Preserving garlic, also called pickling garlic, is one of the easiest ways to save your garlic harvest. There’s nothing better than having fresh garlic ready to use all year long.
About ten years ago, I 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 to figure 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 enough to spend a couple of hours showing me how to can it.
As it turns out, it is almost ridiculously simple. It’s so simple and so effective 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 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 Preserve 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.
Also called pickling garlic, this method is one of the most common ways to save your garlic harvest. At any given time, you’re likely to find a row of jarred garlic tucked in the back of my refrigerator.
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 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 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.
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 below requires just Two Metal Mixing Bowls and it is my favorite.
- Take your whole head of garlic and place it in a large metal bowl.
- Place another bowl the same size on top of the first bowl so that you have an orb shape.
- Shake the two bowls very hard for about 30 seconds.
Keep in mind that this method works best with older garlic where the skin is already a little loose. Vigorously shaking the garlic in the bowls allows the skins to just break and fall away from the cloves. This method works best 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 flash is by hitting the clove with the flat side of the knife. This is handy when cooking, but for this recipe, we want to preserve whole cloves intact so be careful not to smash your garlic if you try this method.
Similar to the bowl method above, you can also place the garlic cloves in a glass jar with a closed lid and then vigorously shake to loosen the garlic skin. This is definitely effective but, the amount of garlic you’re able to process this way is limited.
You can also 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 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.
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
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 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 the 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.
I encourage everyone to learn about preserving and pickling vegetables. One of our favorites is pickled daikon radishes.
Kitchen Tip: I use this pot and these jars when preserving garlic.
Kitchen Tip: How To Preserve Garlic
Ingredients
- Garlic heads broken apart and cloves peeled
- Distilled vinegar
- Large pot for boiling the vinegar
- Jars for storing the garlic
Instructions
- Break apart your heads of garlic and peel the cloves. Place the peeled cloves of garlic in a large mixing bowl 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 knife to trim the spots and then transfer the cleaned and trimmed cloves back to the strainer. Rinse again.
- Bring the vinegar to a boil in a large pot. For several hundred cloves of garlic, I used about 8 cups of vinegar. Place the clean garlic cloves into small jars. (I prefer to use small vs large jars to avoid contaminating a huge amount if the jar is open 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 keep in the refrigerator for up to a year. Enjoy!
Nutrition
{originally posted 9/14/12 – recipe notes and photos updated 5/10/22}
Tina says
Some of the garlic turned green. Is it okay to eat it? Thanks.
Mary Younkin says
Yes, garlic can turn blue / or green when preserved. I linked to an article and described what happens to cause that earlier in the post. It’s 100% safe to eat.
Jeanie says
Could you use apple cider vinegar instead of distilled vinegar?
Mary Younkin says
I don’t know why not, Jeanie. I’m not sure if it will change the flavor though.
Cristina says
Hello my question is.. pouring the boiled vinegar will not cook up the garlic, or should it be letting the vinegar cool down. Please advice.
Mary Younkin says
The vinegar will not cook the garlic.
Tina says
Why do you boil the vinegar?
Mary Younkin says
I used to boil it simply because I was taught to do that. When making pickles you boil the vinegar spice mixture to marry the flavors. For this preserved garlic, I simply pour it over the garlic without boiling now.
John Cooper says
Question:
A friend tried to pickle fresh garlic in “Organic” vinegar and the cloves turned GREEN!
She’s concerned whether they would be safe to use or eat.
Mary Younkin says
I’m guessing the garlic actually turned a shade of blue – as noted above. 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.
Gayle says
We were able to grow garlic this year. We love the taste of fresh garlic better than the dried garlic. Will this recipe work well with fresh garlic?
Mary Younkin says
Yes, this is how I preserve fresh garlic.
Clarice says
I love garlic, and found that it has many medicinal purposed. So….I purchased a large bag at the store pre=peeled. But, can’t seem to find enough ways to use them in large quantities. So…. I came across your receipe. How wonderful for me, I am going to try it today. I will let you know how it went. Thanks so much.. I didn’t want my garlic to ruin.
Mary Younkin says
I’m glad it was helpful, Clarice!
Karen Merullo Shiebler says
Really looking forward to preserving the garlic from my farmer’s market! Thanks for this easy guide. Also, this Italian grandmother has never tried the microwave peeling method! Very cool!
