Type what you have

Ingredients

• ✓ garlic
• pearl onion
• salt
• malt vinegar
• pickling spice
• chile pepper
• bay leaf

Instructions

1. 1 Place the peeled onions in a glass or ceramic bowl and cover with cold water. Drain the water into a saucepan and stir in the salt. Bring just to a boil so that the salt dissolves, then cool slightly and pour over the onions. Cover the bowl with a heavy plate so all of the onions stay submerged. Leave onions to stand for 24 hours.
2. 2 Measure the vinegar into a saucepan. Tie the pickling spice into a cloth and add to the vinegar along with the bay leaves. Bring to a boil, then simmer over low heat for 5 minutes.
3. 3 Rinse the onions and pat them dry. Add to the saucepan with the vinegar. Simmer for 2 to 3 minutes. Pack the onions into sterile jars and ladle the brine over them until they are covered. Add a dried chile pepper to each jar if you like. Seal with sterile lids and rings and store in a cool dark place for at least 6 weeks before opening.

By AUSSIEMUM1

Ingredients

• ✓ garlic
• red bell pepper
• olive oil
• bread
• almond
• sherry vinegar
• paprika
• cayenne pepper
• salt

Instructions

1. 1 Turn gas stove on; place bell pepper on burner. Char over flame, turning with tongs, until soft and blackened, about 5 minutes per side. Pepper should emit steam when pressed. Transfer pepper to a bowl, cover, and let cool to room temperature. Repeat with remaining peppers.
2. 2 Heat oil and garlic in a skillet over medium heat; cook, stirring constantly, until garlic just starts to turn golden brown, about 3 minutes. Transfer garlic to a dish using a slotted spoon, leaving oil in the skillet.
3. 3 Add bread cubes to the skillet; toast until golden brown, 2 to 3 minutes.
4. 4 Peel peppers under running water; remove and discard skins and seeds. Chop peppers; transfer to the bowl of a food processor. Add garlic, bread cubes with oil, almonds, vinegar, paprika, cayenne, and salt; pulse until sauce is well combined and reaches desired consistency.
5. 5 Transfer sauce to a bowl. Cover with plastic wrap and refrigerate to intensify the flavors, 8 hours to overnight.

By John Mitzewich

Ingredients

• ✓ garlic
• white vinegar
• water
• sea salt
• cauliflower
• hot chile pepper
• mustard seed
• black peppercorn
• coriander seed
• dill seed
• allspice berry
• red pepper flake
• bay leaf

Instructions

1. 1 Inspect three quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes.
2. 2 Meanwhile, combine vinegar, water, and salt in a pot over medium heat; bring to a simmer.
3. 3 Pack each sterilized jar with equal amounts of cauliflower, chile peppers, garlic, mustard seed, peppercorns, coriander seeds, dill seeds, allspice berries, red pepper flakes, and bay leaves. Pour vinegar mixture into jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Kimberly D B Woodward

Ingredients

• ✓ garlic
• ketchup
• brown sugar
• red onion
• honey
• red wine vinegar
• butter
• red chile pepper
• cayenne pepper
• paprika
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine ketchup, brown sugar, red onion, honey, vinegar, butter, red chile pepper, garlic, cayenne pepper, paprika, salt, and black pepper in a saucepan; bring to a boil.
3. 3 Reduce heat to low and simmer, stirring occasionally, until sauce is slightly thickened, about 20 minutes. Blend with a hand blender until smooth.

By Allrecipes Member

Ingredients

• ✓ garlic
• tart apple
• prune plum
• onion
• malt vinegar
• white sugar
• salt
• worcestershire sauce
• ginger
• nutmeg
• allspice
• cayenne pepper
• canning jar
• lid
• ring

Instructions

1. 1 Place apples, plums, and onions into the bowl of a food processor, working in batches; pulse until fine. Transfer ground fruit and onions to a large pot; stir in malt vinegar, sugar, salt, Worcestershire sauce, garlic, ginger, nutmeg, allspice, and cayenne pepper until well combined. Bring to a simmer over low heat until brown and thickened, 3 to 4 hours.
2. 2 Inspect 15 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until brown sauce is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack sauce into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove jars from stockpot; place on a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Store in a cool, dark area.

By luvz2cook

Ingredients

• ✓ garlic

Instructions

1. 1 Place a rice cooker in your garage or on an outside porch if possible; the garlic will release a very strong odor as it cooks. Place garlic in the rice cooker. Cover and cook on the Keep Warm setting for 2 weeks, without opening the lid.
2. 2 After 2 weeks, check garlic. It should be soft, fermented, and black in color. If not, continue to cook on the same setting, checking weekly, 1 to 4 more weeks.

