Preserving garlic, moreover tabbed pickling garlic, is one of the easiest ways to save your garlic harvest. There’s nothing largest than having fresh garlic ready to use all year long.

About ten years ago, I found myself with a huge harvest of nonflexible neck garlic and no possible way to use it all surpassing it began sprouting. I love garlic and cooking with garlic but plane so, I knew I needed to icon out how to preserve garlic.

While I’ve canned fruits and vegetables before, I’d never thought to try preserving garlic. My brother Miles visited us last week and was kind unbearable to spend a couple of hours showing me how to can it.

As it turns out, it is scrutinizingly ridiculously simple. It’s so simple and so constructive that I wish I had learned to do it a long time ago.

We all love having garlic ready to use now in the refrigerator and I’m excited to share my findings with you!

This garlic tastes FRESH. If you’ve overly bought a jar of minced garlic or peeled cloves in oil or vinegar, this doesn’t resemble any of those things. I have used the preserved cloves in a couple of recipes once and the taste is exactly the same as fresh.

How to Preserve Garlic

Raw, zestless garlic can be kept for months in a tomfool and visionless environment. However, here in the very warm southwest, it rarely lasts over a month in my home surpassing it sprouts. Preserving it with this easy pickling method helps alimony it fresh for months.

Wondering if this method yields garlic with a pickled, vinegary taste? It doesn’t. The natural oils of the garlic prevent the vinegar from stuff undivided into the cloves! Handy, right?

To use your preserved garlic, just take out the number of cloves you need, rinse quickly with water, and use as desired. If you want a slight vinegar zest to the garlic, or if you are using it in a recipe that moreover calls for vinegar, simply use the garlic without rinsing.

Also tabbed pickling garlic, this method is one of the most worldwide ways to save your garlic harvest. At any given time, you’re likely to find a row of jarred garlic tucked in the when of my refrigerator.

Why Does Garlic Turn Blue

Updated 9/19/12 to wordplay multiple questions regarding, Why Did My Garlic Turn Blue? If your garlic does turn blue, it is still unscratched to eat.

This can happen when enzymes and amino acids present in garlic react with the sulfur compounds responsible for garlic’s pungent smell. I’ve seen this happen a few times over the years and apparently, it is fairly common.

Selecting Garlic

If you don’t grow and harvest your own garlic in a home garden, follow these tips for selecting the weightier and freshest heads of garlic from your farmer’s market or grocery store to use in your preserved garlic recipe:

First, squint for heads of garlic without sprouting. Sprouting is an firsthand indicator that the garlic is no longer fresh and not worth your money.

Next, requite the garlic a quick “sniff and squeeze.” If it smells mildewy or moldy, requite it a pass. That’s an scrutinizingly sure indicator that the garlic has gone rotten.

Fresh garlic cloves should never be soft or squishy. A fresh throne of garlic will be firm to the touch and not yield with a light squeeze.

How to Peel Garlic

Arguably the most time-consuming part of the process of preserving garlic is peeling it. Of course, you can just use your fingers and peel yonder but if you’re looking for a faster process, or run into a stubborn clove whose skin just won’t peel, here are a few popular tricks.

I’ve tried all of these methods and it really just depends on how much garlic you need to peel, how you plan to use it, or if you’re preserving it.

The method unelevated requires just Two Metal Mixing Bowls and it is my favorite.

1. Take your whole throne of garlic and place it in a large metal bowl.
2. Place flipside trencher the same size on top of the first trencher so that you have an orb shape.
3. Shake the two bowls very nonflexible for well-nigh 30 seconds.

Keep in mind that this method works weightier with older garlic where the skin is once a little loose. Vigorously shaking the garlic in the bowls allows the skins to just unravel and fall yonder from the cloves. This method works weightier when using large quantities of garlic to smash into each other and help the process along.

Likely the most well-known method of peeling garlic cloves in a wink is by hitting the clove with the unappetizing side of the knife. This is handy when cooking, but for this recipe, we want to preserve whole cloves intact so be shielding not to smash your garlic if you try this method.

Similar to the trencher method above, you can moreover place the garlic cloves in a glass jar with a sealed lid and then vigorously shake to loosen the garlic skin. This is definitely constructive but, the value of garlic you’re worldly-wise to process this way is limited.

You can moreover use the microwave or warm water to heat the garlic slightly, making it easier to peel with your fingers.

