EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
This preserve, besides being very good, is also very practical!
It will save many of your recipes! How many times do you take the last clove of garlic from the refrigerator and find, alas, that it is no longer fresh?
Or how many times do you not want to get into the business of removing the skin?
With garlic in oil in the pantry, you won’t have this problem anymore.
GARLIC IN OIL
Ingredients for 4 people: 5 heads of garlic (about 400 g) – 300 ml of white wine (or double portion of vinegar) – 300 ml of vinegar (if you use the wine) – 200 ml of extra virgin olive oil – pink salt – pepper in grains – juniper berries
After carefully sterilizing the jars, clean the garlic by removing the outer skin, the skin that covers the individual cloves, and cutting off the base (the hard piece).
Bring to a boil wine (or double portion of vinegar) and vinegar together in a saucepan, then add garlic, pepper, juniper and salt and boil for about 2 minutes.
Drain, let dry on kitchen paper and let cool.
When the cloves are completely dry and cold, compose your jars, distributing the mix of garlic and berries inside and I completely understand with olive oil.
The garlic in oil is ready: for an optimal result, proceed to the pasteurization leaving the jars well closed in boiling water for about 20 minutes, then let cool, let rest in a dark place for at least 1 week and serve or use for your recipes.
Enjoy your meal!
original recipe: https://www.misya.info/ricetta/aglio-sottolio.htm