Pickles and preserves
Garlic confit is made by slowly cooking peeled garlic cloves in olive oil without letting the oil boil. The cloves become soft enough to mash like butter, and their sharpness gives way to a sweet, roasted flavor; the oil also takes on the aroma of garlic. Spread it on bread or add it to purées, sauces, and pasta.
Separate the garlic heads into cloves. Press each clove gently with the flat side of a knife to loosen the skin, then peel without crushing it so the cloves stay whole. Discard any cloves that are darkened or sprouting.
Put the cloves in a small, heavy-bottomed pot, add the thyme, and pour in enough olive oil to cover them. Cook over the lowest heat; the oil should not boil, and only small bubbles should rise around the cloves. After 40–45 minutes, they should be pale golden and tender enough for a knife tip to slide in without resistance.
Remove the pot from the heat and let it cool for 20 minutes. Transfer the garlic and oil to a jar sterilized in boiling water for 10 minutes, keeping the cloves submerged. Seal the jar and refrigerate immediately. Freeze any portion intended for longer storage in an ice-cube tray.
Store garlic confit only in the refrigerator and use it within 4 days. Freeze any extra in an ice-cube tray for up to 3 months. Garlic in oil left at room temperature carries a botulism risk, and toxin formation causes no change in smell or appearance. Refrigerate the cooled confit promptly.
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