Marinated Garlic… two ways

As I strolled the aisles of my international food store the other day, I saw jars of marinated garlic. Inspiration struck! Here are the two versions I came up with… Herb & Spice Marinated Garlic and Japanese-style Soy-Miso Marinated Garlic. Enjoy!

As I strolled the aisles of my international food store the other day, I saw jars of marinated garlic. Inspiration struck! Here are the two versions I came up with... Herb & Spice Marinated Garlic and Japanese-style Soy-Miso Marinated Garlic. #garlic #herb #marinated  http://lifecurrents.dw2.net

Herb and Spice Marinated Garlic. Use both the garlic and the olive oil.

Herb & Spice Marinated Garlic

1 garlic bulb, cloves separated and peeled
1/2 cup olive oil
1 tablespoon fresh thyme leaves
1/2 teaspoon onion seeds
1/2 teaspoon black peppercorns
1/2 teaspoon dried basil

Combine all ingredients in a small jar and cover with a tight-fitting lid. Store the jar in the fridge.

Allow the garlic to marinate for up to 7 days. Both the garlic and the olive oil may be used in your cooking. Mmm, I can’t wait to use some for garlic bread!

As I strolled the aisles of my international food store the other day, I saw jars of marinated garlic. Inspiration struck! Here are the two versions I came up with... Herb & Spice Marinated Garlic and Japanese-style Soy-Miso Marinated Garlic. #garlic #herb #marinated  http://lifecurrents.dw2.net

Garlic cooked for a short while in soy sauce and miso, then left to marinate

Soy-Miso Marinated Garlic

1/2 cup low-sodium soy sauce
1 tablespoon white miso paste
1/2 teaspoon sugar
1 garlic bulb, cloves separated and peeled
1/4 cup olive oil

Stir the soy sauce into the miso paste, breaking the miso apart as you stir. Stir the sugar into the soy sauce mixture. Add in the peeled garlic cloves and the oil. Heat the mixture in a small pot on the stove over medium heat. Bring just to a simmer. Simmer for 5 minutes. Allow to cool slightly, and carefully pour mixture in a small jar with a tight-fitting lid. Store the jar in the fridge for 2 weeks before using.

Soy-Miso Garlic can be used as a simple condiment as it is, or, puree in a small food processor and use as a spread over chicken, fish, or bread. Stir a spoonful into some rice, or into Thai peanut sauce.

As I strolled the aisles of my international food store the other day, I saw jars of marinated garlic. Inspiration struck! Here are the two versions I came up with... Herb & Spice Marinated Garlic and Japanese-style Soy-Miso Marinated Garlic. #garlic #herb #marinated  http://lifecurrents.dw2.net

As I strolled the aisles of my international food store the other day, I saw jars of marinated garlic. Inspiration struck! Here are the two versions I came up with... Herb & Spice Marinated Garlic and Japanese-style Soy-Miso Marinated Garlic. #garlic #herb #marinated  http://lifecurrents.dw2.net

Use a whole head or bulb of garlic for each of these recipes. Of course, you can easily increase the amount.

As I strolled the aisles of my international food store the other day, I saw jars of marinated garlic. Inspiration struck! Here are the two versions I came up with... Herb & Spice Marinated Garlic and Japanese-style Soy-Miso Marinated Garlic. #garlic #herb #marinated  http://lifecurrents.dw2.net

Peeling the garlic is probably the most difficult step. These garlic skins can be tossed in the compost or in a stockpot for broth.

As I strolled the aisles of my international food store the other day, I saw jars of marinated garlic. Inspiration struck! Here are the two versions I came up with... Herb & Spice Marinated Garlic and Japanese-style Soy-Miso Marinated Garlic. #garlic #herb #marinated  http://lifecurrents.dw2.net

Simple to make, just takes a little patience while you wait for the garlic to marinate.

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Comments

  1. Gregory says

    Your post is beautiful, and although you did direct the reader to refrigerate the product, the importance of this must be stressed as unrefrigerated garlic infusing oil can produce botulism.

  2. says

    I harvested them from onions in my garden (http://lifecurrents.dw2.net/the-seedy-side-of-the-kitchen/). But, they’re also sold in the spice section of some stores (I’d try a store like Mother’s or Whole Foods). Also, they’re more common in Indian cooking or Asian cooking, so if you have Indian or Asian stores near you, they might have a good selection. I’ve seen them at the 99 Ranch market near me. They’re often called Nigella or sometimes called Black Cumin. and, if all else fails, Amazon carries them http://www.amazon.com/Indus-Organics-Black-Nigella-Sativa/dp/B0036RKIB0/ref=sr_1_19?ie=UTF8&qid=1343591574&sr=8-19&keywords=onions+seeds.

  3. says

    Two incredibly great garlic recipes. I will try them once of these days. Thanks for sharing on Foodie Friends Friday.
    Your co host from Nosh My Way.

  4. says

    I just found a supply of marinated garlic cloves close to home and I cannot stop eating them, so figured I’d like to make my own. This recipe looks amazing! Thanks so much for posting. Love your blog!

  5. Marie says

    Does the method of sterilizing apply for oil marinated too, because of the BOTULIC TOXIN found in home canning that can be deadly .?

  6. says

    With this garlic, I don’t recommend actually canning it because of the risk. Only the fridge for this one, and use it within the times specified.

  7. Soylent says

    This is a serious health hazzard if stored for a long period of time, especially at room temperature. It will keep fine, and taste fine, but can cause death from botulism (acute toxicity from a toxin produced by certain bacteria that grow in soil and vegetable surfaces and trive in oxygen free, low acid environments).

    You can make it safe for long term storage by acidifying the garlic with vinegar or similar. (and I’m trying to find out how, hence why I ended up here).

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