till it's finished in the spring. = Tim

(http://www.hpphoto.com/servlet/LinkPhoto?GUID=4fbd548a-635a-5aab-2f3b-3b2667f24317&size=lg)

So does mine, Tim; nice pic of yours - but I plaited mine!!! 8)

I've found, tho, that some of the cloves are just about to sprout, so I want to start preserving them, in one form or another, now,  and don't want to re-plant them - my patch is like an extension of The Garlic Farm's Growing Fields, as it is.- Lishka

- wish I had such skill!! = Tim

PS - I'm back on line - at last!!


Later - how WRONG can one be!! Oh, well - never give in?

Glad your 'puters better Tim there seems to be a lot of it about.

Lishka, feel a little feeble since I cannot supply instructions, but smoking it does wonders!  Really lovely for cooking and keeps it for ages!

Kate again!

- haven't tried diy, but the Garlic Farm's smoked is great - stuffing chickens etc. How long do you smoke it?  = Tim

and how - without setting all my fire alarms off and having 8 firemen arrive? On the other hand, tho... ;D

Welcome back, Tim! I've missed you  :-* Lishka

- as you say, 'on the other hand' - doctors, firemen and Brazilians, to name but a few?? = Tim

ahhh, but Tim..gonna add a Thai-boy or two to the list?

Garlic, then...on the home straight & just 9 bulbs left tonight.. Lishka

Now I know that you said to wait a month before eating this Pickled Garlic but i was just testing it with a bit of meat that i had spare.Wonderful truly wonderful.

Gavin!

Apart from some cloves which I've saved to cook with mushrooms tomorrow (surely a marriage made in heaven?), I've pickled the rest...

Had finished my white wine vinegar, so used red wine vinegar, brown sugar, green peppercorns, red chilli (this is getting colourful) and on top of the lot, as an afterthought,  I put some kaffir lime leaves... neat, eh?

Cheers! Lishka

I am positively drooling!  Makes a right sticky mess of the keyboard!!! :) :) :)

All best, Alishka ----- Gavin

When I was pregnant I had  sickness morning, noon and night, and I was a publican working all hours.
Now, I LOVE garlic (and chilli) but when I tried the "..take a thousand cloves of garlic and a chicken..." recipe ..well :( :P :-[ :-X :-/ I think that I turned myself inside out!
Have tried it since, mind ,and was fine.
Helen

- 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

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?

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

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

Another must print out and try.

Cider vinegar, always!

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

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

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

Why not??

Join the club!!

Quote from: Alishka_Maxwell on December 22, 2003, 22:25:50
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.

Another repeat, but it might help?

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

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.............