Edible Garlic Recipe

thank you, john f dean. that is awesome work/help, much appreciated.

Rebecca Norman wrote:I've been making garlic confit the past couple of autumns. It lasts for ages, as long as you keep it well submerged in the oil. Takes only an hour, on low heat on the stove in the kitchen.

I wonder if this would work:  you get the oil warm and pour into quart jars, add the garlic, seal with a lid, then tuck them in a haybox until cool?

I was looking for the book mentioned above called The Complete Book of Garlic by Ted Jordan Meredith and ran across a blog he wrote at one point.
Garlic Analecta
It contains several interesting posts he wrote about varietals, planting, recipes, etc.
I thought i'd link the blog here for those interested in the book as well.

Here is another garlic recipe that my family enjoys. I don't remember if I have already posted this one, if so, bare with me, if not, here it is:

12 small hot peppers, seeded or not
1 or 2 garlic cloves, or more to taste (peeled, left whole or rough chopped)
1 t salt
1 t sugar
1 T raw apple cider vinegar (I used Braggs raw a .c. vinegar with mother because it is what I have in the pantry.
Olive Oil

Put the hot peppers, garlic cloves, salt, sugar and vinegar in a food process or blender and pulse or process until rough chopped. then with the motor running drizzle in the olive oil. the amount of olive oil you add depends on whether you want a pepper/garlic paste or a chip/bread dipping sauce.

I got this recipe from a Mary Ann Esposito T.V. program, and I think it is her 5-Ingredient Cookbook.

We made our first batch this morning with homegrown hot peppers.

When I was in high school, we had a cross country ski coach who swore that eating a couple cloves of raw garlic a day boosted your immune system. It seemed to work for him, since he never got sick. But he stunk. The garlic came out his pores, especially when he sweated. During practices, we could smell him out on the trails--the stench in the van on the way home made our eyes water.

So my question: do the various methods described here give the same immunity boost without the stink?

Tereza Okava wrote:
-pickled garlic, in a salt brine. This recipe looks a lot like how I learned to make it in Japan https://www.thespruceeats.com/korean-pickled-garlic-2118848

This thread reminded me that I have several jars of garlic preserved in honey tucked away on a shelf that must be over two years old and still deliciously crunchy.

I also found a jar of pickled garlic in soya sauce that is even older and was so good, I ate all the remaining cloves at once.

There’s another month to go before this year’s crop is ready to harvest and I will need to give it a couple of months to cure but will definitely be making another batch of lacto fermented garlic in a plain salt brine as well as the sweet soya sauce fermented garlic.