Confit Garlic in the Autoclave

Confit garlic for winter in the autoclave - a versatile dish with exquisite taste and endless benefits. Canned garlic is not just an ordinary preserve but a true culinary masterpiece that preserves the richness of young garlic's flavor and its health benefits. Garlic is known for its antibacterial properties, which are especially relevant during the winter. After autoclaving, it not only stays safely preserved for a long time but retains vitamins and nutrients that strengthen the immune system and improve cardiovascular health. Prepared in a fragrant mixture of oil, bay leaves, chili pepper, thyme, and allspice, garlic in the autoclave acquires a delicate texture and a sophisticated aroma.

The garlic spread is delicate: the sharpness of raw garlic fades, giving way to a soft, slightly sweet taste with spicy notes. The aroma of the dish is rich and full, thanks to the combination of oil and natural spices.

Confit garlic can be used as a base for a garlic spread, which pairs well with toast, bruschetta, or crackers. It can also be added to meat dishes, roasted vegetables, or pasta. Moreover, confit is added to sauces, salads, and soups, imparting a distinctive flavor and aroma.

Garlic in oil recipe for 2 jars of 0.5 liters.

Be sure to try the garlic recipe from the video-recipe by UTEHO. Autoclaving ensures sterility and preservation of the product, allowing you to enjoy confit garlic even on cold winter days. This dish will become one of your favorites, as it is not only delicious but also healthy, supporting your immune system and creating a cozy atmosphere even in the coldest season.