We use lots of garlic for cooking and often it is first chopped up and sauteed in olive oil . In late winter we put up 2-3 quarts of garlic the way you described (I grow a lot of it) and didn't need use it for about 4-5 months. What we discovered was that the garlic got very soft, but the oil became a super strong garlic infused olive oil. We found that by mixing a bit of this infused oil with straight olive oil we did not need to add in the chopped up garlic at all. A very good time saver.
Thank you for your question. I don’t use Olive oil for frying or high heat applications. Extra virgin for salads and drizzles or dipping bread then spiced nut dust but just regular olive oil in this recipe. Nothing too fancy or expensive because the taste will be masked by the garlic anyway.
Thanks for the enquiry. The vinegar is used to preserve the garlic prior to covering with oil. You could use any Flavoured vinegar for this purpose. The flavour may be altered slightly and if you use a coloured vinegar such as malt or red wine vinegar the colour may also alter but as garlic has such a strong flavour & aroma, the difference is negligible. Your apple cider vinegar will be fine. Thanks for watching.
Best video I've seen to preserve each clove on its own. Others are always about the whole bulb of cloves but I wanted to know AFTER I opened one. Thank you!
The garlic infused vinegar makes great dressing or salsa addition. The olive oil does solidify in the fridge but that is fine it made the best flavored oil for pastas, eggs, potatoes and other dishes.
Thank you for the great feedback R Oki, I find this method to be the best way to preserve garlic for long term storage. Of all the methods I have tried this is by far the best. I’m delighted you found it useful in your kitchen too. Thank you very much for taking the time to comment and for watching.;-))
Absolutely, great advice, nothing is wasted with this preserving method and the garlic infused oil imparts so much flavour to anything you would normally use garlic in. Thanks for the great feedback.;-))
Thank you very much Theresa, we aim to help our viewers preserve abundant produce for use all year round, thereby saving money and waste. I’m glad you found this helpful in your kitchen too. Thank you for your kind feedback and for watching. May you and yours keep safe and well also.;-))🙏🏻
Hello! Just an update. Did my garlic. I used the peeling method for garlic that you used in your Kimchee recipe. It was so easy! I have always thought peeling garlic such a pain. So pleasantly surprised. Anyhow, I made a salad dressing with the leftover vinegar by adding some olive oil, cracked pepper, sea salt, and some herbs. It's wonderful. I still have enough left over for salad tomorrow. Also for the people that are concerned because the oil hardens in the fridge; that is natural but will immediately dissolve at room temp when you are handling it. It does not affect the taste at all. Just my personal experience from the sun dried tomatoes in olive oil I always buy. I hope that helps.😊👍
+Veronica Salas thank you Veronica, great tips there from you too. We even reuse the chilli flavoured vinegar from our preserved chillies in salad dressing, I forgot to mention that in our video. Thanks for reminding me. We get lots of requests for our Kimchi from our family apparently they like it better than the store bought product. We are glad you are finding our recipes helpful and thanks for the great feedback.;-))
Perfect timing for me this one as I have just strung lots of my homegrown garlic but some had no 'necks' to tie into the string so I have a large bowl full of garlic and needed a way to preserve it. In answer to Noniksleft's question below, the healthy part is pretty well preserved in the vinegar before the garlic goes into the oil, so your garlic is almost as good for you as eating it fresh. :-)
+Sue Hall thank you very much for the feedback. We find this method of preserving last for a year or more. We find freezing it causes a great loss of flavour, dehydrating it is quite smelly to store and can go a bit rancid or even mouldy. We use it in relishes, pickles and tomato sauces or concentrated vege stock. Sounds like you've had a bumper crop this season, should keep you going for quite some time. Roasted garlic is delicious as a flavouring for mashed potatoes and our Mediterranean roasted vegetables are filled with garden fresh vege and herbs. Just a few extra uses for the pungent little garlic bulb. Thanks for watching.;-))
I have kept this safely in the fridge for more than a year. The garlic stays crisp with a fresh taste and the oil has a delicious garlic infused flavour which is perfect for pasta, salads, sauces and stir frying. Not sure how much longer than a year it will keep refrigerated as I usually make several jars, date and label them and always have a new batch on hand. We use a lot of garlic in our kitchen and whilst we do use hone grown garlic fresh when harvested the excess is always preserved for use all year round. Never wasting a single clove. Hope that helps and thanks for watching.;-))
Garlic peeler, made of silicone and bought it at local kitchen shop but I have seen them in line hope that helps. Thanks for the question and for watching.;-))
It will work but all of the flavour from the garlic will leach into the oil, increasing the strength of flavour in the oil but greatly diminishing it in the garlic cloves. You might try using a garlic crusher to speed things up when you’re cooking. Hope that helps and thanks for watching.;-))
Thank you for your enquiry. We have used many edible oils for this recipe. make sure the oil covers the cloves and it should be fine. The oil sometimes becomes cloudy when cold but returns to clear when warmed. The resultant garlic flavoured oil is fantastic in dressings and pasta. Thank you for watching our video.
Thank you very much, glad to help. We have lots of food preserving and money saving ideas to help you stop food wastage in your kitchen too. Thanks for the great feedback and for watching.;-))
Thank you very much for your feedback. This behaves exactly as fresh garlic would. We like to slice it in some of our asian dishes and that's just not possible with store bought bottled garlic. We are glad you like our recipe.
Thank you for your enquiry. I reuse glass jars. This one had a plastic lid, you can't sterilise plastic in boiling water or the oven as it distorts & melts. I usually wash it in the dishwasher and allow the steam to dry them. I try to recycle where ever possible. If you are concerned you can buy baby bottle cold sterilising solution, which is economical and perfectly safe for preparing jars for bottling. Hope this helps. Thanks for watching.
Glad it was helpful!, don’t forget you can use the used oil pasta, stews, salad and mayonnaise dishes. Never waste another garlic clove. Thanks for the lovely feedback and for watching.;-))
G'day. I've just been given a big clump of garlic and I want to preserve it. Can I use cleaned out plastic peanut butter jars or do I have to use glass jars? Thanks.
You can use plastic jars just so long as you sanitise them. Obviously you can’t put them in the oven or boil them but a weak water solution of Milton (baby bottle steriliser) or chlorine bleach will do the same thing. Just be careful not to splash the bleach on your clothes as it with definitely remove the colour and or cause holes in the fabric. It’s the same method they use in abattoirs and dairy farms to sterilise the food handling equipment. Be aware the garlic smell will remain in the jar forever afterwards though. We recycle everything so good on you for reusing something and saving it from landfill. Thanks for the question and for watching.;-))
Thank you very much for your feedback Maris, we have a number of videos on preserving lemons, pickled eggs, fruit leather, apples, mangoes, garlic and ginger, tomatoes, strawberries, vanilla bean paste, numerous chutney, relishes, jams, butters or curds, herbs, jellies, sorbets, cordials, vegetable stock paste, pizza sauce, tomato sauce, we have an entire playlist devoted to Preserves. Another entire playlist for Passionfruit too. There is something there for everyone and we are adding to them all the time. Plenty of handy hints including keeping lettuce fresh, spring onions in the garden. Heaps of icecream and fruit sauce recipes as well. With over 1,035 videos in our collection there are too many to mention. Hope that helps and thank you very much for watching. Don't forget we do requests and try to be as helpful as possible. ;-))
What a lovely comment. Thank you very much, I’m delighted you have found our recipes and ideas helpful in your kitchen. We hope to provide you with lots more inspiration for a long time to come. Your feedback really made my day. Thank you for watching.;-))
Thanks for you question Destiny LeeZ, no you can’t taste the vinegar, it doesn’t alter the texture but it does preserve it enough to prevent the growth of dangerous organisms that are detrimental to health and it’s shelf life. I have stored it in the fridge for more than a year and been able to enjoy its flavour and health benefits until the very last clove. Hope that helps and thanks for watching.;-))
This is a wonderful video. Thank you. I appreciate the attention to the fact that garlic is low acid and may be subject to botulism if done incorrectly. I wonder if you might have a way to preserve roasted garlic paste for future use. Perhaps canning? I have a huge amount in raw state and would like to process small quantities for part of my Christmas presents. Thank you
***** thank you very much for your feedback and request. I haven't made roasted garlic paste for preserving yet but leave it with me and I will see what I can do for you. Thank you very much for watching.;-))
Good idea; I'm trying it. For larger quantities of garlic, it might be worth checking out the video linked below. I'd add that neither the silicone-rolly-thing technique nor the shake-in-a-bowl technique work all that well for really fresh garlic; they both depend on the peel being really dry. But the bowl technique really does work with your average market garlic. How To Peel a Head of Garlic in Less Than 10 Seconds
+trnharris thank you for watching. You can also squash the clove with the flat side of the knife and the skin pops straight off but this method is only suitable for crushed or chopped garlic and not for preserving. Hope that helps. Thanks for watching.;-))
Thank you for watching, I actually bought this silicone tube from a local kitchenware shop many years ago. I have seen them in kits and online, they last for a very long time and work really well. Thanks for watching and your feedback.;-))
Thanks for the question Harry. We’ve kept this for up to a year in the fridge and then used the oil in pasta, no waste. I haven’t tested it for any longer than that so I don’t really know. Hope that helps and thanks for watching.;-))
Depending on the brand of garlic, it can occasionally take on a blueish or greenish tinge, due to the sulphur content of the garlic. It doesn’t affect the food safety, flavour or keeping quality. There’s oodles of information regarding this phenomenon available on the internet written by scientist and food or nutrition experts. As I am neither I will Leave it to them to explain the chemical reaction which can occasionally occur. Thanks for the question and for watching.;-))
Omgosh thy so much wasn't quite sure what to do with so much garlic I had purchased this was a phenomenal video..I also have one question where did you get those lovely little colored dishes I would love to purchase some thanks again
Thank you very much for your lovely feedback Liz M. You should be able to always have fresh home preserved garlic on hand and no more waste. Just be aware that oil can become cloudy in the fridge but readily returns to its clear state at room temperature. That oil can be used as a garlic infused oil for salads and pasta or other cooking so it’s not wasted. The vinegar used in the ‘pickling process’ can also be used in salad dressings and cooking, if used soon. Just be aware that some types of garlic may take on a greenish/blue tinge after a while. This is an absolutely natural reaction and the garlic is still perfectly safe to eat and use. It doesn’t affect the flavour at all and doesn’t seem to happen with all garlic. The little melamine pouring bowls were purchased at a local kitchen shop, it has since been taken over by another chain and they no longer sell them. I have seen them in some Asian specialty grocery stores , I have just checked the bottom of them and there is no branding whatsoever on them to help you find a supplier. Sorry I couldn’t be of more help. I have 3 of them and I wish I had bought more before they became unavailable. I’m always scouting around in kitchen shops, if I find any available to buy I will certainly let you know. Hope that helps and thank you very much for watching.:-))
I’m afraid not David, the vinegar will strip all the flavour of the garlic away and the oil will absorb the remaining garlic flavour. You will end up with oily mush with little flavour. Hope that helps snd thanks for watching.;-))
I did two quart size jars with your method here because Costco bags are huge! After 48hrs in white distilled vinegar, I stored them in standard Kirkland brand olive oil. Question, do I keep these refrigerated or leave them in a cool dark place like a garage cupboard? I did the refrigerator approach and the olive oil turned white.
