tons of garlic, what to do?

Dry and jar? Seems like with that much garlic, you'll need to do a couple different things to use it all

I grow garlic and when I harvest it I put up what I'll use in the immediate future in a cabinet drawer designed for onions and garlic storage.

The rest I peel, chop up and use muffin pans with a light coating of olive oil where the dough goes and fill that with minced garlic and freeze it. Then when frozen I remove them from the muffin tin and put it in zip lock bags and put it back in the freezer to use as needed.

If the garlic is hard to remove, fill you sink with hot water and put the bottom of the muffin tin in it just long enough to break the garlic from the metal.

Chili, gumbo, chicken sauce piquante

I have yet to put too much garlic in any of those dishes.

I usually quadruple whatever a recipe calls for.

From the recipe collection:

Rat’s Pickled Garlic (Canned)

I bought 2 of those huge containers of pre-peeled garlic at Sam's, and made a big batch. Don't let any stainless steel touch the canning mix. It can turn the garlic blue. Not harmful, but not appetizing.

3 1/2 lbs peeled garlic cloves (about 30 heads)
6 cups white vinegar
2 1/2 cups white wine
2 1/2 Tbs pickling salt
3 1/2 Tbs sugar
2 1/2 Tbs dried oregano
12 Serrano chili peppers
24 cloves
1/4 tsp crab boil
12 strips red bell pepper
zest of 1 lemon

Place 12 clean half-pint mason jars in boiling water. And place the snap lids in a separate pot to boil five minutes to soften compound.

In a large pot place vinegar, wine, salt, sugar, cloves, crab boil, Serrano peppers, bell pepper, lemon zest and oregano. Bring to a boil, boil gently for one minute. Add peeled garlic to hot vinegar mixture. Simmer for five minutes, then take off heat.

Place one chili pepper and one bell pepper strip in each jar and pack with garlic to within 2cm of top rim. Add hot liquid to within 1cm of top rim. Using rubber spatula remove air bubbles and wipe rims with damp paper towel. Place snap lid on jar and finger tighten screw band on.
Place jars in canner. Cover with one inch of boiling water and bring canner to a boil. Once at a full boil process for your altitude. Remove from pot and let sit 24 hours undisturbed. Check after 24 hrs for seal.

Refrigerate any unsealed jars.

Remove screw bands and clean bands and jar necks. Store in a cool dark place.

Tips

If starting with whole heads, separate bulbs into cloves. To soften and loosen skins blanch the garlic cloves in rapidly boiling water for 30 seconds. Place in ice water, drain and peel the cloves.

Tigerdroppings thread recipe

This recipe uses a lot of garlic

Chicken sauce piquante

quote:

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Honey fermented garlic.

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How do you use this when it's ready? Cheese board? I would be interested in any recipes you have using this

Garlic confit. Recipe