Preserving left over garlic

Tetrad garlicgr at pond.com
Fri Nov 17 14:19:41 EST 2000


Hi Folks!


>I have a little over 10 lbs of galic cloves left over, a lot more than I'm
>ever going to use but that I don't want to waste.  I'm thinking of
>throwing it into the freezer in order to preserve it until next spring
>when I could use it as a homemade garlic spray for insect repeling
>purposes before the new crop is ready to harvest.  

This will work.  Just shuck the cloves and put them in the freezer -- once
thawed, they will be soft (the easier to mix into things) but will retain
their potency.

>We are likely going to
>put some in vinegar and(or) olive oil to preserve it, but I certainly
>can't put it all up this way. 

Make garlic pickles -- there are some great recipes on the Net, they keep
forever in the freezer and folks love them!  The Persian Sugar-Pickled
Garlic will keep for years in the frig and I swear my neighbors visit me on
holidays for the pickles!

I also make a lot of garlic powder as follows:

I peeled the cloves, washed them, then tossed them in the food processor
fitted with the steel blade.  I used the Pulse setting until the cloves were
chopped, but not pureed.  Next, I lined  a tray of my dehydrator with
parchment cooking paper (I don't trust plastic wrap) and spread the chopped
garlic thinly over the paper.  The garlic dried overnight at 125 degrees F.
(The house smelled wonderful!) The next morning, I peeled the dried garlic
off the cooking paper, tossed it into the blender and let it rip until there
was nothing but dust!  Once I'd turned off the blender and let the powder
settle, I poured it into an airtight spice jar.  It looks great and tastes
even better!  You can even save the parchment paper for the next time you
want to make garlic powder-just fold it up and place it in a ziploc bag.
You'll never forget what you used the cooking paper for - the smell alone
will remind you!

Can't find the garlic pickle recipe, but here is how we use up my garlic and
my cousin Ed's potatoes.  You can double the recipe easily.

Mediterranean Potato Salad

1.5  pounds potatoes, diced
2 tablespoons olive oil

Toss potatoes and olive oil together.  Bake on cookie sheets at 400 degrees
F for 30 minutes or until potatoes are brown and tender, stirring every 10
minutes or so.

Meanwhile, mix together:

¼ cup chopped fresh mint (I use peppermint)
4 cloves of garlic, chopped
½ teaspoon salt (critical ingredient - do not omit)
Two or three cranks of fresh ground pepper

Take the potatoes out of the oven and toss with the mint-garlic mixture.
Add  a few good splashes of balsamic vinegar and olive oil and toss until
the potatoes are coated.  Serve at room temperature.


Dorene Pasekoff, Coordinator
St. John's United Church of Christ Organic Community Garden

A mission of 
St. John's United Church of Christ, 315 Gay Street, Phoenixville, PA  19460




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