Peeled garlic cloves can be placed in oil and kept for up to 4 days in the fridge or several months in the freezer.
Put roasted garlic cloves that have been cooled and peeled in a clean canning jar. Good extra virgin olive oil should be added, covering and enveloping the garlic fully. For up to two weeks, carefully cover with a lid and keep in the refrigerator (no longer.)
To keep fresh garlic on hand, you can store it submerged in olive (or vegetable) oil. Another perk of storing garlic this way is that you can also use garlic-flavored oil for cooking. Just remember to replenish the oil to keep your cloves submerged.
Read also: HOW TO STORE GARLIC PASTE FOR LONGER TIME
Before fresh garlic is available on the market in late spring or early summer, there is a brief period of time when it is virtually impossible to find locally grown garlic.
The only other option is that disgusting chemical concoction that is sold as inexpensive imported Chinese garlic. We used to simply skip garlic during this time once the last clove of locally or homegrown garlic had been consumed for a good few years.
However, the previous year I was more prepared and wise, stocking up on as much locally grown garlic as I could during the fall and winter and canning it in a variety of ways.
Did you know that the family of onions includes garlic? Its Latin name is Allium sativum, and it is a relative of shallots, leeks, and chives. Although it originated in central Asia, it now grows almost everywhere. For almost 7,000 years, garlic has been utilized both as food and medicine.
WHAT YOU REQUIRE
Extra virgin olive oil or canola oil, cheesecloth, or a coffee filter, garlic, an airtight storage container, and paprika (optional).
To simplify the process, start with peeled garlic cloves. You can also use unpeeled garlic, but it will take a little longer to prepare. Place garlic in a clean and dry airtight storage container. Fill the container with enough oil to completely cover the garlic cloves. For a 1-pint (470 ml) jar of garlic, you will need about 1 cup (240 ml) of oil. Add paprika for color, if desired.
Read also: HOW LONG DOES GARLIC LAST IN FRIDGE
The process is simple. Start by peeling the garlic cloves and then gently crushing them. You can do this with a mortar and pestle, or by using the flat side of a knife to press down on the cloves. Next, heat up your oil of choice in a small saucepan over low heat.
Start with peeled garlic cloves to make the procedure simpler. You can also use garlic that hasn’t been peeled, but it will take a bit more time to make. Garlic should be stored in an airtight container that is clean and dry.
Oil should thoroughly cover the garlic cloves in the container. You will use roughly 1 cup (240 ml) of oil for a 1-pint (470 ml) container of garlic. If desired, add paprika for color.
The procedure is easy. The garlic cloves should first be peeled before being lightly crushed. Alternatively, you can push down on the cloves using the flat edge of a knife or a mortar and pestle. The next step is to warm up your preferred oil in a small pot over low heat.
Read also: DOES MINCED GARLIC GO BAD? – ANSWERED
Gently swirl the garlic into the oil after adding it, coating each clove with the mixture. After a few minutes of simmering, take the mixture from the heat and allow it cool. The garlic and oil should be transferred to a clean glass jar once they have cooled and kept in the refrigerator for up to two months.
- Start with high-quality olive oil to preserve the integrity of your garlic-infused oil.
- Be careful not to add too much garlic to the oil; doing so can turn the oil harsh.
- Garlic-infused oil should be kept in a cool, dark area.
- If you see any mold forming on the oil’s surface, throw it away right away.
Following these guidelines will help the garlic stay fresh for as long as possible:
- Keep the garlic in a chilly, dark location.
- Store the garlic in a dry place with plenty of airflows.
- Garlic shouldn’t be washed before being stored.
- Clean the garlic of any dirt or debris before putting it away.
Garlic should be placed in an airtight container and kept at room temperature in the oil.