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jockum

Flint, MI

#1 Oct 27, 2007
I have been buying a garlic and pepper salad at my local italian market. The garlic is sweet with no aftertaste,and the cloves are firm,crisp,and very white. I stumbled on a jar of Dellallo garlic,which on the label says it is "desensitized". It is expensive, but is the same garlic the market uses in the salad. Does anyone know how this is made? And if the process takes any nutrients out of the garlic?
Clayo

United States

#2 Jan 11, 2008
jockum wrote:
I have been buying a garlic and pepper salad at my local italian market. The garlic is sweet with no aftertaste,and the cloves are firm,crisp,and very white. I stumbled on a jar of Dellallo garlic,which on the label says it is "desensitized". It is expensive, but is the same garlic the market uses in the salad. Does anyone know how this is made? And if the process takes any nutrients out of the garlic?
I buy the same Delallo garlic at my grocery store's "olive bar". I wrote to them asking how the desensitized it but they refused to divulge their method to me. I believe it is blanched and then stored in olive oil with the peppers. I haven't tried doing that myself, I just buy it at the grocery store. Love that garlic!
francine

Lancaster, NY

#3 Aug 5, 2008
I have the same exact question and cannot find an answer. i want to buy the garlic alone but do not know if it's the same as the jarred stuff. does the desensitizing process remove any of the nutritional value?
Jef

United States

#4 Sep 22, 2008
yes, we must know how to do this ourselves, the process, the solution, oh, and in the meantime, stick a few of em on a skewer and garnish your bloody mary, fantastic!
Garlic Desperate

Dearborn, MI

#5 Oct 18, 2008
I'm excited yet concerned; these are more than addictive. I went to my warehouse store and bought the peeled garlic cloves. I found two (really, only two) halfway decent recipes that seemed to get me there... but I tried to drop them in boiling water for 5 minutes and soak them in an oil, vinegar and herb marinade for a week, and they became... well... like undercooked garlic in glop. So I figure that the great ones at the grocery are plain and clean - must be white vinegar - maybe little else... but how to get that crunchy yet non-roasted, meaty taste? My next attempt will be steaming, then raw marinade for many months. Any other ideas?
cary

Lakeland, FL

#6 Nov 4, 2008
we must find the recipe withdrawls in florida
Garlic Desperate

Dearborn, MI

#7 Dec 18, 2008
On my third large batch now - first one not crunchy enough, but pretty good flavor - a jumble of spices with balsamic and olive oil - but I have to drain them after a couple of weeks and rinse/soak them in white vinegar to salvage them from the oil glop. Second batch encouraging - steamed them, then soaked in simple vinegar and lemon juice - crunchy, but sour. Third - italian seasonings, red & white vinegar, boiled then dropped the garlic in for about 10 minutes as it cooled. Better flavor, still not crunchy enough.- but I'll serve these on Christmas relish tray.
norman

Valrico, FL

#8 Feb 7, 2009
how and what can u do with desensitizen garlic
norman ingram

Valrico, FL

#9 Feb 7, 2009
how and what can u used desensitized
Giddy for Garlic

Linden, MI

#10 Apr 14, 2009
My Neibor gave me a jar of some desensitized garic she had in her pantry for a while and couldn't remember where she got it. This Co.called it pickled garlic so I have searched for pickled garlic receipies or a company that makes it for two years. While at the grochery store today I saw a jar of this Dellallo's, the lable sounded like it may be what I've been looking for and IT WAS!! I can't beleive after two years I stumbled upon this! The first garlic I had was not in oil but the taste is exactly the same. Fantastic!

Garlic Desperate wrote:
On my third large batch now - first one not crunchy enough, but pretty good flavor - a jumble of spices with balsamic and olive oil - but I have to drain them after a couple of weeks and rinse/soak them in white vinegar to salvage them from the oil glop. Second batch encouraging - steamed them, then soaked in simple vinegar and lemon juice - crunchy, but sour. Third - italian seasonings, red & white vinegar, boiled then dropped the garlic in for about 10 minutes as it cooled. Better flavor, still not crunchy enough.- but I'll serve these on Christmas relish tray.

Since: Apr 09

Fenton, MI

#11 Apr 14, 2009
I would like to know how to make it. I will continue to search for a receipe.
francine wrote:
I have the same exact question and cannot find an answer. i want to buy the garlic alone but do not know if it's the same as the jarred stuff. does the desensitizing process remove any of the nutritional value?
Garlicted

Holland, OH

#12 May 6, 2009
I am a chef, living in Toledo Ohio. I too have been trying to create my own "desensitized Garlic", with no success. I have been having jars shipped from Delallo's web site but the cost comparison is outrageous. The best recipe i have found, which hasnít been mentioned yet is one i stole from a short and round old Italian guy. He started by soaking white vinegar and spices. He used sage, lemon zest, cracked black pepper and salt but i have been using all kinds of things and it all tastes good. After peeling all the cloves he put them in a colander and poured about 3 gallons of boiling water over them slowly, stirring them as he did. As soon as he was finished pouring the hot water he submerged them in ice water for about 5 minutes and then put them into his white vinegar slurry. Here they stayed for about a month in a refrigerator. He drained off all of the white vinegar and replaced it with extra virgin olive oil and water, about 1 part oil to 5 parts water, and placed them back into the refrigerator for another month. Having the cloves soak in the cold water is what makes the cloves get crisp. I have not yet mastered this process. I either, pour to much boiling water over cooking them, or do not let then soak in the vinegar long enough leaving to much of the garlic taste. Let me know if any one gets this to work better then it has for me. As my garlic cloves are very garlicky I donít mind much I am addicted to garlic.
Casey

