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.
Both versions look beautiful, but I think I’m in love with the idea with the miso one! Also, I’ve never thought of adding garlic skin to a broth!
Your post is beautiful, and although you did direct the reader to refrigerate the product, the importance of this must be stressed as unrefrigerated garlic infusing oil can produce botulism.
In the first recipe, it calls for onion seeds, I’ve never seen them. Where would one buy them?
I harvested them from onions in my garden. But, they’re also sold in the spice section of some stores (I’d try a store like Mother’s or Whole Foods). Also, they’re more common in Indian cooking or Asian cooking, so if you have Indian or Asian stores near you, they might have a good selection. I’ve seen them at the 99 Ranch market near me. They’re often called Nigella or sometimes called Black Cumin. and, if all else fails, Amazon {affilaite link} carries them https://amzn.to/3rVfr0P
Two incredibly great garlic recipes. I will try them once of these days. Thanks for sharing on Foodie Friends Friday.
Your co host from Nosh My Way.
I just found a supply of marinated garlic cloves close to home and I cannot stop eating them, so figured I’d like to make my own. This recipe looks amazing! Thanks so much for posting. Love your blog!
Does the method of sterilizing apply for oil marinated too, because of the BOTULIC TOXIN found in home canning that can be deadly .?
With this garlic, I don’t recommend actually canning it because of the risk. Only the fridge for this one, and use it within the times specified.
This is a serious health hazzard if stored for a long period of time, especially at room temperature. It will keep fine, and taste fine, but can cause death from botulism (acute toxicity from a toxin produced by certain bacteria that grow in soil and vegetable surfaces and trive in oxygen free, low acid environments).
You can make it safe for long term storage by acidifying the garlic with vinegar or similar. (and I’m trying to find out how, hence why I ended up here).
Boy, do we love garlic. Lots of fresh, local grown can be found at farmers market now. I can’t wait to try your flavors out!
So how long will it keep in fridge plz
Mandy, it will keep in the fridge up to 7 days.
Thank you great recipes, would love to make the olive oil one, how do I stop the oil from going mushy in the fridge
Thank you
Johanne, since posting this recipe I have found that I love Grapeseed oil. It doesn’t get solid and mushy in the fridge like olive oil. Give that a try.
Is there any concern for botulism?
Roger,
I direct the reader to refrigerate the product, and please understand the importance of this must be stressed as unrefrigerated garlic infusing oil can produce botulism.
It was delicious. I loved using it on my toast. Easy to make too.
Definitely will be doing this but can’t find a refererence regarding how long these can be stored. Will you help me with that please?
Sorry, I just found the answer to my question in another post (overlooked it).
Love the basil and thyme! It is just the right amount of spices and that black peppercorn makes it perfect!