Thanks for your feedback Richard, here in Australia, I store it in the fridge because of our extremely hot climate. Depending on the temperature of your garage it should be safe there. Olive oil always goes white and cloudy in the fridge but returns to its clear more liquid state when returned to room temperature. Occasionally the garlic may take on a greenish blueish tinge but it is perfectly safe to eat. It is just the chemical reaction caused during the preserving process. I hope you saved and used the vinegar as it is delicious in salad dressings, soups and sauces. The spent olive oil is also great to use after the garlic has been used as it is like a garlic infusion, perfect for brushing on grilled bread, when you don’t have time to make garlic bread. We have a Costco about 150 miles from us and we always stock up when we go there. The quality and price of the food is without compare locally. 2x quart jars would sure take up a lot of fridge real estate, I hope you can store it in cellar like atmosphere to keep it fresh. Thanks for watching and you question.;-))
Thank you for your enquiry, I haven't really tested it's shelf life because we use it continually but I have made a large batch that last about a year, just make sure the cloves are covered in the oil. Olive oil will go cloudy and a bit blobby when chilled but returns to normal at room temperature. By the way the oil is delightful in stir fries and salad dressing, subtle flavouring without the chunks. Hope this helps and thank you very much for watching.;-))
Oooo grilled steak 🥩, my favourite. I diced up some of this garlic for cheesy garlic toast with a French Chicken and bacon dish I cooked with baby beans and Dutch carrots. It was really good, that recipe will be coming this week. Thanks for the great feedback and for watching.;-))
thank you so much for this informative video. one question would be ,what is that rubber thing you use to peel the garlic called and where can i get it? thanks so much
Thank you for your enquiry. It is a silicone or rubber garlic peeler. Most kitchen shops sell them. They are not expensive and make peeling garlic a very easy chore. Thank you very much for watching. :-))
November 17, 2015: 1ST HAPPY THANKSGIVING 2-1-& all. Like the idea of the plastic or rubber hose for pealing the garlic. Yep, I gonna use this procedure because we seem to waste a lot of dried out garlic. thank you, brucemarchetta
Thank you very much Bruce, we hate waste too. When we grow it the crop is ready all at once and we needed to find a way to keep it for later use. The little silicone tube is a bit grippy and when the garlic is rolled inside it the cloves pop right out of their skin very easily. Thank you very much for watching.;-))
Thank you very much Sibel, this recipe idea was shared by an elderly friend, who was an avid gardener and has since passed away. I thought it such a handy idea, I simply had to share it. I researched it’s safety as best I could and found this to be the safest way to preserve garlic for long term storage. It will keep up to a year covered in oil in the fridge. Possibly longer but I’ve never kept it longer than that. Depending on the garlic, sometimes the sulphur in garlic will react with the vinegar and cause it to go a greenish blueish colour, it depends on the age of the garlic, species and also the sulphur content in the garlic. It is perfectly safe to eat, does not affect the flavour or shelf life, it doesn’t happen all the time but it does happen occasionally. This method ensures you always have garlic on hand when you need it. Thank you very much for watching, your lovely feedback and it is always interesting to hear where ur viewers come from. Greetings and best wishes from Australia 🇦🇺 We hope you are staying safe, well and healthy.;-))
Thank you for your feedback EJ Beil, I have stored it for up to a year in the fridge. Even the oil is good to use after that time in pasta sauces and salad dressing. Hope that helps and thank you for watching.;-))
@@CheekysKitchen I really enjoyed your video compared to several (6 I think I watched on this topic) others because you were concise and to the point without a lot of long drawn out explanations. :)
Thank you very much. Our channel is all about the food, not us. Some videos can be up to 50% self promotion. If I want to research or learn something, I don’t want to wade through 3 minutes of meaningless ‘froth and bubbles’ to get to the facts lol. We really appreciate your comments about our style, your valuable feedback validates our approach to providing useful information delivered in a timely manner. We are grateful to you for taking the time to leave your detailed and positive comments. Hope you are having a wonderful weekend.;-))
I absolutely LOVED this video thanks! I'm obsessed with garlic jjj I have a question can it be with any vinegar? O and is it only for soups or any food? Plz I know your probably busy. And if you have any other videos that shows how to naturally preserve plz do let me know! Love it!
Thanks for your question Sacha, you can use any vinegar you like for this recipe. Don’t forget, once you remove the vinegar it can be used as well so nothing is wasted. It’s perfect for salad dressing, adding to soups and sauces as is the left over garlic infused oil, once you have used up the garlic which is perfect as you would use fresh garlic. We have quite a few naturally preserved recipes, including its own playlist. Pickled eggs, chillies, preserved ginger, jams, pickles, sauces, dressings and vinegars. We are busy but we are always looking for new recipes and ideas to share and we are delighted with your lovely feedback and thank you very much for watching.;-))
We have loads of garlic that we just harvested. This looks like an answer to preserving it. My daughter is allergic to olive oil unfortunately... we use almond oil for a lot of cooking and coconut. I am pretty sure the coconut oil would not work. Do you have a suggestion for an alternate oil?
Thank you very much for your enquiry Wendy. I have used Rice Bran and grape seed oil successfully as a substitute in the past. Canola & sunflower would be ok too but not as healthy an option. I hope that helps and thank you very much for watching.;-))
Thank you for your enquiry.We haven't encountered this problem but we always keep it in the fridge. Perhaps allowing to come up to room temperature has affected it. It may have taken on the colour of the oil. Extra Virgin Olive Oil can have a greenish tinge. Hope this helps.
Thank you glad to help, there’s no much we dislike more than wasting food or money. This tip should keep you from wasting either. Thanks for watching.;-))
Thank you for your enquiry +James Pardee. We got ours from a local kitchen ware shop many years ago but I have seen them in places like Kmart, Woolworths and target as well as sometimes in discount $2 shops and on eBay. Hope that helps and thanks for watching.;-))
+The King Of Waffles thank you for your enquiry. No I haven't used regular garden hose which is quite thick and lacks the "grippy" quality of silicone which literally tears the garlics papery skin from the cloves. I think it would be inclined to squash the clove without skinning it. Thanks for watching.;-))
Thank you very much for watching Elizabeth. Glad you found our recipe useful. Thanks a bunch for for the feedback.;-)) we'd love to hear about its success.😉
+Steven Stewart thank you for your enquiry Steven. I always keep it in the fridge. The oil will get thick and cloudy when cold but return to its liquid state when it reaches room temperature again. If you refrigerate oil with nothing in it, it will react the same way to the cold. By the way that oil is superb brushed on bruschetta, flicked through pasta or used in a salad dressing so don't waste it. It is a delicious garlic infusion that will enhance any savoury dish you care to make. Hope that helps and thanks for watching.;-))
I have many screw top plastic jars ...will these be suitable to use or do I need to invest in glass jars ...also if you can only use glass do you have to sterilise the jars first ?
