Recipe by John 11-44
I bought some marinated garlic recently and used it in some recipes... At first my wife was worried about the hole cloves of garlic in the dish but when she tried it she was hooked. I have since used it in several dishes replacing the garlic listed. I looked for some recipes here and didn't have any luck so I looked elsewhere and found this!
Top Review by Vicky A
My fridge holds the first marinated garlic I have ever tasted and they are disappearing fast. I bought them in a Lithuanian deli miles and miles from home. Your recipe looks like just the ticket. I don't have champagne vinegar so will try rice vinegar, which I do have. Seeing how easy this is, I expect we'll have a wide variety of flavors of these before we're through. Thank you SO much for sharing how to do this.
- 30 garlic cloves, peeled*
- 1⁄2 cup olive oil
- 1⁄4 cup lemon juice
- 1⁄4 cup champagne vinegar
- salt and pepper, to taste
- 4 sprigs fresh oregano or 1⁄2 teaspoon dried oregano
Directions See How It's Made
- Blanch the whole cloves of garlic in boiling water for 5 minutes; remove, and plunge into cold water. Drain and dry off the garlic.
- Mix the remaining ingredients (except the fresh oregano sprigs) in a blender until emulsified. If using dried oregano toss it in with the oil and vinegar.
- Put the cloves in a jar and cover with the marinade, tuck the sprigs of oregano into the jar. Cover and allow it to marinate for at least 5 days in the refrigerator. Serve as is for a snack or side dish or add to a green salad.
- Don't be surprised if a couple of people polish off the whole batch in one sitting! I had tried several other marinated garlic recipes before this one and was not happy with the results. This one is perfect!
- *NOTE: You can double the garlic cloves and will still have enough dressing to cover. The marinade makes a fantastic salad dressing after you use up the garlic.