I’m absolutely going to try this, thank you! Your caramelised onion recipe is a dream too, did them at Christmas for the first time and now do it always, genius!
I’m going to do this today! I use your quick preserved lemons all the time - especially in salad dressings, and also lovely in hummus, so figure the confit garlic could become another staple x
Is this better to do with new garlic or old? I know it will change the flavour but I’m not sure whether the old one will keep for longer. Also, if the garlic is kept covered in oil, doesn’t that preserve it better and for longer?
I think that old garlic - with its propensity to throw out green stems - is best avoided. The alternative is to remove the stem. And yes, the oils does help preserve it.
This sounds reassuringly simple to do. I'm going to give it a go very soon!
Thank you for the restack 😘
I’m absolutely going to try this, thank you! Your caramelised onion recipe is a dream too, did them at Christmas for the first time and now do it always, genius!
Thanks Chloe - so glad you are doing the caramelised onions! x
It’s been a game changer!
Will give this a go Catherine - sounds lovely! Good for the gut - a prebiotic food no less!
I’m going to do this today! I use your quick preserved lemons all the time - especially in salad dressings, and also lovely in hummus, so figure the confit garlic could become another staple x
I’ve just finished up my last pot and planning another today. No hardship as it takes moments!
Inspiring -thank-you!
Can't wait to try this with my home grown garlic
Is this better to do with new garlic or old? I know it will change the flavour but I’m not sure whether the old one will keep for longer. Also, if the garlic is kept covered in oil, doesn’t that preserve it better and for longer?
I think that old garlic - with its propensity to throw out green stems - is best avoided. The alternative is to remove the stem. And yes, the oils does help preserve it.