Hi, I'm not sure if or what I've done wrong, but after I emptied the vinegar and added the olive oil they are starting to go green at the root end of the clove, is this normal or should I chuck them out and do it again. Thanks, Seeya Rob
Rob that is perfectly normal and safe to eat. It As a result of the chemical composition in certain varieties of garlic occasionally reacts with the vinegar and take on a blue or green tinge. It won’t affect the taste, freshness or shelf life. Not all garlic is affected but if it does happen, it usually happens fairly quickly. There have been lots of scientific studies published on the subject by qualified food nutritionists and technicians. I’m not a scientist so I have to rely on the advice given by experts. I hope that helps, thank you for your question and thanks for watching.;-))
Does it have to be used for cooking? Could you just eat it as is? Could you use a plastic container instead? In a survival situation how long will your recipe keep outside of refrigeration? Thank you for your video.
+The King Of Waffles thank you for your enquiry. You can use this in its raw state or use it I cooking. The container should be sterilised to prevent the food being spoiled by bacteria. If you are able to sterilise it, then it will be fine. Just be aware the container will absorb the garlic aroma and probably be unfit for anything but garlic in future. I always store this in the fridge in the interest of safe food practices, therefore, I have not tested its shelf life outside the fridge. Sorry I can't be of more assistance. Thank you for watching.;-))
Yes easily a year I always use it inside that time but I have dated and tested it in the fridge and it was still fresh and good to use at the one year mark. Hope that helps and thanks for watching.;-))
I had never heard of the vinegar step, but sounds "right". Is it possible to leave garlic in vinegar without refrigeration ? Because it is a natural preservative ?
Yes it would be possible and it would stay crisp but much of the flavour would leach into the vinegar and it would not have the same fresh garlic flavour. More like a garlic pickle, if that makes any sense. Hope that helps and thanks for watching.;-))
John I definitely store it in the fridge, the oil will become a bit cloudy but will return to its clear state when back at room temperature. The oil can be used in pasta sauces and salad dressing and will have some garlic flavour in it. Thanks for your question and for watching.;-))
cheekyricho cooking Oh, you have no idea. I’m a 70 years old man living alone in a motel and trying to be self sufficient. I have an instant pot, a toaster oven and 2 induction cookers and trying to cook for myself. Storing food is a challenge and working on canning so any tips I can get is always a help for me. Thanks again
Gee that does sound daunting John. You can cook ‘baked’ dinners in a family sized pie oven. We bought one of those recently from Kmart for $29 AUD and haven’t had a fail yet. All my hotplates are induction cookers, an Airfryer would be a budget addition with lots of applications. I have a ninja Foodi which is like your instapot but it has a grill and roast/ air crisp function. You can pressure cook things, then brown them or grill them for crispy pork belly, makes boiled eggs, baked cakes and cooks sausages and steaks to perfection without getting the fire brigade involved lol. If there is anything in particular you’d like to see, simply ask, we are always trying to help our viewers make the most out of their appliances and particular situations. It does look like you have a fair bit of useful kit and we have an entire playlist for preserves, jams, chutneys and sauces, in usable sized quantities that you may find useful. Our latest addition I believe was our 🥝 Kiwi fruit preserves and my Mum liberated me of one of my jars so I’ll have to make some more, it was easy and very delicious. Hope to help you into the future with some of our unique recipe ideas and thanks for the great feedback. Give the pie maker idea some thought, you might just get a surprise.;-))
Thanks for you question Jules, by increasing the surface area of chopped garlic , you are exposing it to both the strength of the vinegar and the insulating properties of the oil. I fear that you will end up with pickled garlic for the first part of the procedure which will leach all of the flavour from the garlic into the vinegar, similar to steeping tea leaves so the liquid becomes infused with the garlic. The end result will be crunchy in texture and tasting of vinegar and little else. The vinegar on the other hand will be highly flavoured by the garlic and perfect for cooking, salad dressings and sauces. Sorry to be the bearer of bad news but I’m sure the garlic will be preserved better if it is chopped after you preserve it. Hope that helps and thanks for watching.;-)) enjoy your weekend!
Never mind, found your answer to this within an existing comment; "It must be removed after a couple of days otherwise you end up with pickled garlic just like pickled onions". Thank you!
Thanks for your question CEO Jones, you seem to have sorted your query. Sorry I didn’t get back in time, I’ve been busy catering for a 6 year olds birthday party, all day. Thanks for watching;-))
Yes you could. We have tried this in the past and the garlic loses a lot of flavour and texture when frozen. You also tend to get a strong (garlic icecream anyone? ;-)) garlic smell in the freezer, regardless of how well its wrapped. This method ensure as near as possible to fresh in texture and flavour is always available. You have option of crushing it ,slicing it or using the cloves whole. It works well for us. We hope you like it. Thank you for your enquiry.
I’ve never stored it in the cupboard because we live in quite a tropical climate and I feel it’s safer to store them in the fridge. To be on the safe side I would recommend Refridgeration. Hope that helps and thanks for your question and for watching.;-))
Thanks for the question. Canola is getting a lot of bad press at the moment, along with a lot of other seed oils. As I use the garlic infused oil in salads and pasta dishes, olive oil is my preference but any edible oil will suffice as it primary task is to exclude air from the cloves when preserving them. Hope that helps and thanks for watching.;-))
Thank you for your enquiry Karl. I would definitely store it in the fridge to keep it fresh until the end. The oil will get a bit cloudy and blobby from the cold but will return to its liquid state at room temperature. The garlic infused oil is wonderful To cook with too. Thanks for watching.;-))
Thank you for your enquiry. If you leave these cloves in the vinegar they will have a more pickled texture and flavour. The vinegar will penetrate to the centre and it will lose much of its garlic flavour. The vinegar is needed to preserve it and the oil keeps the garlic flavour intact, this makes it a good substitute for fresh garlic without it spoiling. Hope this helps and thank you very much for watching.;-))
cheekyricho I came here precisely for this reason. I had preserved my garlic in apple cider vinegar but as you said, I discovered the garlic had lost its flavour. Thank you for this instructive video.
Thank you for your enquiry. You certainly can use these in your recipe. You have given me an idea to try it too. Thanks for the suggestion and for watching. :-))
You can but it will be very crisp and only taste like vinegar. Like a pickled onion. No garlic flavour at all. Hope that helps and thanks for watching.;-))
Wow thank you. I often buy the little bulk like that because it's more cost effective. Unfortunately I don't use it fast enough and have to throw away some of it. Looking forward to these great tips of yours. Glad I found your channel 😊
+Veronica Salas thank you very much Veronica, we have quite a few preserving tips on our channel from keeping a lettuce to preserving ginger, herbs and of course oodles of pickling and jam recipes. Something for everyone, we are glad you found us too. Hope you're having a great week and thanks for watching.;-))
Haha, we are the masters of recycling, have both been reusing jars and other household materials (otherwise, waste destined for landfill) and repurposing all sorts of other things as well. These jars are either used Vegemite or Peanut Butter Jars. I. Like to use these for preserves as they have plastic lids which are unaffected my acids like vinegar or lemon juice . Even plastic coated metal lids will eventually rust. I don’t like to use jars like Nutella jars or other jars that require a cardboard liner as these are unsuitable for preserving because once the liner is removed they leak..... everywhere. I have been known to buy a particular product because I liked the jar and intended to refill it with something home made. I never buy jars unless they are particularly pretty, reusable and to Be filled with yummy treats for gifts. Hope that helps and thanks for watching.;-)) Please stay safe and well.!