United States

#13 Nov 17, 2009
A restaurant in my area serves desentized garlic and olives as an appertizer. I asked the chef how he processed the garlic he said he purchased them from one of his suppliers. He sold me a quart container for $18.00, this container did have olive oil in it however the garlic was great. Have not found the supplier in Chicago he has since gone out of business.
Dee

Plant City, FL

#14 Dec 23, 2009
I too was buying the DeLallo garlic and red pepper salad at Publix deli and then they changed to another brand that was not as good and the peppers were long skinny ones. Then I found the DeLallo brand at Winn Dixie but the next time I went in they had the olives and artichoke salad, but no garlic and red peppers. I tried making my own, bringing the seasoned brine to a boil and then adding raw cloves of garlic but when I ate one it was so harsh and strong. I just bought a jar of DeLallo garlic in Publix but it's not as good as their garlic and red pepper salad. I don't know how to desensitize garlic but I am determined to try to figure it out.
BIG FAN OF THIS STUFF

Greensburg, PA

#15 Jan 17, 2010
Let me tell ya if you want a treat, get get Delallo garlic mushrooms in the jar and mix it in to cloves. OMG!

The cloves are essentially pickled garlic cloves, there are MANY different ways to do this. Cooking them will NOT work. Once you cook garlic it gets that sauteed consistancy.

This is one particular resource, there are thousands of sites that will explain how to pickle garlic. Enjoy guys and gals, good luck. I eat so much garlic and take so many garlic capsules as supplements, I NEVER........EVER get sick or get the flu. No joke, it's GREAT for you!

http://www.ehow.com/how_4683607_pickled-garli...
Crazy for Garlic

Rochester, MI

#16 Feb 14, 2010
I started my quest over a year ago. I have tried many recipes nothing has come close enough for me. I too thought there was vinegar and tried several kinds. Blanching and soaking in brine seems to come closer to the taste than vinegar. If you look at the DeLallo sauce, it is part olive oil and something else that is more watery (either brine or water with vinegar). Herbs and spices are minimal to nonexistant. I'm pretty sure the liquid in the final package is not the liquid used to desensitize the garlic.
SEBASTIAN

San Diego, CA

#17 Feb 26, 2010
Crazy for Garlic wrote:
I started my quest over a year ago. I have tried many recipes nothing has come close enough for me. I too thought there was vinegar and tried several kinds. Blanching and soaking in brine seems to come closer to the taste than vinegar. If you look at the DeLallo sauce, it is part olive oil and something else that is more watery (either brine or water with vinegar). Herbs and spices are minimal to nonexistant. I'm pretty sure the liquid in the final package is not the liquid used to desensitize the garlic.
GOT THE RECIPE ALL!!
I WROTE TO HENRY'S STORE HERE IN SAN DIEGO --
This is the nutritional information from the manufacturer on the garlic and peppers in the olive bar.

Product Sheet for Item 012718 - FRESH GARLIC/PEPPERS ANTIP
INGREDIENTS
WHITE GARLIC (GARLICSALTWATER
LACTIC ACIDMONOSODIUM GLUTAMATEASCORBIC ACID
CITRIC ACIDPOTASSIUM SORBATESODIUM BENZOATE
SODIUM METABISULFITE)JALAPENO PEPPERS(PEPPERS, VINEGAR, CALCIUM
CHLORIDE, SODIUM BENZOATE)CANOLA OIL.

I assumed it was Olive Oil, but it's ... CANOLA!!!

It has been a six-month search, but direct from the 'Henry's Mouth'!
Cheers,
Sebastian C
Katie09

Tonganoxie, KS

#18 Mar 16, 2011
I was getting this garlic/pepper salad from PriceChopper and about a month ago finally figured out how they're made.

The ingredients for the brine are:
Celery Seed
Sugar
Vinegar (White or Apple Cidar)
Ground Mustard
Black Pepper

Boil all of this for 5-10 minutes.

Add:
Fresh Garlic (peeled)
Red Bell Peppers
Jalapeno Peppers

Boil for 5 minutes and then immediately scoop out garlic gloves and soak them in ice water for 2 minutes while brine cools off stove. Place garlic in a jar, and pour brine over it. Store in fridge for 1 week.
SteveO

Naples, FL

#19 Mar 19, 2011
Please keep trying,Im in the same boat!The DElallo are awsome but very expensive.Please keep posting!
SteveO

Naples, FL

#20 Mar 19, 2011
Please keep trying,Im in the same boat! The Delallo are awsome but are very expensive.
Please keep posting & I will also keep experimenting and if successfull will post my results.
Thank You,
Steve OConnor

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