By Yoly

Ingredients

• ✓ garlic
• ginger root
• olive oil

Instructions

1. 1 Combine garlic and ginger in the bowl of a food processor; pulse until blended, adding small amounts of olive oil to facilitate blending until a smooth paste is formed. Transfer to an airtight container; refrigerate or freeze.

By DC Girly Girl

Ingredients

• ✓ garlic
• olive oil
• thyme

Instructions

1. 1 Cut tops off garlic bulbs. Place bulbs on a clean working surface; press down firmly on bulbs with the flat part of a large knife to separate cloves. Remove and discard skins.
2. 2 Pour oil into a very small pot; add garlic cloves and thyme. Cook over medium heat until bubbles start to form. Reduce the heat to the lowest possible setting, and cook until garlic is soft but not brown, 20 to 25 minutes, depending on the size of the cloves. Let cool to room temperature, 15 to 30 minutes.
3. 3 Transfer mixture to a sterilized jar, then seal and refrigerate.

By Bren

Ingredients

• ✓ garlic
• olive oil
• salt

Instructions

1. 1 Place a steamer basket in the bottom of a multi-functional pressure cooker (such as Instant Pot). Add water up to the bottom of the steamer basket.
2. 2 Cut off top 1/4 inch of garlic head. Place head, cut-side up, into the steamer basket; drizzle with olive oil and season with salt. Close and lock the lid. Select Poultry function according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Transfer garlic to a plate and let cool until easily handled, about 5 minutes. Squeeze garlic pulp into a glass jar and refrigerate.

By Bren

Ingredients

• ✓ garlic
• rosemary
• olive oil

Instructions

1. 1 Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.

By Krystal

Ingredients

• ✓ garlic
• salt
• red pepper flakes
• olive oil

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Peel garlic cloves and place into a small 2-cup baking dish or large ramekin. Sprinkle with salt and red pepper flakes. Drizzle with oil, ensuring all cloves are covered. Cover dish with foil.
3. 3 Bake in the oven until garlic cloves are soft and just starting to brown around the edges, 1 1/2 to 2 hours. Do not overcook, as garlic will become bitter.
4. 4 Transfer garlic cloves to a clean jar. Cover lightly with oil. Seal lid and refrigerate; use within 3 to 5 days.

By France Cevallos

Ingredients

• ✓ garlic
• white vinegar
• white sugar
• liquid pectin

Instructions

1. 1 In a food processor or blender, blend garlic and 1/2 cup of vinegar until smooth. In a 6 to 8 quart saucepan, combine garlic mixture, remaining 1 1/2 cups vinegar and sugar. Over high heat bring mixture to a boil, stirring constantly. Quickly add pectin. Return mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from heat.
2. 2 Immediately fill five, sterilized half pint jars with jelly, leaving 1/4-inch head space. Wipe the jar tops and threads clean. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.

By Luella Hanberry

Ingredients

• ✓ garlic
• serrano chile pepper
• kosher salt
• vinegar

Instructions

1. 1 Place peppers, garlic, and salt in a food processor; pulse until finely chopped. With the motor running, slowly pour vinegar through the feed tube; process until smooth, about 5 minutes.
2. 2 Pour sauce into a medium saucepan and bring to a boil over medium-high heat; cook for 1 minute. Remove from heat and let cool. Transfer to a jar; refrigerate for at least 1 day.
3. 3 Strain sauce through a fine-mesh strainer. Store refrigerated.

By Jon Rachiele

Ingredients

• ✓ garlic
• lemon
• peppercorn
• onion flakes

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Wash and dry lemons; peel zest from lemons using a vegetable peeler, making sure not to get any pith. Spread peels in a single layer on the prepared baking sheet.
3. 3 Bake in the preheated oven until peels are curled up and dried, about 30 minutes. Turn off oven; cool peels inside oven, propping door open with a wooden spoon to allow moisture to escape, about 20 minutes. Remove peels from oven; cool completely.
4. 4 Combine cooled, dried lemon peels and peppercorns in the bowl of a food processor fitted with a blade; pulse until coarse. Add dehydrated garlic and onion; blend until fine and thoroughly combined.
5. 5 Transfer to a container; rest before using so flavors can meld, about 3 hours.

By Buckwheat Queen

Ingredients

• ✓ garlic
• butter
• oregano
• basil

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a small saucepan.
3. 3 Add garlic , and sauté until cooked and fragrant.
4. 4 Add oregano and basil; stir until heated through.
5. 5 Serve warm.

