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Marinated Garlic

18 years ago

I tried some marinated (pickled?) garlic cloves from the olive bar at my supermarket. They were very good and I would like to make my own. Any recipes or suggestions?

The garlic cloves were white and crunchy. They were mildly acidic tasting, so I guess some vinegar was involved, and they had a little oil on them. Some pieces of fresh hot red pepper were mixed in.

Jim

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Comments (8)

username_5
18 years ago
type 'pickled garlic' into google and you will see lots of recipes. Take your pick.

Long story short the 'base' of all the recipes is vinegar (white, red, whatever you want) and garlic. Usually canning salt is used as well at a rate of about 1 tbs per cup of vinegar. Some recipes call for heating the salt and vinegar, others it is just mixed cold.

Beyond the vinegar and salt it is up to you if you wish to add anything else like mustard seed, hot or sweet peppers or even sugar if you want a sweeter taste.

Follow whatever recipe sounds tasty to you.
username_5
18 years ago
oh yeah, just wanted to add that if the garlic you had comes in a purchasable jar you can usually get the recipe off of it. At least you can know what is in it and by looking at other recipes you can figure out how much of each ingredient is likely used as there is usually reasonable consistency in how much of a particular seasoning is used in a pint or quart jar.

I currently have 12 pints of dilly beans (with garlic of course) aging in the basement. Your post has me salivating for the pickled goodness.
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I got here late also, but I did see that David mentioned my garlic butter. Here's the recipe I use: Ingredients 1/2 head of Garlic, about 8-12 cloves 2-3 tbsp chopped fresh oregano 1-2 tbsp chopped fresh thyme (all stems removed) 1/4 - 1/2 cup chopped fresh basil 1/2 pound unsalted butter, room temperature 1 1-1/2 tbsp freshly ground black pepper 1/8 tsp ground cayenne (red pepper) 1 - 1-1/2 tsp salt 1/3 1/2 cup extra virgin olive oil Directions Peel the cloves of garlic, remove stems, and chop coarsely, into about 4-6 pieces per clove. Put into a small food processor with the oregano, thyme, and basil. Process until the garlic has been finely chopped and then add one stick (1/2 cup or 1/4 lb.) butter and blend until smooth. Add peppers and salt and the remaining butter and blend. Lastly add olive oil, to make the butter easier to spread and for flavor. If you want the butter to be softer add more olive oil. *Note: The proportions of the herbs can be varied to taste. You may want to omit the basil in one batch and the thyme and oregano in another. Never substitute dried herbsit is better to leave them out if you do not have fresh. If you use salted butter, omit the salt. Store in a jar in the refrigerator. Mark the expiration date of the butter on the jar. ************ I also noticed in my file, under garlic, that I had written a recipe for Garlic Shrimp with Lime and Cilantro Ingredients 1-1/2 pounds of shrimp, deveined 2 cups water 2 dried red peppers, seed removed 2 tsp crab or lobster soup base (vegetable can be substituted) 5 tbsp unsalted butter 2-3 tbsp olive oil 4 tbsp flour 1/2 cup finely diced onions 1/2 cup finely diced celery 2 tablespoons minced garlic 3 tbsp fresh lime juice 3 tablespoons minced cilantro dash of hot sauce or cayenne, to taste Directions: Peel shrimp and place shells in a small saucepan with 2 cups water, the dried red peppers, and soup base. Set the shrimp aside. Bring the water to a boil and simmer covered while you chop the vegetables. Dice the onions and celery, mince the garlic and cilantro. Check the stock you are making, and when it has simmered enough, remove from heat and strain. Melt butter in saucepan with olive oil over medium heat. When melted, stir in flour and cook, stirring constantly about 3 minutes until the flour is golden brown. Add onions, celery and garlic. Continue to stir 3 to 5 minutes more, or until onions are translucent. Add 1 cup of strained stock. When well blended, add the shrimp and turn off the heat. Continue to stir until the shrimp has cooked approximately 5 minutes. Add lime juice and cilantro just before serving. Adjust seasonings and add hot sauce or cayenne, if desired. If mixture is too thick, add more stock. Serve over rice. I think this recipe is loosely based on Crawfish Étouffée. I saved several recipes from this thread - thanks!! Lars
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I'm glad I inspired you to find out it's no big deal at all! That sounds really good; I'd like to try that method - I'm guessing you did about med-hi on the stove? How bad did it smoke? (My kitchen is ventilation challenged.)
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Sure Pat, I'm not sure this will qualify for your Louisiana favorite but it is good tasting. Quantities are not exact. You can adjust to your liking. Olive Salad Spread pimento stuffed green olives,black Greek olives,Calamata olives --we get our olives from the olive cart in the deli. 2 spoonfuls of each olive type. Maybe 16 of each type? 2 TBS capers, drained 1 celery stalk, chopped 2 carrots, chopped 2 roasted red peppers in oil, chopped 1 sml red onion, chopped 2 tsp celery seed 2 tsp oregano 3 cloves garlic, crushed fresh ground black pepper to taste olive oil, start with 1/4 cup, you may need more Put all ingredients into food processor. Pulse a few times to break down the veggies into small bits. You want the consistency to be of a paste for spreading but still be able to see the veggies. Put the spread into a covered bowl and let marinate over night. It keeps for about a week in the fridge. Hope this helps in your search Pat! NancyLouise
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jimster
Original Author
18 years ago
Thanks for the pointers '5'. I have found the assortment of recipes elsewhere on the web, but feel more confident in the advice I get from garlic fans here.