Mary Younkin says
Enjoy the garlic, Karen!
Kay says
You said several hundred garlic cloves for 8 cups of vinegar. How many cups of garlic cloves would several hundred be?
Mary Younkin says
Hi Kay, to make that easier to understand on a smaller scale, you’ll need to make sure that however much garlic is in the jar, it will be fully submerged in vinegar. I hope that helps!
Barb says
Why did some of of my cloves in the larger jar turn blue?
Mary Younkin says
If your garlic does turn blue, it is still safe to eat, Barb. 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.
Gavin Keogh says
A tip for peeling garlic is to blanch the garlic in boiling water. That is to say place the cloves in boiling water for a couple of minutes then cool in cold water immediately. The skin will then slide straight off. I have also preserved garlic in brine and this works well.
Garlic turning green or blue in vinegar is common and the garlic I’d still fine to eat!
Jean says
Hi Mary… Well I pickled 12 garlic bulbs following your instruction and when I got up this morning the garlic cloves had turned blue.. What did I do wrong and are these still good to use??
Mary Younkin says
If your garlic does turn blue, it is still safe to eat, Jean. 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.
Michele Kramer says
When you say distilled vinegar do you mean white vinegar? I just want to be sure.
Thanks
Mary Younkin says
Yes, plain white vinegar, Michele.
Michele Kramer says
Oh and I have the elephant garlic. That’s ok?
Thanks
Mary Younkin says
Yes, elephant garlic is fine, Michele.
Scott Dennis says
If pickling the garlic with a brine, what weight percent salt solution should be used and what are the instructions for the hot water bath canning. I don’t have extra refrigerator space and would like to try canning with brine as well as vinegar to see the difference. thx
Mary Younkin says
I have no idea, Scott. I’ve never tried that myself.
Nan says
How long would you pressure can the garlic
Thank you
Mary Younkin says
I don’t typically can the garlic that way, Nan. I just store it in the refrigerator.
Sue H says
I followed the instructions but I did get some blue garlics. The jars have been in the refrigerator since the end of October but I noticed the vinegar is slightly orange colored. Is the garlic still okay?? This is the first time I have tried to preserve my garlic for longer use. Not a promising try!
Mary Younkin says
If your garlic does turn blue, it is still safe to eat, Sue. 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.
Sue H says
Just checking – yes I have some blue garlic but the vinegar has changed from clear to slightly orange. Is that okay?
malou says
Please read the advice against canning garlic in this link:
http://postharvest.ucdavis.edu/files/251548.pdf “Botulism Warning”
CAUTION: Canning 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.
As with all low acid vegetables, garlic will support the growth and subsequent toxin production of the bacterium Clostridium Botulinum under the right conditions. These conditions include home canning and improper preparation and storage of garlic-in-oil mixtures….
and so it goes…
Mary Younkin says
If you read the full PDF for the link that you shared here, on page 3 of that document, it specifically says that storing garlic in the refrigerator in vinegar or wine is safe and recommended for storage. “Adding wine or vinegar to garlic provides an acidic environment (less than pH 4.6) so that Clostridium botulinum cannot grow.”
karen a barber says
Also critic acid in water 24 hrs then you can remove and use in oil storage.
Mary Younkin says
I haven’t tried that myself, Karen, but I’ve done garlic in oil to season the oil. It just won’t keep as long that way.
Maggie says
Do you let the boiled vinegar cool before pouring it over the garlic
Mary Younkin says
It will work hot or cold, Maggie.
Jan says
I made this and then tried to seal the jars using standard ( not high pressure) canning since I planned to leave in the refrigerator. The boiling combined with the vinegar and the lids turned the garlic a metallic green. It didn’t happen with the matched jars that it did not boil.
Mary Younkin says
If your garlic does turn blue or green, it is still safe to eat, Jan. 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.
Jono Incledon says
Wow am stuck in South Africa’s lock down like so many others but great to see how to store garlic and clearly spelt out for one.many thanks will try your recipe.
Mary Younkin says
I’m so glad that it was helpful, Jono!
Jess says
How long does the garlic stay fresh after opening the jar? Appreciate this recipe, looking forward to trying it.
Mary Younkin says
It will stay fresh for months this way, Jess.