Preparing Garlic

Depending on when your garlic was harvested you might notice some brown spots on the cloves. This is perfectly normal and doesn’t midpoint your garlic is rotten.

After rinsing once, I used a small paring pocketknife to trim off brown spots on my garlic cloves. After all the brown spots are removed, rinse the garlic bulbs a second time and proceed with the recipe as directed.

Storing Garlic

If you use the method outlined in the recipe, you’ll need to store your jars of preserved garlic in the refrigerator to make them last. Designate one side of a shelf or a shelf on the inside of a drawer for your garlic jars. They should stay fresh for several months and plane up to a year.

Sticking with this vital refrigerator preservation method is by far the easiest and increasingly reliable way to preserve garlic.

While there are multiple sources online that requirement pressure preservation works, I’ve removed this information, based on a reader review that doing this destroyed her garlic. I stick with my recommendation of preserving garlic in vinegar in the refrigerator. According to the USDA, “Canning of garlic is not recommended. Garlic is a low-acid vegetable that requires a pressure canner to be properly processed. Garlic loses most of its savor when heated in this way. For this reason, unobjectionable processing times have not been unswayable for preservation garlic.”

How to Use Preserved Garlic

Now that you know how to preserve garlic, you can use that garlic anywhere you’d use the fresh stuff. And believe me when I tell you it maintains all the same aromatic, flavorful goodness of a freshly harvested garlic bulb.

Sauteed garlic is a must-have for myriad savory recipes. We use it in everything from Garlicky Ginger Stir-Fry for a quick and easy weeknight meal to Sauteed Zucchini Ribbons.

Preserved garlic (rinsed and patted dry) is moreover wondrous roasted! Use it in Roasted Garlic Quinoa with Mushrooms,  Roasted Garlic and Bacon Guacamole and Roasted Garlic White Bean Dip and be everyone’s new weightier friend.

I moreover love garlic as an ingredient in salad dressing, sauces, marinades and savory spreads. It’s just divine in Beer and Garlic Marinade, Mojo Marinade,  and in Homemade Ranch Dressing.  This Chipotle Garlic Sauce served with roasted  fingerling potatoes are a garlic lovers’ dream.

True garlic fanatics NEED to try the Garlic Lover’s Potato Salad. That recipe vacated is worth “putting up” a big batch of garlic so you have it on hand unendingly a starving strikes.

Give preserving your own garlic a try. I guarantee you won’t be sorry! It’s an easy and money-saving way to ensure you unchangingly have garlic on-hand unendingly you need it.

Kitchen Tip: I use this pot and these jars when preserving garlic.

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Kitchen Tip: How To Preserve Garlic

Preserving garlic, moreover tabbed pickling garlic, is one of the easiest ways to save your garlic harvest. There’s nothing largest than having fresh garlic ready to use all year long.

Course Condiment

Cuisine American

Keyword how to store garlic

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Calories 50kcal

Ingredients

• Garlic heads wrenched untied and cloves peeled
• Distilled vinegar
• Large pot for humid the vinegar
• Jars for storing the garlic

Instructions

• Break untied your heads of garlic and peel the cloves. Place the peeled cloves of garlic in a large mixing trencher and fill with water. Use your fingertips to scrub any dirt off of the cloves. Once the cloves are cleaned, transfer them to a large strainer and rinse well.
• Depending on when your garlic was harvested, you might have very few brown spots on the cloves. My garlic was harvested late this year, so the ends were quite brown with some spots on the cloves as well. Use a small paring pocketknife to trim the spots and then transfer the cleaned and trimmed cloves when to the strainer. Rinse again.
• Bring the vinegar to a swash in a large pot. For several hundred cloves of garlic, I used well-nigh 8 cups of vinegar. Place the wipe garlic cloves into small jars. (I prefer to use small vs large jars to stave contaminating a huge value if the jar is unshut for too long in the refrigerator.) I filled 10 half pint jars with garlic. Once the vinegar has boiled, pour it over the garlic and screw the lids on tight.
• Let the jars come to room temperature on the counter overnight and then store in the refrigerator. This will alimony in the refrigerator for up to a year. Enjoy!

Nutrition

Calories: 50kcal | Carbohydrates: 1g | Sodium: 5mg | Vitamin C: 0.9mg | Calcium: 15mg

{originally posted 9/14/12 – recipe notes and photos updated 5/10/22}

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