Garlic pickled in oil

Ingredients for 1 servings:

• 3 bulbs of garlic
• Rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

simple and delicious

Remove the garlic cloves and place them in a sieve. Bring the water to a boil in a pot, blanch the garlic cloves briefly, and then immediately rinse them with cold water. The cloves are now very easy to peel. Place the peeled garlic cloves in an empty pot and add enough oil to completely cover the garlic. Turn the heat up to high, and as soon as the first bubbles appear, reduce the heat to low. Simmer at 80°C for about 25 minutes. If you don’t have a thermometer, simmer for 10 minutes and then turn off for another 10 minutes, until the garlic is soft. Then remove the pot from the heat and let it cool slightly. While the garlic is still hot, put the oil in a jar with a screw cap, tighten the lid, and let it cool. Store in the refrigerator or somewhere cool. I don’t know how long it will keep. I always use it all up very quickly. You can make more in terms of quantity, but the 80°C and 25-minute time should still be adhered to. Tip: Crush a few garlic cloves with a fork, add a little salt, and then sprinkle them on a fresh, dry slice of bread – it tastes delicious. But you can also add it to anything else as a light seasoning.