Garlic is just one of those ingredients I tend to use on a daily basis. Although I have some stored after the summer harvest and turned some into homemade garlic powder, I still needed a way to keep some fresh longer during the winter without sprouting. This is when I discovered how to pickle garlic for long term storage.

I love that using this method, your garlic still tastes fresh when added to your recipes. The cloves are pickled in vinegar, however this does not affect their taste at all. A quick rinse before use, gets rid of all the vinegar. No special equipment or canners required.

Here’s What You’ll Need:

• garlic
• distilled vinegar
• large pot
• small canning jars
• mixing bowl
• large strainer
• paring knife
• kitchen towel

The heads of the garlic must be broken apart and your cloves peeled before you can begin the pickling process. Also make sure that your cloves are clean by washing them in the mixing bowl and rinsing them in the strainer. Also use your paring knife to remove any brown spots.

The distilled vinegar is brought to a boil, before being added to the jars which you have filled up with your garlic. Wipe your rims, before screwing on the lids. Place your jars on top of the kitchen towel on your counter, and leave them over night. Store in your fridge for up to 12 months.

You can follow step by step instructions on The Bare Feet In The Kitchen blog, here…

How To Preserve Fresh Garlic

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