If you grow your own garlic, you are certain of two things right now: it is in season and it is plentiful. You may not view this as a problem, but it’s okay to admit if you have “too much of a good thing.” If you or someone you love is overrun with the pungent bulb, there is a simple solution: confit it.
Confiting—yes, like you would a duck leg— is an easy and delicious way to preserve your bounty, and the result is something that is rich, creamy, and always ready for action. Once the cloves have been gently poached and the jars are sealed, these flavor-packed beauties are can be spread on toasts, sauteed with vegetables, or tossed with pasta with no further pre-work required.
Even if you don’t have an excess of the allium, I’d recommend picking some up for the express purpose of using the recipe linked below. If you’re as condiment obsessed as I am, sweet and succulent garlic confit will be welcomed into your fridge with open doors. (Plus, it makes a great host or hostess gift.)
How to Extend Garlic Season with Garlic Confit | Epicurious