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This recipe, which is in the Essential Book, I had seen thousands of times and each time I turned the page I promised myself to make it soon to see the result. Until a few days ago it was finally his turn and I got down to work to make the candied garlic.
The first and most important thing is to choose one quality raw material. So I went to the market to buy garlic and discovered that they are not all the same. So in the end I went for some beautiful purple garlic heads. I advise you to choose those that are medium in size and tight.
Fortunately in our country it is easy to find good garlic and good oil, so preparing this recipe becomes simple. If we also take into account that in 20 minutes they are ready, these candied garlic become a gourmet gift perfect.
Candied garlic is softer than natural garlic and is very practical to use. And the oil I keep it on top of it, I add a couple of chilli peppers and use it to make pizzas or dress toast with tomatoes ... pure vice!
And once made, what can they be used for? They have brought me a kilo of garlic from Las Pedroñeras and I am afraid that I will have leftovers
What an easy recipe. I am about to release the tm5 and eager to make different recipes. But where do you use these garlic? Thanks
Mayra, the calories are based on the finished product, but it seems to me that it is a lot if the product is drained, or do you also count the oil?
I ask you because I like them a lot, I bought them some boats that they sell in Mercadona, but if I can make them I better than better ...
By the way I have the book and I never remembered that this recipe was there .... heh heh
Answer me "by fis" .... Thank you very much.
Tell you that I use them in salads, and for snacks ... I love them.
It is as if they were pickles, but they are garlic, they also have many health properties.
One doubt, once cold, should we keep the cans in the refrigerator or in the pantry? And how long does it last? Thanks.
Hello Veronica:
Oil is a good preservative but it doesn't last forever.
It is best that you sterilize the jars and lids well. You fill them with the garlic and oil. You close well and turn them over. You leave them like this until they have cooled down, in this way it will have been closed under vacuum.
They can last me up to 6 months in the pantry but it also depends on how hot it is.
Kisses!!