Dilly beans, eh? Maybe if my okra gets up to speed I'll have enough of that to pickle -- with garlic of course.

Jim
sawells_mac_com
12 years ago
Thanks for the info. I get the same thing from Hannaford, but there are too many red peppers for my taste. I tried putting some cloves in olive oil, but they are way too strong like that.

Thanks again
wcthomas
12 years ago
If you are going to use oil, or less than 50% vinegar (in water), be sure to store them in the refrigerator, and do not can them.

TomNJ
alphonse
12 years ago
"Any recipes or suggestions?"

A basic starting point is 50% acid,50% oil (by volume).
Vinegars or citric juices are typical.

Olive oil is a standard but canola, peanut, walnut, sesame, etc. can be used and blended.

Spices can lend an ethnic character. Oregano/marjoram for Greek, Basil/Italian, cumin/Mexican for example. Most marinades have salt to aid infusion. Needn't be much.

Peppers to your taste.

Such a marinade is good for all veggies. Dense ones, like carrots and garlic, need a longer steep time.

Marinated items need refrigeration as Tom points out.
skeip
12 years ago
First, Never add raw garlic to any type of oil and expect to store it for more than a week even in the refrigerator. The anaerobic conditions that you are creating are perfect for the growth of Botulism.

Garlic can be successfully pickled and canned using a basic brine and boiling water bath.

2 Cups White Vinegar
2 Cups Water
1 Cup Granulated Sugar
4 Tablespoons Pickling Salt

Place the Vinegar, Sugar, Salt and Water in a small saucepan and bring to a boil. Cook until sugar and Salt are dissolved. Makes 1 quart.

Do not add any Oil!! EVER!! It insulates the Botulism spores and doesn't allow the heat to kill them. You can add whatever DRIED herbs you choose for the flavor profile you want. Pack the jars with the peeled garlic cloves and pour over the hot brine, leaving about 1/2" head room. Lid and ring, boiling water bath for 30 minutes for pints.

I suppose you could do them like a refrigerator pickle also, and not heat process, but never heard of this and wouldn't recommend w/o some research. I do add garlic to my refrigerator pickles and it seems fine.

Also check out the NCHFP site and the Harvest Forum for more info.

Steve
jillianmarie
11 years ago
I LOVE marinated garlic! My favorite recipe is soooooo easy...

25-30 peeled garlic cloves
1 cup red wine vinegar
1 cup grapeseed oil (the health benefits are wonderful! google it!)
Stevia to taste
pinch of canning salt
any spices you love can be added. I add basil and oregano.

Mix all ingredients into a glass jar and shake well. refrigerate for at least 5 days to marinate well. ENJOY!

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