Recently I bought pink garlic. In abundance. Let me explain, the garlic is not pink, it’s the papery skin that has a pinkish hue. I thought they look sweet and remembered mom said those were good garlic. So I ended up with way too much of them sitting in the kitchen begging to be used. Frantically, I thought of making chicken with 40 cloves of garlic, garlic soup, garlic bread and garlic ice cream. Ok, maybe not the ice cream. But when you still have abundance after making garlic dinners, preserving is the solution. So I made garlic confit.