Creative Ways to Use Garlic That Isn't Suitable for Long-Term Storage

Garlic is a kitchen staple, known for its robust flavor and numerous health benefits. However, not all garlic bulbs are ideal for long-term storage. Sometimes you end up with garlic that didn't form proper cloves, or bulbs that lost their paper because they matured too much before harvest. Instead of letting these perfectly good bulbs go to waste, there are several ways to use and preserve them. Here are some creative methods to make the most out of your garlic:

1. Pickling Garlic

Pickling garlic is a fantastic way to preserve it and add a tangy, zesty flavor to your dishes. Here's a simple recipe to get you started:

Ingredients:

• 1 cup garlic cloves (peeled)
• 1 cup white vinegar
• 1 cup water
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 1 bay leaf

Instructions:

1. In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a boil until the salt and sugar are dissolved.
2. Place the garlic cloves, peppercorns, mustard seeds, and bay leaf in a sterilized jar.
3. Pour the hot vinegar mixture over the garlic, leaving about 1/2 inch of headspace.
4. Seal the jar and let it cool to room temperature before refrigerating.
5. Allow the garlic to pickle for at least a week for the best flavor.

2. Dehydrating Garlic

Dehydrating garlic is an excellent way to preserve it for future use, especially when you have a large quantity. Dehydrated garlic can be used as garlic powder or flakes, making it a versatile pantry item.

Steps:

1. Peel the garlic cloves and slice them thinly.
2. Arrange the slices on a dehydrator tray in a single layer.
3. Dehydrate at 125°F (52°C) for 8-12 hours, or until the slices are completely dry and brittle.
4. Once dried, you can grind the garlic slices into powder using a spice grinder or blender.
5. Store the garlic powder or flakes in an airtight container in a cool, dry place.

3. Fermenting Garlic

Fermented garlic has a unique, mellow flavor and numerous health benefits due to the probiotics produced during fermentation. It's also incredibly easy to make.

Ingredients:

• 1 cup garlic cloves (peeled)
• 1 tablespoon sea salt
• 2 cups water (non-chlorinated)

Instructions:

1. Dissolve the sea salt in the water to make a brine.
2. Place the garlic cloves in a sterilized jar and pour the brine over them, ensuring they are fully submerged.
3. Weigh the garlic down with a fermentation weight or a small, clean jar filled with water to keep it submerged.
4. Cover the jar with a cloth or fermentation lid and let it sit at room temperature for 1-2 weeks.
5. Check daily to ensure the garlic remains submerged and to release any gas buildup.
6. Once fermented to your liking, seal the jar with a lid and refrigerate. Fermented garlic can last for several months in the fridge.

Recipes that Use a Lot of Garlic

When you have an abundance of garlic that needs to be used up, incorporating it into recipes that highlight its flavor is a great way to ensure none of it goes to waste. Here are a few recipes that use a lot of garlic:

1. Garlic Confit

Garlic confit involves slowly cooking garlic cloves in oil until they are soft and caramelized. The result is a sweet, mellow garlic that can be spread on bread, added to pasta, or used as a flavorful base for sauces.

Ingredients:

• 2 cups garlic cloves (peeled)
• 2 cups olive oil
• 1 teaspoon thyme (optional)
• 1 teaspoon rosemary (optional)

Instructions:

1. Place the garlic cloves and olive oil in a saucepan over low heat.
2. Add thyme and rosemary if using.
3. Simmer gently for about 45 minutes, until the garlic is tender and lightly golden.
4. Let it cool and transfer the garlic and oil to a jar. Store in the refrigerator for up to two weeks.

2. Roasted Garlic Soup

This creamy, comforting soup is perfect for garlic lovers and is a great way to use up a large quantity of garlic.

Ingredients:

• 4 heads of garlic (roasted)
• 2 tablespoons olive oil
• 1 onion (chopped)
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until soft.
2. In a pot, sauté the onion in olive oil until translucent.
3. Squeeze the roasted garlic cloves out of their skins and add to the pot.
4. Add the broth and bring to a simmer. Cook for 10 minutes.
5. Puree the soup with an immersion blender until smooth.
6. Stir in the cream and season with salt and pepper.
7. Garnish with fresh herbs if desired and serve hot.

By pickling, dehydrating, fermenting, and cooking, you can ensure that no garlic goes to waste, regardless of its condition. Enjoy experimenting with these methods and savor the delightful flavors that garlic brings to your meals!