+Guadalupe Carabajal absolutely. As soon as it returns to room temperature it becomes a clear liquid again. Don’t forget that oil can be used in salad dressings and in pasta dishes, giving your food a lovely garlic infused flavour. Thanks for watching.;-))
Yes you can but vinegar is inexpensive and you can use it in salad dressings, soups and sauces. I would hesitate to reuse it too often as the compounds it removes from the garlic (which can interfere with the safe preservation of the garlic) may ‘dilute’ the efficiency required to prepare the garlic for storing in the oil. Hope that helps and thank you for watching.;-))
Thank you for your enquiry we have used this for up a year after it has been preserved and it is still as good as the day it was made. Hope that helps and thank you very much for watch and your enquiry.;-))
I do because I live in a hot humid climate but you can store it in a cool dark place. Depending on your weather. Hope that helps and thank you for your question.;-))
Thank you Laurie, you MUST pickle it in the vinegar first or else it can make you very sick. You can use the vinegar in salad dressings or other }cooking if you use it straight away otherwise discard it. The oil will become cloudy in the fridge but regain its clear colour at room temperature or when heated. Thanks for watching.;-))
Thank you for the feedback Pat, there is plenty of evidence to suggest that skipping the ‘pickling ‘ step can have serious health consequences. Botulism can be fatal and there is a grave risk of exposure to it if the garlic is not treated correctly. I have a duty of care to my viewers to introduce them To the most safe practices involving food preparation available. I’m afraid I cannot suggest to my audience to forgo this step. I am pleased you have suffered no ill affects from the treatment of the garlic you use. I hope your luck continues. Thank you very much for your comment and for watching.;-))
Hi I am back with a problem, I stored the garlic like instructed, but a lot of the bulbs turned green, not sure this is mold. I refrigerated it. I am not sure if it's mold or not. Any ideas?
That happened to mine too! I don't think I like this method. I also tasted one of the cloves, and it *DEFINITELY* tasted vinegar-y. the whole jar rendered unusable. :(
Hi there, I followed ur steps to preserve garlic, but 4 days forward the garlic is turning blue within the olive oil. I have read everywhere it's down to the vinegar. Dont know what to do with the garlic now...please help! Thanks
Thank you for your feedback. It is perfectly safe to eat. The discolouration doesn’t harm the cloves or affect the flavour. It doesn’t happen with every type of garlic for some reason it is a chemical reaction with the vinegar but DONOT skip the vinegar step as this is the only way to safely preserve it. I have heard of some people simply covering the fresh cloves in oil and this can lead to botulism developing in the garlic which can make you very very ill or worse. It’s the vinegar that preserves it. It must be removed after a couple of days otherwise you end up with pickled garlic just like pickled onions. Hope that helps and thanks for watching.;-))
Yes you can Amanda but it will taste like garlic vinegar afterwards. Apple cider vinegar is more expensive than white vinegar and it won’t impart an apple vinegar flavour to the garlic but it will work just as well. Hope that helps and thanks for watching.;-))
Yes you could, any vinegar will work but I stay away from dark colours like red wine or Balsamic as it alters the colour too much. Hope that helps and thanks for watching.;-))
Please, is it ok if some cloves have gotten pinkish-purple spots? Very similar color to the color they hade before peeling. Some even had some spots that hade the color of the skin (pinkish) after peeling. 48 hs have passed since I put them in vinegar. Are they ok to eat? Should I throw the pink stained one? All of the cloves?
+Guadalupe Carabajal thank you for your question. Some people have reported the garlic tinges a green or blueish colour. This is simply the reaction of the acid in the vinegar with the components in the garlic. This can be affected by how old it is before preserving, the variety of garlic, where it is grown can even affect this. It is perfectly safe to eat, it is merely a chemical reaction taking place as the vinegar changes the structure within the garlic to ensure its extended shelf life. It will not affect the taste and I think you'll find the colour you describe will disappear once cooked. Don't forget once you add the oil and refrigerate it, the oil will become cloudy and thick. This is nothing to worry about and will return to its clear liquid state at room temperature. I hope this helps and thank you very much for watching. There is plenty of information available on the internet regarding this phenomenon and goes into the exact chemical process in great detail. A link to some of this information can be found in the comments.;-))
I know of a variety of garlic which in its raw state is quite pink, it comes from France. There is a purple and an giant or elephant variety too. If your garlic was slightly under ripe it may turn pink. If there was bacteria introduced to it when peeling, storing or transporting it that could cause it to ferment and turn pink, if this is the case, it would not be fit to eat. The sulphur present in garlic may react with oxygen and acid causing it to change colour. I am not sure why yours has changed to this colour. Sorry I can't be more help.
Yes you certainly can but Apple cider vinegar is more expensive and has a nice flavour on its own, the garlic will completely overpower the cider taste. The garlic will flavour the vinegar, the vinegar will not flavour the garlic. Hope that helps, thank you for your question and for watching.;-))
+Brian F hey Brian , thanks for the enquiry, we did a test and it will keep at least 1 year in the fridge. We use small jars and use the oil for salads and pasta sauces so it's not wasted. Sometimes it gets a little discoloured from the compounds naturally found in garlic but it doesn't affect the taste and is perfectly safe to eat using this method. Hope this helps and Thanks for watching.;-))
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We use lots of garlic for cooking and often it is first chopped up and sauteed in olive oil . In late winter we put up 2-3 quarts of garlic the way you described (I grow a lot of it) and didn't need use it for about 4-5 months. What we discovered was that the garlic got very soft, but the oil became a super strong garlic infused olive oil. We found that by mixing a bit of this infused oil with straight olive oil we did not need to add in the chopped up garlic at all. A very good time saver.
What type of olive oil u use for cooking
Thank you for your question. I don’t use Olive oil for frying or high heat applications. Extra virgin for salads and drizzles or dipping bread then spiced nut dust but just regular olive oil in this recipe. Nothing too fancy or expensive because the taste will be masked by the garlic anyway.
Dukkah sorry, the word escaped me for a minute. Thanks for watching.;-))
Did you dip the garlic in vinegar for 2 days before pouring in olive oil
@@realdaybreaker8013 what do u mean? Is it needed to be dipped for 2 days before putting in olive oil? Why?
Thanks for the enquiry. The vinegar is used to preserve the garlic prior to covering with oil. You could use any Flavoured vinegar for this purpose. The flavour may be altered slightly and if you use a coloured vinegar such as malt or red wine vinegar the colour may also alter but as garlic has such a strong flavour & aroma, the difference is negligible. Your apple cider vinegar will be fine. Thanks for watching.
Best video I've seen to preserve each clove on its own. Others are always about the whole bulb of cloves but I wanted to know AFTER I opened one. Thank you!
You are most welcome, I am very glad to help. Thank you for your delightful feedback and for watching.;-))
Thank you I did this over the weekend. Came out perfectly!
Great news, very glad to help. Thanks for watching.;-))
This has been in my fridge for the past almost year and it is perfect. It still has its shape and fresh flavor
The garlic infused vinegar makes great dressing or salsa addition. The olive oil does solidify in the fridge but that is fine it made the best flavored oil for pastas, eggs, potatoes and other dishes.
Thank you for the great feedback R Oki, I find this method to be the best way to preserve garlic for long term storage. Of all the methods I have tried this is by far the best. I’m delighted you found it useful in your kitchen too. Thank you very much for taking the time to comment and for watching.;-))
Absolutely, great advice, nothing is wasted with this preserving method and the garlic infused oil imparts so much flavour to anything you would normally use garlic in. Thanks for the great feedback.;-))
Thank you.Googling how to preserve my garlic.Absolutely love your method.So glad I found you.Blessing to you ❤ in 2022.
Thank you very much Theresa, we aim to help our viewers preserve abundant produce for use all year round, thereby saving money and waste. I’m glad you found this helpful in your kitchen too. Thank you for your kind feedback and for watching.
May you and yours keep safe and well also.;-))🙏🏻
Hello! Just an update. Did my garlic. I used the peeling method for garlic that you used in your Kimchee recipe. It was so easy! I have always thought peeling garlic such a pain. So pleasantly surprised. Anyhow, I made a salad dressing with the leftover vinegar by adding some olive oil, cracked pepper, sea salt, and some herbs. It's wonderful. I still have enough left over for salad tomorrow. Also for the people that are concerned because the oil hardens in the fridge; that is natural but will immediately dissolve at room temp when you are handling it. It does not affect the taste at all. Just my personal experience from the sun dried tomatoes in olive oil I always buy. I hope that helps.😊👍
+Veronica Salas thank you Veronica, great tips there from you too. We even reuse the chilli flavoured vinegar from our preserved chillies in salad dressing, I forgot to mention that in our video. Thanks for reminding me. We get lots of requests for our Kimchi from our family apparently they like it better than the store bought product. We are glad you are finding our recipes helpful and thanks for the great feedback.;-))
Great hint for preserving and storing small amounts of garlic.
It really is! No need to ever have wasted garlic again and it’s always on hand. Thanks for watching.;-))
Perfect timing for me this one as I have just strung lots of my homegrown garlic but some had no 'necks' to tie into the string so I have a large bowl full of garlic and needed a way to preserve it. In answer to Noniksleft's question below, the healthy part is pretty well preserved in the vinegar before the garlic goes into the oil, so your garlic is almost as good for you as eating it fresh. :-)
+Sue Hall thank you very much for the feedback. We find this method of preserving last for a year or more. We find freezing it causes a great loss of flavour, dehydrating it is quite smelly to store and can go a bit rancid or even mouldy. We use it in relishes, pickles and tomato sauces or concentrated vege stock. Sounds like you've had a bumper crop this season, should keep you going for quite some time. Roasted garlic is delicious as a flavouring for mashed potatoes and our Mediterranean roasted vegetables are filled with garden fresh vege and herbs. Just a few extra uses for the pungent little garlic bulb. Thanks for watching.;-))
Thank you for presenting a very straight-forward approach. I will use your advice!
