Garlic Confit

photo by Mrak

I made a bunch of this last fall and it’s been a huge hit. The recipe came from Food and Wine. I’m sure you can can it, but we just did the fridge version last September.

Garlic Confit (2 cups)

6 heads garlic

6 thyme sprigs

3 bay leaves

3 dried red chiles

2 C. extra virgin olive oil

Peel the cloves from all the garlic. My friend Alice sent me this video about peeling mass quantities of garlic. If Alice says it works, it does.

Add all ingredients to heavy-bottomed saucepan and simmer over low heat until the garlic is tender, but not browned (maybe 3o minutes, but do keep a close eye on it).

Let cool. Spoon solids into three 1/2 pint canning jars. Pour the oil on top, seal, and refrigerate for up to  4 months. Great for garlic bread, serving with soft cheeses, and making salad dressing. Or just eating on crackers :D.

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