Rounding up Garlic Day had to be using what we had to make our very own easy to use “Jarlic”. So named by my kids when they were little to differentiate between fresh and prepared garlic. Basically it’s minced garlic in oil like you buy in the shops only this we grew and produced ourselves and therefore not only costs less than a quarter of the price or the shop bought but we know EXACTLY what is in there and where it came from.
One of the best things about using fresh young garlic the day its harvested is it hasn’t had time to build up alot of papery skin around each clove. This of course means less work and only having to (for the most part) remove the outer layers.
Anything that is a bit chunkier that we missed won’t process properly and we can pick out afterwards without too much issue.
Yes, yes I know I could’ve bought it myself and made something else but honestly this is far more useful to me. Cost me less than 20p to fill an 800ml jar and I was running out of time and steam at this point. We had to have everything done and cleaned up and the house fumigated for at least 3 hours before my partner got home from work or the last thing I would be doing in my very long day was take him to the emergency room. Frankly I wasn’t up for that. So here we are.
“Jarlic”
20+ Fresh Young Garlic Blubs
Olive Oil to cover
- Peel any major papery skin off the bulbs or cloves.
- Place all in food processor and blitz until minced.
- You may need to add a little oil at this point to stop them bouncing around everywhere.
- Add Minced Garlic to the jar and top with Olive Oil.
- Make sure the air bubbles are out of it.
- Seal the jar and keep in the fridge.
- Keeps for 3 months officially. Unofficially I have kept using mine for up to a year afterwards without issues.
This recipe is part of my Garlic Day Video which will be available from Sunday 9th July
Bloo's Food 