+Edgar Barbera thank you very much. We are only too happy to help. Thanks for the great feedback and for watching.;-))
Thank you for this simple and great way to preserve garlic.
+Muslim Lady thank you very much, we are happy to help. Thanks for watching.;-))
Thanks for sharing
My pleasure, Thanks for watching.;-))
Finally the secret of preserving garlic. Thank you so much
Delighted to help Caroline, thank you for watching and taking the time to comment.;-))
Excellent video. Thanks!
Delighted to help. Thanks for watching and taking the time to leave such lovely feedback.;-))
Good presentation- Thank you for sharing!
Thank you very much. Hope you find it useful in your kitchen. Thanks for watching and taking the time to comment.;-))
Thank you very much. Hope you find it useful in your kitchen. Thanks for watching and taking the time to comment.;-))
2:50 "quite some time" ? Is it few days, weeks or months?
I have kept this safely in the fridge for more than a year. The garlic stays crisp with a fresh taste and the oil has a delicious garlic infused flavour which is perfect for pasta, salads, sauces and stir frying. Not sure how much longer than a year it will keep refrigerated as I usually make several jars, date and label them and always have a new batch on hand. We use a lot of garlic in our kitchen and whilst we do use hone grown garlic fresh when harvested the excess is always preserved for use all year round. Never wasting a single clove. Hope that helps and thanks for watching.;-))
Good idea
Thank you, glad to help. Thank you very much for watching.;-))
What do you call that little rubber tube that you used to feel the garlic where do you get them
Garlic peeler, made of silicone and bought it at local kitchen shop but I have seen them in line hope that helps. Thanks for the question and for watching.;-))
Can this method work on sliced garlic ? I would live to slice up garlic and have it ready to go when i need it
It will work but all of the flavour from the garlic will leach into the oil, increasing the strength of flavour in the oil but greatly diminishing it in the garlic cloves.
You might try using a garlic crusher to speed things up when you’re cooking. Hope that helps and thanks for watching.;-))
Great way to preserve some of the crop this year!
Thank you for the feedback. Glad we could help. Thanks for watching.;-))
Thank you for your enquiry. We have used many edible oils for this recipe. make sure the oil covers the cloves and it should be fine. The oil sometimes becomes cloudy when cold but returns to clear when warmed. The resultant garlic flavoured oil is fantastic in dressings and pasta. Thank you for watching our video.
Terrific! Thankyou so much. Just what I need. Going to check out your chanel now 👍
Thank you very much, glad to help. We have lots of food preserving and money saving ideas to help you stop food wastage in your kitchen too. Thanks for the great feedback and for watching.;-))
Absolutely brilliant, great information too and all spot on
Thank you very much. Glad you liked it. Thanks for watching.;-))
Good idea.thanks.
You are most welcome. Thank you for watching and taking the time to comment.;-))
Thank you very much for your feedback. This behaves exactly as fresh garlic would. We like to slice it in some of our asian dishes and that's just not possible with store bought bottled garlic. We are glad you like our recipe.
Thank you for your enquiry. I reuse glass jars. This one had a plastic lid, you can't sterilise plastic in boiling water or the oven as it distorts & melts. I usually wash it in the dishwasher and allow the steam to dry them. I try to recycle where ever possible. If you are concerned you can buy baby bottle cold sterilising solution, which is economical and perfectly safe for preparing jars for bottling. Hope this helps. Thanks for watching.
Brilliant advice thank you 😊😊
Glad it was helpful!, don’t forget you can use the used oil pasta, stews, salad and mayonnaise dishes. Never waste another garlic clove. Thanks for the lovely feedback and for watching.;-))
Thank you for sharing this info with us. 💖🙏
You are most welcome, I’m glad to help. Thanks for watching and taking the time to leave nice feedback.;-))
@@CheekysKitchen 💝🙏✨🌱✨
G'day. I've just been given a big clump of garlic and I want to preserve it. Can I use cleaned out plastic peanut butter jars or do I have to use glass jars? Thanks.
You can use plastic jars just so long as you sanitise them. Obviously you can’t put them in the oven or boil them but a weak water solution of Milton (baby bottle steriliser) or chlorine bleach will do the same thing.
Just be careful not to splash the bleach on your clothes as it with definitely remove the colour and or cause holes in the fabric.
It’s the same method they use in abattoirs and dairy farms to sterilise the food handling equipment. Be aware the garlic smell will remain in the jar forever afterwards though.
We recycle everything so good on you for reusing something and saving it from landfill.
Thanks for the question and for watching.;-))
this is awesome. thanks for sharing. will try this asap. do you have more videos on preserving other vegetables and fruits? thanks again.
Thank you very much for your feedback Maris, we have a number of videos on preserving lemons, pickled eggs, fruit leather, apples, mangoes, garlic and ginger, tomatoes, strawberries, vanilla bean paste, numerous chutney, relishes, jams, butters or curds, herbs, jellies, sorbets, cordials, vegetable stock paste, pizza sauce, tomato sauce, we have an entire playlist devoted to
Preserves. Another entire playlist for Passionfruit too. There is something there for everyone and we are adding to them all the time. Plenty of handy hints including keeping lettuce fresh, spring onions in the garden. Heaps of icecream and fruit sauce recipes as well. With over 1,035 videos in our collection there are too many to mention. Hope that helps and thank you very much for watching. Don't forget we do requests and try to be as helpful as possible. ;-))
I learn so much with your videos!
What a lovely comment. Thank you very much, I’m delighted you have found our recipes and ideas helpful in your kitchen. We hope to provide you with lots more inspiration for a long time to come. Your feedback really made my day. Thank you for watching.;-))
The Quick pickle method, Do you still taste of pickling even when you infused it with the oil
Thanks for you question Destiny LeeZ, no you can’t taste the vinegar, it doesn’t alter the texture but it does preserve it enough to prevent the growth of dangerous organisms that are detrimental to health and it’s shelf life. I have stored it in the fridge for more than a year and been able to enjoy its flavour and health benefits until the very last clove. Hope that helps and thanks for watching.;-))
This is a wonderful video. Thank you. I appreciate the attention to the fact that garlic is low acid and may be subject to botulism if done incorrectly. I wonder if you might have a way to preserve roasted garlic paste for future use. Perhaps canning? I have a huge amount in raw state and would like to process small quantities for part of my Christmas presents. Thank you
***** thank you very much for your feedback and request. I haven't made roasted garlic paste for preserving yet but leave it with me and I will see what I can do for you. Thank you very much for watching.;-))
Good idea; I'm trying it. For larger quantities of garlic, it might be worth checking out the video linked below. I'd add that neither the silicone-rolly-thing technique nor the shake-in-a-bowl technique work all that well for really fresh garlic; they both depend on the peel being really dry. But the bowl technique really does work with your average market garlic.
How To Peel a Head of Garlic in Less Than 10 Seconds
This definitely goes hand in hand with this video, being bulk that is.
The bowl method was way.... better
I actually just watched that video yesterday...what coincidence:)
+trnharris thank you for watching. You can also squash the clove with the flat side of the knife and the skin pops straight off but this method is only suitable for crushed or chopped garlic and not for preserving. Hope that helps. Thanks for watching.;-))
Nice one!
+Seven Sevens thank you, glad to help. Thanks for watching.;-))
Thank you for the video. Where did you get the silicone tube?
Thank you for watching, I actually bought this silicone tube from a local kitchenware shop many years ago. I have seen them in kits and online, they last for a very long time and work really well. Thanks for watching and your feedback.;-))
How long does this stay fresh in the fridge for? Thanks!
Thanks for the question Harry. We’ve kept this for up to a year in the fridge and then used the oil in pasta, no waste. I haven’t tested it for any longer than that so I don’t really know. Hope that helps and thanks for watching.;-))
@@CheekysKitchen Thank you, and will do. 🙂
Does the harlic turn blue using this method? Thankyou. X
Depending on the brand of garlic, it can occasionally take on a blueish or greenish tinge, due to the sulphur content of the garlic. It doesn’t affect the food safety, flavour or keeping quality. There’s oodles of information regarding this phenomenon available on the internet written by scientist and food or nutrition experts. As I am neither I will
Leave it to them to explain the chemical reaction which can occasionally occur.
