While cooking in the fall, there were also 2 bulbs of garlic in the fridge that wanted to be processed. So Steph’s recipe came in handy. Actually, I wouldn’t have to post it again because it’s so simple, but I found the picture so nice….
Blanch garlic cloves individually with skin for 20-30 seconds, then rinse in cold water. Cook cloves in neutral oil (I used grapeseed oil) at 80° (no more! You can well get rid of the inside of a boiling down thermometer to measure and stir) depending on the size about 45-60 minutes soft confit. Fill into sterile jars. You can use both the cloves and the oil.
tiny preserving jars with confited garlic in oil