I recently found myself with a huge harvest of hard neck garlic and no possible way to use it all before it began sprouting. I love garlic and cooking with garlic but even so, I knew I needed figure out how to preserve garlic.
While I’ve canned before, I’d never thought to preserve garlic like that. My brother visited us last week and was kind enough to spend a couple hours showing me how to can it.
As it turns out, it was almost ridiculously simple. It’s so simple and so effective that I wish I had learned to do it years ago.
I am so excited to have garlic ready to use now in the refrigerator and excited to share my findings with you!
This garlic tastes FRESH. If you’ve ever 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 already and the taste is exactly the same as fresh.
How to Store Garlic
Raw, dried garlic can be kept for months in a cool and dark environment. However, here in the very warm southwest, it rarely lasts over a month in my home before it sprouts. Preserving it with this easy pickling method helps keep 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 being absorbed 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 bite to the garlic, or if you are using it in a recipe that also calls for vinegar, simply use the garlic without rinsing.
I plan to try some dressings and marinades using the garlic infused vinegar once I’ve used the cloves from the jars!
Also called pickling garlic, this method is one of the most common ways to save your garlic harvest. The jars can also be processed in a pressure canner and then stored at room temperature – however, it may lose some of its flavor through the process.
I had enough space in my refrigerator that I decided to simply line a back shelf with my jars. I am so excited to have garden fresh garlic stored in my refrigerator for the winter!
Selecting Garlic
If you don’t grow and harvest your own garlic in a home garden, follow these tips for selecting the best and freshest heads of garlic from your farmer’s market or grocery store to use in your preserved garlic recipe:
First, look for heads of garlic without sprouting. Sprouting is an immediate indicator that the garlic is no longer fresh and not worth your money.
Next, give the garlic a quick “sniff and squeeze.” If it smells mildewy or moldy, give it a pass. That’s an almost sure indicator that the garlic has gone rotten.
Fresh garlic cloves should never be soft or squishy. A fresh head 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 away 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.
One well-known way of peeling garlic cloves in a flash is by hitting the clove with the flat side of the knife. For this recipe, we want to preserve whole cloves intact so be careful not to smash your garlic if you try this method.
Many home cooks like to place their garlic cloves in a glass jar with a closed lid then vigorously shake to loosen the garlic skin. This is definitely effective but, again, just be careful you don’t smash your garlic cloves!
Using the microwave to loosen the skin before peeling could also be handy for this recipe, since we’re peeling a LOT of garlic cloves here!
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 mean your garlic is rotten.
After rinsing once, I used a small paring knife 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 even up to a year.
Sticking with this basic refrigerator canning method is by far the easiest and more reliable way to preserve garlic.
Following a pressure canning method with sterilized jars and lids should allow you to store your preserved garlic at room temperature for up to a year or more. (Full disclosure: I have not tested this myself!)
While there are multiple sources online that claim pressure canning 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 flavor when heated in this way. For this reason, adequate processing times have not been determined for canning garlic.”
How to Use Preserved Garlic
You can use your preserved 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 countless 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 also amazing 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 best friend.
I also 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 my Garlic Lover’s Potato Salad. That recipe alone is worth “putting up” a big batch of garlic so you have it on hand anytime a craving 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 always have garlic on hand anytime you need it.
Why Does Garlic Turn Blue
Updated 9/19/12 to answer multiple questions regarding, Why Did My Garlic Turn Blue? If your garlic does turn blue, it is still safe 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 now and apparently, it is fairly common.
Kitchen Tip: I use this pot and these jars when preserving garlic.
{originally posted 9/14/12 – recipe notes and photos updated 12/26/18}
Michelle says
You are a saint. I just filled 1 half-pint jar and I feel like I’ll be covered in garlic stank for the rest of my life. The whole time I was peeling my 6 bulbs of garlic I was wondering to myself “is this really even worth it?” Garlic is so sticky and the skins are so thin! Your spouse and/or children (if you have them- sorry, I’m not familiar with your blog I found this through Google) should cherish the hell out of you because if you can peel 10 jars worth of garlic you must be the most patient person on planet earth. And I commend you for that.
Anyways, this recipe was very straightforward and kept me from having my garlic go bad! I bought probably a dozen bulbs at the public market this summer for about $2 and have been using it a little too slowly. Next time I’ll probably just push it all through a garlic press though and preserve it minced, just because I kinda hate peeling garlic.
Mary Younkin says
I’m glad it worked out for you, Michelle. However, for future reference, I always use the shake method, either in a jar or between two metal mixing bowls (the bowls form a round container that I hold closed and shake like mad) to peel multiple cloves of garlic. You win major points for actually peeling those sticky cloves!
Sophie Shoults says
Will this work with dried garlic heads? I have quite a few from a badly planned christmas shop and unsure how to keep them from going mouldy.
Mary Younkin says
As long as the garlic is still good, yes, you can peel it and drop it into the vinegar to make it last longer.
Jessica says
Do I pour the vinegar over the garlic immediately after boiling or after its cooled?
Mary Younkin says
Either way will work fine, Jessica.