Thanks for the question and for watching.;-))
Omgosh thy so much wasn't quite sure what to do with so much garlic I had purchased this was a phenomenal video..I also have one question where did you get those lovely little colored dishes I would love to purchase some thanks again
Thank you very much for your lovely feedback Liz M. You should be able to always have fresh home preserved garlic on hand and no more waste. Just be aware that oil can become cloudy in the fridge but readily returns to its clear state at room temperature. That oil can be used as a garlic infused oil for salads and pasta or other cooking so it’s not wasted. The vinegar used in the ‘pickling process’ can also be used in salad dressings and cooking, if used soon.
Just be aware that some types of garlic may take on a greenish/blue tinge after a while. This is an absolutely natural reaction and the garlic is still perfectly safe to eat and use. It doesn’t affect the flavour at all and doesn’t seem to happen with all garlic.
The little melamine pouring bowls were purchased at a local kitchen shop, it has since been taken over by another chain and they no longer sell them. I have seen them in some Asian specialty grocery stores , I have just checked the bottom of them and there is no branding whatsoever on them to help you find a supplier. Sorry I couldn’t be of more help. I have 3 of them and I wish I had bought more before they became unavailable. I’m always scouting around in kitchen shops, if I find any available to buy I will certainly let you know.
Hope that helps and thank you very much for watching.:-))
Does this work on minced garlic with out changed the flavor of the garlic?
I’m afraid not David, the vinegar will strip all the flavour of the garlic away and the oil will absorb the remaining garlic flavour. You will end up with oily mush with little flavour. Hope that helps snd thanks for watching.;-))
I did two quart size jars with your method here because Costco bags are huge! After 48hrs in white distilled vinegar, I stored them in standard Kirkland brand olive oil. Question, do I keep these refrigerated or leave them in a cool dark place like a garage cupboard? I did the refrigerator approach and the olive oil turned white.
Thanks for your feedback Richard, here in Australia, I store it in the fridge because of our extremely hot climate. Depending on the temperature of your garage it should be safe there. Olive oil always goes white and cloudy in the fridge but returns to its clear more liquid state when returned to room temperature. Occasionally the garlic may take on a greenish blueish tinge but it is perfectly safe to eat. It is just the chemical reaction caused during the preserving process. I hope you saved and used the vinegar as it is delicious in salad dressings, soups and sauces. The spent olive oil is also great to use after the garlic has been used as it is like a garlic infusion, perfect for brushing on grilled bread, when you don’t have time to make garlic bread.
We have a Costco about 150 miles from us and we always stock up when we go there. The quality and price of the food is without compare locally.
2x quart jars would sure take up a lot of fridge real estate, I hope you can store it in cellar like atmosphere to keep it fresh.
Thanks for watching and you question.;-))
Excellent video, thank you. Is there an estimated time you may be able to figure it would last once everything is completed?
Thank you for your enquiry, I haven't really tested it's shelf life because we use it continually but I have made a large batch that last about a year, just make sure the cloves are covered in the oil. Olive oil will go cloudy and a bit blobby when chilled but returns to normal at room temperature. By the way the oil is delightful in stir fries and salad dressing, subtle flavouring without the chunks. Hope this helps and thank you very much for watching.;-))
Best tips yet! 🙏Thank you sooooooooo much 🥰
Glad to help, thank you for you lovely feedback and for watching.;-))
Wow, 3 steps and done. Thank you. New subscriber
You’re very welcome Little Blitz. Thanks for watching.;-)) welcome aboard, we hope you enjoy our journey.;-))
@@CheekysKitchen I made batch this morning. Tonight, T one on the grill. NRN
Oooo grilled steak 🥩, my favourite. I diced up some of this garlic for cheesy garlic toast with a French Chicken and bacon dish I cooked with baby beans and Dutch carrots. It was really good, that recipe will be coming this week. Thanks for the great feedback and for watching.;-))
I am just trying this for the first time thank you for the walk thru it really helps.
Thanks Chris, only too glad to help. Thank you for watching.;-))
thank you so much for this informative video. one question would be ,what is that rubber thing you use to peel the garlic called and where can i get it? thanks so much
Thank you for your enquiry. It is a silicone or rubber garlic peeler. Most kitchen shops sell them. They are not expensive and make peeling garlic a very easy chore. Thank you very much for watching. :-))
Thanks for mentioning vinegar. I have literally just done a batch without vinegar but I know now for future 😊
Glad to help. Thank you for the feedback and for watching.;-))
ممكن تحظير ثوم العجم اليابس للطرشي العراقي ؟
+saheb alaarji thank you very much for watching.;-))
I'll have to give this a try... thanks!!
Thank you +daluke61 it's a great way to always have fresh garlic cloves on hand. Thanks for watching. ;-))
November 17, 2015: 1ST HAPPY THANKSGIVING 2-1-& all. Like the idea of the plastic or rubber hose for pealing the garlic. Yep, I gonna use this procedure because we seem to waste a lot of dried out garlic. thank you, brucemarchetta
Thank you very much Bruce, we hate waste too. When we grow it the crop is ready all at once and we needed to find a way to keep it for later use. The little silicone tube is a bit grippy and when the garlic is rolled inside it the cloves pop right out of their skin very easily. Thank you very much for watching.;-))
you are a genius! is this sth you came up? thanks
I was also wondeting can this pteserved can stay like 5 -6 months you think?
greetings from Istanbul
Thank you very much Sibel, this recipe idea was shared by an elderly friend, who was an avid gardener and has since passed away. I thought it such a handy idea, I simply had to share it. I researched it’s safety as best I could and found this to be the safest way to preserve garlic for long term storage. It will keep up to a year covered in oil in the fridge. Possibly longer but I’ve never kept it longer than that. Depending on the garlic, sometimes the sulphur in garlic will react with the vinegar and cause it to go a greenish blueish colour, it depends on the age of the garlic, species and also the sulphur content in the garlic. It is perfectly safe to eat, does not affect the flavour or shelf life, it doesn’t happen all the time but it does happen occasionally. This method ensures you always have garlic on hand when you need it. Thank you very much for watching, your lovely feedback and it is always interesting to hear where ur viewers come from.
Greetings and best wishes from Australia 🇦🇺
We hope you are staying safe, well and healthy.;-))
@@CheekysKitchen Thank you, dear fot the explanation. Wishing you health,
well being, and peace in this era...
Thank you Sibel, good food, good ideas and a smile are meant to be shared. Wishing you the very best for 2021 also.🙏🏻🌈🧑🏻🍳💐😋👍
Excellent. Thank You.
How long will it last in the fridge?
Thank you for your feedback EJ Beil, I have stored it for up to a year in the fridge. Even the oil is good to use after that time in pasta sauces and salad dressing. Hope that helps and thank you for watching.;-))
@@CheekysKitchen I really enjoyed your video compared to several (6 I think I watched on this topic) others because you were concise and to the point without a lot of long drawn out explanations. :)
Thank you very much. Our channel is all about the food, not us. Some videos can be up to 50% self promotion. If I want to research or learn something, I don’t want to wade through 3 minutes of meaningless ‘froth and bubbles’ to get to the facts lol. We really appreciate your comments about our style, your valuable feedback validates our approach to providing useful information delivered in a timely manner. We are grateful to you for taking the time to leave your detailed and positive comments. Hope you are having a wonderful weekend.;-))
Easy peasy. Thanks
Thank you very much Mary. We are glad to.help, thank you for watching and taking the time to leave a lovely comment.;-))
thanks for the recipe!
+Nyl Kong glad to help, thank you very much for watching. Enjoy your weekend.;-))
I absolutely LOVED this video thanks! I'm obsessed with garlic jjj I have a question can it be with any vinegar? O and is it only for soups or any food? Plz I know your probably busy. And if you have any other videos that shows how to naturally preserve plz do let me know! Love it!
Thanks for your question Sacha, you can use any vinegar you like for this recipe. Don’t forget, once you remove the vinegar it can be used as well so nothing is wasted. It’s perfect for salad dressing, adding to soups and sauces as is the left over garlic infused oil, once you have used up the garlic which is perfect as you would use fresh garlic. We have quite a few naturally preserved recipes, including its own playlist. Pickled eggs, chillies, preserved ginger, jams, pickles, sauces, dressings and vinegars. We are busy but we are always looking for new recipes and ideas to share and we are delighted with your lovely feedback and thank you very much for watching.;-))
We have loads of garlic that we just harvested. This looks like an answer to preserving it. My daughter is allergic to olive oil unfortunately... we use almond oil for a lot of cooking and coconut. I am pretty sure the coconut oil would not work. Do you have a suggestion for an alternate oil?
Thank you very much for your enquiry Wendy. I have used Rice Bran and grape seed oil successfully as a substitute in the past. Canola & sunflower would be ok too but not as healthy an option. I hope that helps and thank you very much for watching.;-))
Thank you for your enquiry.We haven't encountered this problem but we always keep it in the fridge. Perhaps allowing to come up to room temperature has affected it. It may have taken on the colour of the oil. Extra Virgin Olive Oil can have a greenish tinge. Hope this helps.
