As I strolled the aisles of my international food store the other day, I saw jars of marinated garlic. Inspiration struck! Here are the two versions I came up with Marinated Garlic… two ways.
Herb & Spice Marinated Garlic and Japanese-style Soy-Miso Marinated Garlic. Enjoy!
Make sure you scroll all the way down to get both recipes!
Herb and Spice Marinated Garlic. Use both the garlic and the olive oil.
Safety
You should refrigerate these. Do not keep them on the counter or at room temperature. The importance of this must be stressed as unrefrigerated garlic infusing oil can produce botulism.
The Herb & Spice Marinated Garlic should be stored in the fridge for up to 7 days.
Mmm, I can’t wait to use some for garlic bread!
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Use a whole head or bulb of garlic for each of these recipes. Of course, you can easily increase the amount.
Peeling the garlic is probably the most difficult step. These garlic skins can be tossed in the compost or in a stockpot for broth.
Simple to make, just takes a little patience while you wait for the garlic to marinate.
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Herb & Spice Marinated Garlic Recipe
Herb & Spice Marinated Garlic
Ingredients
- 1 garlic bulb cloves separated and peeled
- 1/2 cup olive oil
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon onion seeds
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon dried basil
Instructions
- Combine all ingredients in a small jar and cover with a tight-fitting lid. Store the jar in the fridge.
- Allow the garlic to marinate for up to 7 days. Both the garlic and the olive oil may be used in your cooking.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Soy-Miso Garlic
Soy-Miso Garlic can be used as a simple condiment as it is, or, puree in a small food processor and use as a spread over chicken, fish, or bread. Stir a spoonful into some rice, or into Thai peanut sauce.
Soy-Miso Garlic Recipe
Soy-Miso Marinated Garlic
Ingredients
- 1/2 cup low-sodium soy sauce
- 1 tablespoon white miso paste
- 1/2 teaspoon sugar
- 1 garlic bulb cloves separated and peeled
- 1/4 cup olive oil
Instructions
- Stir the soy sauce into the miso paste, breaking the miso apart as you stir. Stir the sugar into the soy sauce mixture. Add in the peeled garlic cloves and the oil. Heat the mixture in a small pot on the stove over medium heat. Bring just to a simmer. Simmer for 5 minutes. Allow to cool slightly, and carefully pour mixture in a small jar with a tight-fitting lid. Store the jar in the fridge for 2 weeks before using.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Magda
So delicious,you use in everything.