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Garlic Confit
Nathan Myhrvold
Print Recipe
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Prep Time
30
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
30
minutes
mins
Ingredients
200
g
olive oil
125
g
garlic cloves
peeled
2
g
rosemary sprigs
1
g
thyme sprigs
Instructions
Combine ingredients into 16 oz canning jar
Tighten the lid fully, then unscrew 1/4 turn so the jar doesn't explode under pressure
Pressure cook at 15 psi (1 bar) for 2 hours
Let cooker release pressure naturally, or do a quick release, but let contents of jar cool before opening
Notes
Only keeps one month in the fridge, but the jars can be frozen.
Adapted from
Modernist Cuisine