Thank you 🌹
Thank you glad to help, there’s no much we dislike more than wasting food or money. This tip should keep you from wasting either. Thanks for watching.;-))
where does one get that food friendly rubber tube?
Thank you for your enquiry +James Pardee. We got ours from a local kitchen ware shop many years ago but I have seen them in places like Kmart, Woolworths and target as well as sometimes in discount $2 shops and on eBay. Hope that helps and thanks for watching.;-))
You ever tried using a piece of garden hose?
+The King Of Waffles thank you for your enquiry. No I haven't used regular garden hose which is quite thick and lacks the "grippy" quality of silicone which literally tears the garlics papery skin from the cloves. I think it would be inclined to squash the clove without skinning it. Thanks for watching.;-))
Being a werewolf hunter, I find this method you presented as a great way to keep a good stock of garlic at the ready, thanks.
Thank you very much for watching Elizabeth. Glad you found our recipe useful. Thanks a bunch for for the feedback.;-)) we'd love to hear about its success.😉
Find many werewolves? However, garlic is a vampire deterrant.
Ok van helsing
😂
Perfect🎉
Thank you . Glad to help. Thanks for the feedback and for watching.;-))
Great!
Could you help me how to preserve onion in oil.
I want to send it thru myncountry which will take 50 to 60days via sea cargo
Do I need to refrigerate it, because when I did, it got thick like butter...I thought it would stay like plain oil...
+Steven Stewart thank you for your enquiry Steven. I always keep it in the fridge. The oil will get thick and cloudy when cold but return to its liquid state when it reaches room temperature again. If you refrigerate oil with nothing in it, it will react the same way to the cold. By the way that oil is superb brushed on bruschetta, flicked through pasta or used in a salad dressing so don't waste it. It is a delicious garlic infusion that will enhance any savoury dish you care to make. Hope that helps and thanks for watching.;-))
I have many screw top plastic jars ...will these be suitable to use or do I need to invest in glass jars ...also if you can only use glass do you have to sterilise the jars first ?
Hi, I'm not sure if or what I've done wrong, but after I emptied the vinegar and added the olive oil they are starting to go green at the root end of the clove, is this normal or should I chuck them out and do it again. Thanks, Seeya Rob
Rob that is perfectly normal and safe to eat. It As a result of the chemical composition in certain varieties of garlic occasionally reacts with the vinegar and take on a blue or green tinge. It won’t affect the taste, freshness or shelf life. Not all garlic is affected but if it does happen, it usually happens fairly quickly.
There have been lots of scientific studies published on the subject by qualified food nutritionists and technicians. I’m not a scientist so I have to rely on the advice given by experts.
I hope that helps, thank you for your question and thanks for watching.;-))
@@CheekysKitchen Yep they started to turn within 3days, thanks for all your help. Seeya
Does it have to be used for cooking? Could you just eat it as is? Could you use a plastic container instead? In a survival situation how long will your recipe keep outside of refrigeration? Thank you for your video.
+The King Of Waffles thank you for your enquiry. You can use this in its raw state or use it I cooking. The container should be sterilised to prevent the food being spoiled by bacteria. If you are able to sterilise it, then it will be fine. Just be aware the container will absorb the garlic aroma and probably be unfit for anything but garlic in future. I always store this in the fridge in the interest of safe food practices, therefore, I have not tested its shelf life outside the fridge. Sorry I can't be of more assistance. Thank you for watching.;-))
How long is .. a long time?
A year?
Yes easily a year I always use it inside that time but I have dated and tested it in the fridge and it was still fresh and good to use at the one year mark. Hope that helps and thanks for watching.;-))
hello can u please tell me why my garlic changed color in to green after brending them and put them in glass bottles in the fredge
+nono p apparently it's the sulphur in some garlic, don't worry still safe too eat. Thanks for watching.;-))
Can I use applecidar vinigar
Yes you certainly can. Thanks for the question and for watching.;-))
Okey thanks..👍💙 toronto
Thank you Henrietta, we are always here to help. Greetings from Australia 🇦🇺 🇨🇦 💕
I had never heard of the vinegar step, but sounds "right". Is it possible to leave garlic in vinegar without refrigeration ? Because it is a natural preservative ?
Yes it would be possible and it would stay crisp but much of the flavour would leach into the vinegar and it would not have the same fresh garlic flavour. More like a garlic pickle, if that makes any sense. Hope that helps and thanks for watching.;-))
After putting in the olive oil, can this jar be stored in room temp or do you have to POP them in the fridge?
John I definitely store it in the fridge, the oil will become a bit cloudy but will return to its clear state when back at room temperature. The oil can be used in pasta sauces and salad dressing and will have some garlic flavour in it. Thanks for your question and for watching.;-))
cheekyricho cooking Thanks for responding
You’re most welcome, always here to try and help.;-)
cheekyricho cooking Oh, you have no idea. I’m a 70 years old man living alone in a motel and trying to be self sufficient. I have an instant pot, a toaster oven and 2 induction cookers and trying to cook for myself. Storing food is a challenge and working on canning so any tips I can get is always a help for me. Thanks again
Gee that does sound daunting John. You can cook ‘baked’ dinners in a family sized pie oven. We bought one of those recently from Kmart for $29 AUD and haven’t had a fail yet. All my hotplates are induction cookers, an Airfryer would be a budget addition with lots of applications. I have a ninja Foodi which is like your instapot but it has a grill and roast/ air crisp function. You can pressure cook things, then brown them or grill them for crispy pork belly, makes boiled eggs, baked cakes and cooks sausages and steaks to perfection without getting the fire brigade involved lol. If there is anything in particular you’d like to see, simply ask, we are always trying to help our viewers make the most out of their appliances and particular situations. It does look like you have a fair bit of useful kit and we have an entire playlist for preserves, jams, chutneys and sauces, in usable sized quantities that you may find useful. Our latest addition I believe was our 🥝 Kiwi fruit preserves and my Mum liberated me of one of my jars so I’ll have to make some more, it was easy and very delicious. Hope to help you into the future with some of our unique recipe ideas and thanks for the great feedback. Give the pie maker idea some thought, you might just get a surprise.;-))
Hi Cheeky, Can this be done with chopped garlic?
Thanks for you question Jules, by increasing the surface area of chopped garlic , you are exposing it to both the strength of the vinegar and the insulating properties of the oil. I fear that you will end up with pickled garlic for the first part of the procedure which will leach all of the flavour from the garlic into the vinegar, similar to steeping tea leaves so the liquid becomes infused with the garlic. The end result will be crunchy in texture and tasting of vinegar and little else. The vinegar on the other hand will be highly flavoured by the garlic and perfect for cooking, salad dressings and sauces. Sorry to be the bearer of bad news but I’m sure the garlic will be preserved better if it is chopped after you preserve it. Hope that helps and thanks for watching.;-)) enjoy your weekend!
@@CheekysKitchen thankyou.
You’re most welcome, glad to help.;-))
Thank you!!
Thank you for watching. I’m very happy to help. Happy New Year.;-))
Hello! Just wondering if I can keep the garlic in the vinegar in the fridge instead of transferring it to oil after 2 days?
Never mind, found your answer to this within an existing comment; "It must be removed after a couple of days otherwise you end up with pickled garlic just like pickled onions". Thank you!
Thanks for your question CEO Jones, you seem to have sorted your query. Sorry I didn’t get back in time, I’ve been busy catering for a 6 year olds birthday party, all day. Thanks for watching;-))
Yes you could. We have tried this in the past and the garlic loses a lot of flavour and texture when frozen. You also tend to get a strong (garlic icecream anyone? ;-)) garlic smell in the freezer, regardless of how well its wrapped. This method ensure as near as possible to fresh in texture and flavour is always available. You have option of crushing it ,slicing it or using the cloves whole. It works well for us. We hope you like it. Thank you for your enquiry.
Is it necessary to put in fridge? Can work in cupboard?
I’ve never stored it in the cupboard because we live in quite a tropical climate and I feel it’s safer to store them in the fridge. To be on the safe side I would recommend Refridgeration. Hope that helps and thanks for your question and for watching.;-))
Hi! Olive oil or canola oil? Any difference?
Thanks for the question. Canola is getting a lot of bad press at the moment, along with a lot of other seed oils. As I use the garlic infused oil in salads and pasta dishes, olive oil is my preference but any edible oil will suffice as it primary task is to exclude air from the cloves when preserving them. Hope that helps and thanks for watching.;-))
@@CheekysKitchen I'll be trying your method soon, thanks and good luck!
Thanks IamLegend, you can always have fresh fragrant, healthy garlic on hand from now on. Thanks for the feedback.;-))
Should I store it back in the fridge after doing the last part w/the olive oil?
