Back in the day, almost every basement looked the same: rows of sturdy shelves packed with glass jars full of preserved fruits and veggies. Somewhere along the line, home canning and preserving became a bit of a lost art. But honestly? It’s making a huge comeback, and for good reason! It’s one of the most sustainable and eco-friendly ways to keep your pantry stocked with homegrown goodness.
Pickling or Preserving Garlic in Oil
If you’ve ever tried growing your own garlic, you know that even with very little effort, you usually end up with a massive haul. Sometimes you’ll harvest way more than you can use fresh! That’s where pickling it in vinegar or preserving it in oil comes in handy. It’s the perfect way to make sure you can enjoy that homegrown flavor all year round.
Pickled Garlic in Vinegar
The Process:
Pickling mellows out the garlic, giving it a mild, sophisticated, and aromatic flavor that’s great on salads or snack boards.
Ingredients for 1 jar:
- 1 lb (500g) garlic cloves
- 1/2 tbsp salt
- 4 bay leaves
- 1 cup (1/4 liter) white wine vinegar
- 1/4 cup (60g) sugar
- 4 chili peppers
1. Start by peeling all your garlic cloves. Bring 4 cups (1 liter) of water to a boil with the salt, then toss in the cloves. Let them simmer for about 5 minutes, then drain them well.
2. Pack the blanched garlic into your jar along with the chili peppers and bay leaves.
3. In a small pot, bring the vinegar, 1/2 cup water, and sugar to a boil. Pour the hot liquid over the garlic and seal the jar tightly.
Preserving Garlic in Oil
This method is super quick—you can have everything prepped and jarred in under 30 minutes.
Ingredients:
- 8-10 heads of garlic
- 2-3 red chili peppers
- 1 tsp sweet paprika
- 1 1/4 cups (300 ml) olive oil
- Optional: fresh rosemary, thyme, or other favorite herbs
Preparation:
1. Break the garlic heads down into individual cloves and peel them.
2. Slice the chili peppers into small rings and stir them into the olive oil along with the paprika.
3. Place the garlic cloves into a clean, sealable jar and pour the oil mixture over them. Make sure the garlic is completely submerged in the oil.
4. Feel free to tuck a few sprigs of rosemary or thyme into the jar. If you aren’t a fan of spicy food, you can totally skip the chilies and just go with the herbs!
5. Seal the jar tightly and pop it in the fridge. Let it sit for at least 2 weeks before diving in so the flavors can really meld.
Shelf Life:
- When kept in the refrigerator, your garlic in oil will stay fresh for at least 6 months.