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.