Thank you for your enquiry Karl. I would definitely store it in the fridge to keep it fresh until the end. The oil will get a bit cloudy and blobby from the cold but will return to its liquid state at room temperature. The garlic infused oil is wonderful To cook with too. Thanks for watching.;-))
Thanks!
So glad I found this.
Subscribed!
Sacapuntas thank you very much. Welcome aboard, we hope you enjoy our journey. ;-))
If you were to just keep them in the vinegar, could you store them for the same amount of time? Or do you have to transfer them to oil?
Thank you for your enquiry. If you leave these cloves in the vinegar they will have a more pickled texture and flavour. The vinegar will penetrate to the centre and it will lose much of its garlic flavour. The vinegar is needed to preserve it and the oil keeps the garlic flavour intact, this makes it a good substitute for fresh garlic without it spoiling. Hope this helps and thank you very much for watching.;-))
cheekyricho I came here precisely for this reason. I had preserved my garlic in apple cider vinegar but as you said, I discovered the garlic had lost its flavour. Thank you for this instructive video.
Can I make Garlic-Stuffed Olives Recipe with this?
Thank you for your enquiry. You certainly can use these in your recipe. You have given me an idea to try it too. Thanks for the suggestion and for watching. :-))
Can you leave it in the vinegar?
You can but it will be very crisp and only taste like vinegar. Like a pickled onion. No garlic flavour at all.
Hope that helps and thanks for watching.;-))
Wow thank you. I often buy the little bulk like that because it's more cost effective. Unfortunately I don't use it fast enough and have to throw away some of it. Looking forward to these great tips of yours. Glad I found your channel 😊
+Veronica Salas thank you very much Veronica, we have quite a few preserving tips on our channel from keeping a lettuce to preserving ginger, herbs and of course oodles of pickling and jam recipes. Something for everyone, we are glad you found us too. Hope you're having a great week and thanks for watching.;-))
May I ask where you got the jars that you keep your garlic in from?
Haha, we are the masters of recycling, have both been reusing jars and other household materials (otherwise, waste destined for landfill) and repurposing all sorts of other things as well. These jars are either used Vegemite or Peanut Butter Jars. I. Like to use these for preserves as they have plastic lids which are unaffected my acids like vinegar or lemon juice . Even plastic coated metal lids will eventually rust. I don’t like to use jars like Nutella jars or other jars that require a cardboard liner as these are unsuitable for preserving because once the liner is removed they leak..... everywhere.
I have been known to buy a particular product because I liked the jar and intended to refill it with something home made. I never buy jars unless they are particularly pretty, reusable and to Be filled with yummy treats for gifts. Hope that helps and thanks for watching.;-))
Please stay safe and well.!
@@CheekysKitchen Thanks! You stay safe as well!
Hi, is it ok if the oil turned white and solid?
+Guadalupe Carabajal absolutely. As soon as it returns to room temperature it becomes a clear liquid again. Don’t forget that oil can be used in salad dressings and in pasta dishes, giving your food a lovely garlic infused flavour. Thanks for watching.;-))
Can we use the same vinegar again to preserve more garlic?
Yes you can but vinegar is inexpensive and you can use it in salad dressings, soups and sauces. I would hesitate to reuse it too often as the compounds it removes from the garlic (which can interfere with the safe preservation of the garlic) may ‘dilute’ the efficiency required to prepare the garlic for storing in the oil. Hope that helps and thank you for watching.;-))
How long will it last?
Thank you for your enquiry we have used this for up a year after it has been preserved and it is still as good as the day it was made. Hope that helps and thank you very much for watch and your enquiry.;-))
Garlic in oil do you keep it in the fridge
I do because I live in a hot humid climate but you can store it in a cool dark place. Depending on your weather. Hope that helps and thank you for your question.;-))
Great. Thanks!
Thank you for watching.;-))
Thank you So much! I almost just covered garlic with olive oil without vinegar first.
Thank you Laurie, you MUST pickle it in the vinegar first or else it can make you very sick. You can use the vinegar in salad dressings or other
}cooking if you use it straight away otherwise discard it. The oil will become cloudy in the fridge but regain its clear colour at room temperature or when heated. Thanks for watching.;-))
@@CheekysKitchen Not necessary to use the vinegar. Never used it and I'm still alive!!
Thank you for the feedback Pat, there is plenty of evidence to suggest that skipping the ‘pickling ‘ step can have serious health consequences. Botulism can be fatal and there is a grave risk of exposure to it if the garlic is not treated correctly. I have a duty of care to my viewers to introduce them
To the most safe practices involving food preparation available. I’m afraid I cannot suggest to my audience to forgo this step. I am pleased you have suffered no ill affects from the treatment of the garlic you use. I hope your luck continues. Thank you very much for your comment and for watching.;-))
Thanks for watching.;-))
Hi I am back with a problem, I stored the garlic like instructed, but a lot of the bulbs turned green, not sure this is mold. I refrigerated it. I am not sure if it's mold or not. Any ideas?
That happened to mine too! I don't think I like this method. I also tasted one of the cloves, and it *DEFINITELY* tasted vinegar-y. the whole jar rendered unusable. :(
Hi there, I followed ur steps to preserve garlic, but 4 days forward the garlic is turning blue within the olive oil. I have read everywhere it's down to the vinegar. Dont know what to do with the garlic now...please help! Thanks
Thank you for your feedback. It is perfectly safe to eat. The discolouration doesn’t harm the cloves or affect the flavour. It doesn’t happen with every type of garlic for some reason it is a chemical reaction with the vinegar but DONOT skip the vinegar step as this is the only way to safely preserve it. I have heard of some people simply covering the fresh cloves in oil and this can lead to botulism developing in the garlic which can make you very very ill or worse. It’s the vinegar that preserves it. It must be removed after a couple of days otherwise you end up with pickled garlic just like pickled onions. Hope that helps and thanks for watching.;-))
Can I use Apple Cider vinegar for this
Yes you can Amanda but it will taste like garlic vinegar afterwards. Apple cider vinegar is more expensive than white vinegar and it won’t impart an apple vinegar flavour to the garlic but it will work just as well. Hope that helps and thanks for watching.;-))
Could you use Apple cider vinegar instead of white?
Yes you could, any vinegar will work but I stay away from dark colours like red wine or Balsamic as it alters the colour too much. Hope that helps and thanks for watching.;-))
Please, is it ok if some cloves have gotten pinkish-purple spots? Very similar color to the color they hade before peeling. Some even had some spots that hade the color of the skin (pinkish) after peeling. 48 hs have passed since I put them in vinegar.
Are they ok to eat? Should I throw the pink stained one? All of the cloves?
+Guadalupe Carabajal thank you for your question. Some people have reported the garlic tinges a green or blueish colour. This is simply the reaction of the acid in the vinegar with the components in the garlic. This can be affected by how old it is before preserving, the variety of garlic, where it is grown can even affect this. It is perfectly safe to eat, it is merely a chemical reaction taking place as the vinegar changes the structure within the garlic to ensure its extended shelf life. It will not affect the taste and I think you'll find the colour you describe will disappear once cooked. Don't forget once you add the oil and refrigerate it, the oil will become cloudy and thick. This is nothing to worry about and will return to its clear liquid state at room temperature. I hope this helps and thank you very much for watching. There is plenty of information available on the internet regarding this phenomenon and goes into the exact chemical process in great detail. A link to some of this information can be found in the comments.;-))
Yes, I've found lots of info about garlic turning blue but not about pink coloration. Did you? Thanks for your answer
I know of a variety of garlic which in its raw state is quite pink, it comes from France. There is a purple and an giant or elephant variety too. If your garlic was slightly under ripe it may turn pink. If there was bacteria introduced to it when peeling, storing or transporting it that could cause it to ferment and turn pink, if this is the case, it would not be fit to eat. The sulphur present in garlic may react with oxygen and acid causing it to change colour. I am not sure why yours has changed to this colour. Sorry I can't be more help.
YOU ~ ROCK ! !
Thanks, so do you. Love your feedback and thank you for watching.;-))
Can you put it on apple cider vinegar instead?
Yes you certainly can but Apple cider vinegar is more expensive and has a nice flavour on its own, the garlic will completely overpower the cider taste. The garlic will flavour the vinegar, the vinegar will not flavour the garlic. Hope that helps, thank you for your question and for watching.;-))
I'll look for one, thanks!
With your method how long will it keep
+Brian F hey Brian , thanks for the enquiry, we did a test and it will keep at least 1 year in the fridge. We use small jars and use the oil for salads and pasta sauces so it's not wasted. Sometimes it gets a little discoloured from the compounds naturally found in garlic but it doesn't affect the taste and is perfectly safe to eat using this method. Hope this helps and Thanks for watching.;-))
how long can i keep garlic in this oil field jar?
Thank you for your enquiry, we have kept it for several months in the fridge. Thanks for watching.;-))
+Debbie Reeves big thank you )
do you have to use white vinegar? i put mine in apple cider vinegar