Marinated Garlic… two ways
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… 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.
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Mmm, I can’t wait to use some for garlic bread!
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
Herb & Spice Marinated Garlic. Use the servings slider to easily adjust the ingredient amounts.
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.
Garlic cooked for a short while in soy sauce and miso, then left to marinate
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
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.
Ashley @ The Drunk Squash says
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!
Gregory says
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.
Cheryl says
In the first recipe, it calls for onion seeds, I’ve never seen them. Where would one buy them?
Debi says
I harvested them from onions in my garden (https://lifecurrentsblog.com/the-seedy-side-of-the-kitchen/). 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 carries them http://www.amazon.com/Indus-Organics-Black-Nigella-Sativa/dp/B0036RKIB0/ref=sr_1_19?ie=UTF8&qid=1343591574&sr=8-19&keywords=onions+seeds.
marbaird says
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.
sarah says
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!
Debi says
awesome! Thanks for the comment! You totally made my day! 🙂
Marie says
Does the method of sterilizing apply for oil marinated too, because of the BOTULIC TOXIN found in home canning that can be deadly .?
Debi says
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.
Soylent says
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).
Platter Talk says
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!
Mandy says
So how long will it keep in fridge plz
Debi says
Mandy, it will keep in the fridge up to 7 days.
Johanne says
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
Debi says
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.