4 Ingredients or LESS!, Condiments/Preserves, Substitutions
September 13, 2014
2 hrs 20 mins
6 bulbs garlic
1Separate the garlic bulbs into cloves. With the side of a large knife, smash the cloves gently in order to make them easier to peel and to release some of the juices.
3Peel the cloves and place into your slow cooker (1.5 litre) and splash with olive oil to coat. Stir the olive oil through to ensure all cloves are coated.
5Cook on high for 1 hour, stir, then turn to low for 1 hour.
7With a potato masher, mash the cloves down until they are well mixed with no large pieces.
9The flavour is incredibly intense and far less will be needed than if you were to use standard minced garlic, and has a much sweeter flavour.
11Freeze in portion sizes in an ice cube tray or small plastic containers for ease of use.
13This recipe can be adapted to do smaller or larger amounts as preferred, with the only adjustment being the volume of olive oil used.
Submitted by Christy Roth
January 11, 2019
Great outcome. 8 full ice cubes from 5 bulbs. I made the prep easier by using a garlic mincer, which also really bought out the juices. I think the neighbors can smell it every time I open my shed freezer. Cant wait to use the in some soups and other meal recipes.
January 10, 2019
Very happy with the outcome, with 8 very full ice cubes worth from 5 bulbs. I used a garlic crusher and found this made the prep easier – no need to peel each clove. Cant wait to try this in a recipe.
January 6, 2019
What a magnificent idea. I love garlic and use it prodigiously in most recipes. I cant wait to do this and try it in recipes…..
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