By Christine

Ingredients

• ✓ garlic
• mayonnaise
• lemon juice
• cayenne pepper

Instructions

1. 1 Stir mayonnaise, garlic, lemon juice, and cayenne pepper together in a small bowl. Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

By Kristie Ghioni

Ingredients

• ✓ garlic
• tomato sauce
• oregano
• basil

Instructions

1. 1 Mix tomato sauce, garlic, oregano, and basil in a bowl until well combined. Spread mixture over pizza crusts as desired.

By Melanie Harvey

Ingredients

• ✓ garlic
• tahini
• lemon juice
• water

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk tahini, lemon juice, and garlic together in a bowl; add water, 1 tablespoon at a time, until dressing reaches desired thickness.

By LonestarNR

Ingredients

• ✓ garlic
• aluminum foil
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the air fryer to 380 degrees F (190 degrees C).
2. 2 Cut the top off the head of garlic and place on a square piece of aluminum foil. Bring the foil up and around garlic. Pour olive oil on top and season with salt and pepper. Close ends of foil over garlic, creating a pouch.
3. 3 Air fry until garlic is soft, 16 to 20 minutes. Open the foil pouch very carefully, as hot steam will escape.

By Yoly

Ingredients

• ✓ garlic
• kosher salt
• lemon juice
• olive oil
• water

Instructions

1. 1 Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice.
2. 2 Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.

By John Mitzewich

Ingredients

• ✓ garlic
• soy sauce
• olive oil
• lemon

Instructions

1. 1 Combine soy sauce, olive oil, lemon juice, and garlic in a bowl and pour into a resealable plastic bag.
2. 2 Add meat, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.

By H Roberts

Ingredients

• ✓ garlic
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine olive oil, garlic, salt, and black pepper in a blender or the bowl of a food processor; process for 3 to 5 minutes.

By FIVEBRIGS

Ingredients

• ✓ garlic
• olive oil
• lemon juice
• salt
• pepper

Instructions

1. 1 In a medium bowl, mix extra virgin olive oil, fresh lemon juice, garlic, salt and pepper. Place beef into the mixture. Rub mixture into the meat. Cover bowl and allow beef to marinate in the refrigerator at least 2 hours before grilling as desired.

By Allrecipes Member

Ingredients

• ✓ garlic
• mayonnaise
• red onion
• lime juice
• lime zest

Instructions

1. 1 Stir together mayonnaise, red onion, lime juice, garlic, and zest in a medium bowl. Cover the bowl with plastic wrap and refrigerate until cold, about 30 minutes.

By Jake176

Ingredients

• ✓ garlic
• brioche
• parmesan cheese
• basil
• garlic butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Place brioche chunks in a large mixing bowl. Add Parmesan cheese, basil, and garlic; pour in melted butter. Mix using a rubber spatula, being careful not to tear bread. Spread evenly onto the prepared baking sheet.
3. 3 Bake in the preheated oven until croutons are golden brown, about 10 minutes.

By Thomas M Friesner

Ingredients

• ✓ garlic
• butter
• lemon juice
• cilantro
• black pepper

Instructions

1. 1 Gather all ingredients,
2. 2 Melt 1 tablespoon butter in a saucepan over medium-low heat. Add garlic; cook and stir until lightly browned, about 3 minutes.
3. 3 Add remaining butter and reduce heat to low. Stir to melt butter, then mix in lemon juice, cilantro, and pepper. Let mixture steep over low heat for about 10 minutes.
4. 4 Strain before serving if desired.

By johnd

Ingredients

• ✓ garlic
• poppy seed
• sesame seed
• onion
• salt

Instructions

1. 1 Mix together poppy seeds, sesame seeds, dried garlic, dried onion, and salt in a small bowl. Transfer to an airtight jar.

By lutzflcat

Ingredients

• ✓ garlic
• butter
• heavy cream
• parmesan cheese
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a medium saucepan over low heat. Stir in cream and simmer for 5 minutes.
3. 3 Add cheese and garlic; whisk continuously until heated through. Stir in parsley.
4. 4 Serve immediately and enjoy!

By Rebecca Swift

Ingredients

• ✓ garlic
• mayonnaise
• basil
• lemon juice
• lemon zest

Instructions

1. 1 Combine mayonnaise and basil in a food processor; blend until mixed and mayonnaise turns slightly green. Add garlic; process until well blended. Add lemon juice and zest; process until well mixed, 30 to 45 seconds.
2. 2 Transfer to a bowl and cover. Chill until flavors combine, about 1 hour.

By CallieJo

Ingredients

• ✓ garlic
• vegetable oil
• soy sauce
• red wine
• worcestershire sauce

Instructions

1. 1 Whisk together the vegetable oil, soy sauce, red wine, Worcestershire sauce, and garlic in a bowl, and pour into a resealable plastic bag.
2. 2 To use the marinade, place the meat in the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight. Discard the marinade after it has been used.

By MLALAK