I was thinking of pickling roasted garlic cloves...?!


Question:

I was thinking of pickling roasted garlic cloves...?

First of all I would love some recomendations for websites that show you how to jar and pickle food. Second, if anyone has any other ideas for roasted garlic, I would love to hear them.


Answers:
Garlic is considered the one thing to leave to the professionals when it comes to preserving. The reason is that in the absence of oxygen, garlic is a known vector for botulism, and dangerous. Here are some guidelines if you choose to do it at home with minimal risk: http://www.gourmetgarlicgardens.com/pick...

Source(s):
http://www.gourmetgarlicgardens.com/pick...

Basil and Roasted Garlic Pesto

Ingredients:
1 head garlic
2 teaspoons olive oil
4 cups fresh basil leaves, packed
1/2 cup extra virgin olive oil
3-5 sprigs fresh Italian parsley
1/4 cup pine nuts
1/4 cup parmesan cheese
lemon wedges
salt (to taste)
black pepper (to taste)

Prep:
Preheat oven to 350 degrees F.
Cut top 1/3 off of garlic head; peel away paper skin to thin layer or 2 surrounding the cloves.
Place in small ovenproof dish; drizzle top with 2 teaspoons of olive oil.
Cover with foil and bake in preheated oven for 70 minutes; allow to cool.
Squeeze garlic out of the paper skin into a small bowl; set aside.
Place half the basil in a blender; add 1/2 the extra virgin olive oil, garlic, parsley, pine nuts, salt, pepper, and the remaining basil, the other half of the oil, and pulse until blended.
Remove mixture to a bowl; add the parmesan and juice from lemon wedge and mix well.
Adjust salt and pepper to taste.
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http://www.canning-food-recipes.com/cann...

The recipe above is cool if you are making pesto, but if you want roasted garlic I suggest using a terracotta garlic roaster. But if you want to pickle garlic you should not roast it first. It will basically dissolve in the pickling juices.




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