Sprinkle over the salt, pepper and red chili flakes.
Lay over the thyme sprigs.
Pour over the olive oil.
Cover and cook on HIGH For 2 hours without opening the lid during the cooking time.
Spread the warm garlic cloves on sliced baguette, or use in your favorite recipes.
Botulism Warning! Garlic confit must be stored properly. After serving, promptly refrigerate. Do not leave out on the counter. Use within 3 days or freeze. This is NOT a canning recipe.
How to store properly (very important)
If leftover garlic confit is stored improperly (at room temperature or warm temperatures or kept too long), it can produce a botulism toxin.
To prevent this, eat immediately. Or after cooking, place in the fridge and only keep for three days. Do not use it if you forget it out on the counter.
Do not attempt to can this recipe.
How to use:
Appetizer - Slice a fresh baguette and serve the warm (or cold) garlic confit with it. Let your guests use a small knife to spread the garlic cloves on their sourdough bread.
Use in recipes - the oil is excellent in salad dressings, pasta dishes, or for sauteeing vegetables. The garlic cloves can be used in slow cooker meals like roasted garlic beef sandwiches, mashed potatoes, or even spread on a sandwich instead of mayo.
Can I use vegetable oil?You can use vegetable oil or canola oil if you choose! You will still have great-tasting garlic confit with just about any oil. Just don't use an intensely flavored oil such as sesame oil.Can I use different herbs?Yes, you can use basil, bay leaves, rosemary, or your favorite herbs! You can use fresh herbs or dried herbs.How do I know if my garlic confit is done?The garlic cloves will be lightly browned and softened. Do not overcook, for you may end up with a burnt flavored dish.