Garlic confit
makes
8 cups
Ingredients (4)
- 1kg ready-peeled garlic cloves (from greengrocers)
- 1.5L (6 cups) olive oil
- 4 sprigs sage
- 2 tsp whole black peppercorns
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Place all ingredients in a large saucepan over medium heat. Once you start to see small bubbles form, immediately reduce heat to low and cook, without stirring, for 1 hour or until the garlic has softened. Remove pan from heat and cool to room temperature.
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2.Using a slotted spoon, divide garlic, sage and peppercorns between 4 x 2-cup (500ml) sterilised wide-mouthed shouldered glass jars with flip tops and rubber seals. Pour over oil to cover the garlic completely. Tap jars on a work surface and run a clean knife around the inside to remove any air bubbles. Wipe the rim of the jars with paper towel and seal (see note for storage instructions).
Recipe Notes
Garlic confit will keep for up to 1 month in the fridge. Make sure to use a clean utensils each time you remove garlic from jars, and add extra olive oil to jars, if needed, to keep garlic covered at all times.
Begin this recipe 1 day ahead. You’ll need 4 x 2-cup (500ml), wide-mouthed, shouldered glass jars with flip tops and rubber seals.
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