Chopped Garlic to store - from vivacity

[Thermomixer]

Not a spice mix - but sort of from vivacity

Hi!

I found this idea for storing garlic on the German forum www.virusculinarius.de. Perhaps someone has already tried it, I haven't because I'm waiting for my TM 31 to arrive at the end of the week (sound of impatient finger drumming....)

400g garlic
100g chives
100g parsley
200g salt

Put all the ingredients into the TM and work into a paste, 1 min./speed 6.
Fill into a screw-top jar and store in the fridge.

I suppose the large amount of salt stops the garlic from becoming "evil."

Hope that helps!

[cathy79]

Has anyone tried this?  Just wondering if it is too salty.  I've got lots of garlic at the moment and not sure what to do with it. 

Thanks
Cathy

[Thermomixer]

Haven't tried it - would pay to try a very small amount in the same ratios first.

It may be worth trying to preserve it in vinegar if you have lots

[judydawn]

Cathy I freeze my garlic cloves (do a bagful at a time, easy to peel them in the TMX on reverse) removing the green centre part.  It makes life so much easier just to grab how many you want out of the zip-lock bag and throw it into the TMX.  We had a huge discussion on the forum a while back.

http://www.forumthermomix.com/index.php?topic=371.0

[Nay-nay]

I've make these recipes when I've got heaps of garlic. The garlic isn't so hot and is great on antipasto platters with crackers and cheese. I got these recipes off the internet a couple of years ago so don't know who's they are. My favourite is the white wine vinegar one. I really think all recipes should be bought to boil as the garlic sinks into liquid and not on top when heated. Let me know what ya think
Red Wine Vingar Garlic
Ingredients:
Whole peeled garlic cloves
Red Wine Vinegar
Salt (1tbs per cup of vinegar)
Method:
Place the cloves in a jar with air tight lid. Add enough vinegar to cover,and add salt. Place lid on and shake to dissolve salt. Store in fridge for 2 weeks to 'cure'. These should keep almost indefinitely if stored in fridge.
Soy Sauce Garlic:
Ingredients:
Whole, peeled garlic
Vingear of choice
Soy Sauce or Tamari
Method:
Place garlic in jar and cover with vinegar. Store in fridge for 2weeks. Drain off vinegar (use as a garlic flavoured dressing) Add enough Soy Sauce to bottle of garlic to cover and leave for another week in fridge.
White Wine Vinegar garlic
Ingredients:
2 whole heads garlic, divided into peeled cloves
^2/3white wine vinegar
3 tbsp sugar
^1/4 tsp salt
^1/2pickling spice
3 sprigs thyme or rosemary
Method:
Bring to boil at 100^oC for 4-5min or until dissolved vinegar,sugar,salt and spice on 
Add garlic and boil for another minute.
Put herb sprigs in bottle and then garlic and liquid, making sure garlic is covered.
Let sit at room temperature for 24 hours and then store in fridge.

[Thermomixer]

Thanks nay-nay - brilliant ideas

[vivacity]

The recipes sound great, Naynay. Thanks for posting.

Just to be certain, the amount of vinegar used in the last recipe is 2/3 cups?

[cathy79]

Thanks for all the fast replies!

Cathy

[Nay-nay]

The recipes sound great, Naynay. Thanks for posting.

Just to be certain, the amount of vinegar used in the last recipe is 2/3 cups?

Yes ²/₃  - if you want a bigger quantity just double, triple recipe.
I have this recipe for a bigger quantity:
Pickled Chilli Garlic:
12 large heads
625ml white vinegar
250ml dry white wine
1tbsp pickling salt
1 tbsp sugar
1 tbsp dried oregano
5 dried whole chilli peppers
Separate garlic bulbs into cloves. To soften and loosen skins, blanch garlic cloves in rapidly boiling water for 30 secs; immediately immerse in cold water, drain and peel cloves.
Place in TMX vinegar,wine,pickling salt,sugar and oregano. bring to a gentle boil for 1 min. Add peeled garlic to hot mix.  for 1 min.
Pack garlic and dried whole chilli pepper into a hot jar. Add hot liquid to cover garlic.Remove air bubbles.
Makes 5 250ml jars.
 

[Thermomixer]

12 heads of garlic - now that's serious !!

[Tebasile]

Has anyone tried this?  Just wondering if it is too salty.  I've got lots of garlic at the moment and not sure what to do with it. 

Thanks
Cathy

Hi Cathy,

I used 650g garlic for 200g salt

Elisabeth

[Thermomixer]

Thanks for that - great to have seasoned users help us out 

[Salsa Picante]

Hi,

the first times I made it, it took the whole amount of salt. But after Tebasile tried it with less, my latest batch is done the way she said.

I like it much better with less salt.

I used ist for over a year now and love it!

[Tebasile]

I made garlic paste with 75 g herbs, 75 g salt and 300 g garlic

Pics :  http://tebasileskitchen.blogspot.com/2010/09/garlic-paste.html

[vivacity]

Thanks for the recipe, Elli, I'll have to try that!