Monday, September 21, 2009
An ode to fresh garlic on this last day of summer...
I’ll often pickle scapes, but this is the first time I have pickled bulbs (buying the soy-pickled variety from the Korean market doesn't count).
This adapted Paul Virant recipe for fresh garlic conserve (via StarChefs) is served with roasted marrow bones and wood-grilled bread. I may end up eating this with everything from bread alone to duck confit nachos.
Side note: Chef Virant is a pickle girl favorite.
1/3 cup olive oil or grape seed oil
4 1/3 cups peeled garlic cloves
3/4 cup sugar
1/2 cup Champagne vinegar
2 heaping tsp. salt
Fresh Garlic Conserve:
1. Heat the oil in a sauté pan over medium heat. Add the garlic and cook until caramelized; add the sugar and continue to caramelize.
2. Deglaze with water and cook until the garlic is tender.
3. Deglaze the pan with the Champagne vinegar, add the salt, and remove from the heat.
4. Pack the garlic into sterilized jars and process in a hot water bath.