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.
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.
Herb & Spice Marinated Garlic Recipe
Herb & Spice Marinated Garlic
Herb & Spice Marinated Garlic. Use the servings slider to easily adjust the ingredient amounts.
- 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.
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
- 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
- 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.