Preparing pickled garlic in oil is simple and anyone can do it.
Pickled Garlic in Oil - A Delicious Treat with a Touch of Tradition and Health
Garlic is one of the oldest and most valued ingredients in kitchens around the world. Its distinctive flavor adds depth to dishes, and its health benefits have been known for centuries. Pickled garlic in oil is one of the best ways to preserve this ingredient while enjoying its milder and less pungent flavor. This method of preservation not only extends the shelf life of garlic but also infuses the oil with a rich aroma and taste that can be used in a wide range of dishes.
Why Pickle Garlic in Oil?
There are several reasons to prepare pickled garlic in oil. The first is practicality – the garlic is already peeled, softened, and ready for immediate use. The second reason is the flavor profile – when pickled in oil, garlic acquires a milder, slightly sweet taste, which even those who usually don't tolerate raw garlic well can appreciate. Lastly, there's its health benefit.
Garlic is a natural antibiotic, supports the immune system, helps fight inflammation, and improves blood circulation. The oil in which the garlic is pickled also becomes enriched with beneficial substances, making it not only tasty but also a health-promoting seasoning.
How to Prepare Pickled Garlic in Oil?
The preparation is simple and can be done by anyone. All you need is quality garlic, good oil, and a bit of patience. The best option is extra virgin olive oil, which not only preserves but also adds a pleasant aroma and flavor.
Ingredients:
- 2 heads of garlic
- 250 ml extra virgin olive oil
- 1 teaspoon of salt
- 1 teaspoon dried thyme or rosemary (optional)
- 1 teaspoon chili flakes (for lovers of spicy flavors)
Instructions:
- Peel the garlic and leave the individual cloves whole.
- Bring water to a boil and briefly blanch the garlic (about 1 minute) to eliminate any potential bacteria.
- Allow the garlic to dry and meanwhile prepare a sterilized jar.
- Place the garlic in the jar, add the spices, and pour over enough oil to completely cover the garlic.
- Seal tightly and store in the refrigerator.
How Long Does It Last?
Pickled garlic should be stored in the refrigerator and consumed within two weeks. It's important to ensure that it's always completely submerged in oil to prevent the risk of bacterial growth, such as Clostridium botulinum, which is the main reason for briefly blanching the garlic before pickling.
Culinary Uses
Garlic pickled in oil can be used in many ways. It is perfect for salad dressings, marinating meat, or simply on toasted baguette. The oil infused with garlic flavor makes an excellent base for pasta, soups, or stewed vegetables.
For example, try a simple recipe for garlic dip: just mash a few cloves of pickled garlic, mix with Greek yogurt, a bit of lemon juice, and a pinch of salt. The result is a delicious dip for baked potatoes or vegetable sticks.
Garlic as a Healing Food
Garlic is known as one of the healthiest foods. It contains allicin, a compound with antibacterial and anti-inflammatory properties. It helps lower cholesterol levels, supports digestion, and has a positive effect on the immune system.
"Let food be thy medicine and medicine be thy food," once said Hippocrates, and garlic is a perfect example of this statement. When consumed regularly, it can contribute to overall health and vitality.
Alternatives and Tips
If you want to experiment, try adding dried tomatoes, pepper, bay leaf, or lemon zest to the oil. Each combination gives the garlic a different nuance and can become your secret seasoning in the kitchen.
Another option is roasted pickled garlic, where the cloves are first roasted in the oven at a low temperature (about 150 °C for 40 minutes), and then covered with oil. This preparation gives the garlic a gently caramelized flavor and is excellent, for example, as a spread on toast.
Is Pickled Garlic Safe?
With proper storage, pickled garlic is safe, but it's essential to follow hygienic practices. Never leave it at room temperature for more than a few hours and always ensure it is stored in the refrigerator. Blanching the garlic before pickling reduces the risk of contamination and extends its shelf life.
Pickled garlic in oil is not only a tasty but also a healthy addition to many dishes. Its preparation is simple and offers endless possibilities for use in the kitchen. Whether you use it to flavor pasta, on bread, or as a base for marinades, it will always add a unique taste and aroma to dishes. If you haven't tried it yet, it's high time to discover the magic of this traditional delicacy.
