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Introduction:
If you're a fan of fresh garlic but frustrated by how quickly it can sprout, dry out, or turn moldy, there's a surprisingly easy solution—vinegar. Preserving garlic in vinegar not only extends its shelf life by months (even years, under the right conditions), but it also gently mellows its sharpness while retaining all that bold, savory flavor. Plus, this method adds a tangy twist that can enhance recipes from dressings to marinades. Here’s how to do it safely and effectively.
Ingredients:
2–3 cups fresh garlic cloves, peeled
2–3 cups white distilled vinegar (or apple cider vinegar for a sweeter flavor)
Optional: 1 tablespoon salt
Optional: whole peppercorns, bay leaves, or dried herbs for added aroma
Preparation:
Peel the garlic cloves, making sure to remove any bruised or soft pieces.
Sterilize a glass jar by boiling it in water for 10 minutes or running it through a hot dishwasher cycle.
Pack the peeled garlic tightly into the jar, leaving about half an inch of space at the top.
In a small saucepan, bring the vinegar to a boil. If using salt or other spices, add them to the vinegar while it heats.
Carefully pour the hot vinegar over the garlic, ensuring all cloves are fully submerged.
Seal the jar with a tight-fitting lid and allow it to cool to room temperature.
Store in the refrigerator for up to 12 months for optimal quality and safety.
Serving and Storage Tips:
Always use a clean utensil to remove garlic from the jar to avoid contamination.
Vinegar-preserved garlic can be chopped and added to sauces, pasta dishes, salad dressings, or even served as a tangy appetizer.
Do not store at room temperature unless the garlic has been properly acidified and canned following tested guidelines. For everyday use, refrigeration is safest.
Variant:
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