Garlic Confit
Friday, June 30, 2017 at 11:40AM
Mark Scarbrough in Condiments, Vegetarian, condiment, confit, garlic, garlic confit

Seriously. This stuff is culinary dynamite. It's ridiculously delicious. Also, no vampires.

You'll need a pressure cooker. Then the sky's the limit.

One note: because of food safety concerns, the garlic confit cannot be saved at room temperature. After cooking, although the canning jars may have sealed, it must be stored in the refrigerator. The olive oil will solidify. Either leave it at room temperature for 20 minutes to loosen it up or use it straight from the jar with the oil attached to the cloves.

To find out how to use all this garlic wonderfulness, check out our podcast. There's a media player on the main recipe page of this website. Choose this episode from the drop-down menu at the top center of the player. Or find the podcast on iTunes here. Or on stitcher, an internet radio aggretator, here.


Makes about 2 pint jars

1. Pack the garlic cloves into pint-sized canning jars--not tightly, just slightly compacted. Tuck a little herb, whole spice, or chile in each jar among the cloves.

2. Add enough olive oil to each jar to cover the cloves and leave about 1/2-inch headspace in each jar.

3. Set the canning lids on each jar. Add the ring seal. Tighten it, then back it up a half turn to allow a little air to escape.

4. Set a rack inside a 6- to 8-quart, stovetop or electric pressure cooker. Set the jars on the rack, then add enough water to the cooker that it comes about halfway up the jars. Lock the lid onto the cooker.

5. For a stovetop cooker, set it over high heat, then bring it to high pressure. Lower the heat under the pot as low as possible while still keeping the pot at high pressure (15 psi). Check your manufacturer's instructions to be sure. Cook at high pressure for 2 hours.

For an electric cooker, set it to come to high pressure (9 - 11 psi). Cook at high pressure for 2 3/4 hours.

6. Use a natural release to bring the pot's pressure back to normal. (Either turn the heat off under the stovetop pot or unplug the electric pot.) 

7. Unlock the lid and remove the (hot!) jars. Tighten the lids and store in the refrigerator for up to 4 months.

Article originally appeared on bruceandmark (
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