Posted on Tuesday, October 29, 2024 in
Xtra Recipes
How to Keep Garlic Fresh All Year Round
How to keep garlic fresh all year round, this garlic has a pungent aroma, firm cloves, and offers bold flavor, ideal for cooking year-round.
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| Preparation time | 1 h 20 min |
| Cooking Time | n/a |
| Ready In | 1 h 20 min |
| Level of Difficulty | Easy |
| Servings | 24 |
Ingredients
1 lb garlic cloves, peeledWarm water2 tablespoons coarse saltApple cider vinegar or white wine vinegar1 lemon slice
Get Portuguese ingredients 
Preparation
- Soak the garlic cloves in warm water for 1 hour.
- Drain and peel the garlic cloves.
- Place the peeled garlic cloves in a sterilized glass jar.
- Add 2 tablespoons of coarse salt to the jar.
- Pour in apple cider vinegar or white wine vinegar until the garlic is fully submerged.
- Boil water and allow it to cool, then add it to the jar to top off as needed.
- Place a slice of lemon on top and seal the jar tightly.
- Shake the jar gently to mix all ingredients.
This method keeps the garlic fresh and ready for use for over a year.
Recipe Credit: José Rafael Trindade Reis
Photo Credit: Whole Made Homestead
Portuguese Roasted Quail
Roasted Quail is a very traditional Portuguese recipe, it is a game meat with a unique and flavorful taste. This recipe is simple and easy to make and combined with some roasted potatoes and Portuguese seasonings, It will impress on any occasion.
| Level of Difficulty | Easy |
| Servings | 2 |
Lidia's Pickled Cauliflower
My mom Lidia's pickled cauliflower recipe is as easy as it gets and it makes a great side with fish or almost anything.
| Level of Difficulty | Very Easy |
| Servings | 8 |
Frederick Souza
Eddy,
BJ's sells already peeled cloves of garlic in a bag. I am not sure how much it weighs but you get a lot of garlic for $3.29. I got tired of buying garlic, using some of it, and then having it go to waste, and I also don't like that when you buy a head of garlic, half of the cloves are so tiny as to be useless.
I buy the bag, chop it in my food processor, and then use ice cube trays to freeze pieces that are about the equivalent of about a tablespoon of the chopped garlic. When I need them for a recipe, I just pull what I need from the freezer, and either throw it in with the recipe (tomato sauce) or defrost for a few minutes before sauteeing. I do the same with Basil which is another expensive item that is often wasted.
3 Weeks ago, Friday, November 1, 2024
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