Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Aug 14, 2007 11:00 AM

What to do with lots of peeled garlic

My DH purchased a big container of peeled garlic from Costco. I've added the garlic with just about every meal and have run out of ideas. Do you have any great garlic recipes?


  1. Click to Upload a photo (10 MB limit)
  1. James Beard suggests pickleing garlic cloves in "the Armchair James Beard"

    2 Replies
    1. re: WCchopper

      I don`t know how big your container is, but you can put your garlic in vegetable oil
      and keep it in the refrigerator until you get ready to use it. I have baught a pint jar
      of peeled garlic that way and it keeps for months.

      1. re: bigjimbray

        No! Garlic in oil can cause botulism. Oil is NOT an appropriate medium for storing garlic, unless it has been commercially processed.

        If you infuse oil with garlic keep it in the fridge and use or throw away within 10-14 days.

    2. FYI, there is another thread on the same topic, also started this morning:

      4 Replies
      1. re: 2m8ohed

        Can one roast peeled garlic successfully? I've not tried it.

        1. re: MMRuth

          Yep, just immerse it in oil and bake it. I use a ramekin.

          1. re: MMRuth

            You can also brown whole, peeled garlic cloves in about 1/4 inch olive oil on medium/low heat. You want the cloves to barely start bubbling. It should take 10-15 minutes, with a turn in the middle.
            You'll get a much more mild garlic flavor and garlic infused oil to boot!

            1. re: MMRuth

              Yes, I have tried it - in the other thread I suggest either simmering it on the stove (as suggested by QueenB), or doing it in the slow cooker. I once went to an event where one of the appetizers was what seemed like an entire container of the Costco garlic simmering a Crock-Pot, with fondue forks for guest to pick them out, and a basket of good bread on the side. And a bonus: if you want to keep the kitchen cool, and fragrance-free, plug the slow-cooker in outside! (But personally, I like the smell.)

          2. Garlic paste.
            Whirl the entire lot thru a food processor until you have garlic paste save some for weekly meals and freeze the rest in small batches. You can add the paste to butter, cream cheese, plain yogurt as well for flavoring other recipes.

            1. Have you done chicken with 40 cloves of garlic, by any chance? Tons of variations, but my personal favorites are from Ina Garten and Alton Brown...

              1 Reply
              1. 1) Freeze 'em. They cut nicely when frozen.
                2) Roast and make a big o' bunch of garlic butter, freeze in usable portions. I like to add EVOO and sometimes parsley to mine; you certianly use other herbs as well.
                3) #2 is a compound butter. Make and freeze your favorites!