Garlic can become rancid quickly when exposed to heat or light, so the optimal way to store it is in a cool location with adequate ventilation – Bonneau advises keeping it in a pantry or cupboard but you may also use baskets, mesh bags or open containers.
She advises against refrigerating whole heads of garlic as this can stimulate sprouting. Also avoid canning it because low-acidity plants like garlic are vulnerable to Clostridium botulinum spores which proliferate quickly in low oxygen environments like canned food.
Mesh Produce Bags
Garlic can be stored in several ways, but one of the best methods is placing whole heads or unpeeled cloves in a mesh produce bag and placing it in a cool and dark location. This keeps garlic fresher for longer by protecting against sprouting, rotting, or developing mold and mildew growth – perfect for keeping fresh-grown garlic flavor alive as well as any purchased from supermarkets!
Depending on the space available to you, garlic can also be stored in a wire-mesh basket, an old terracotta pot or even in a cardboard beer/soda box, provided it’s breathable and dry. It is important that it remain cool as this will prevent it from prematurely spoiling.
Refrigerating is the ideal solution if you intend on using your garlic quickly; whole heads or unpeeled cloves (though still keep an eye out for any signs of sprouting) should be stored there, while peeled and sliced garlic could become less pungent over time in refrigeration.
For maximum protection, seek out mesh bags made from GOTS-certified organic cotton. This certification ensures that their production was performed without the use of harmful pesticides or chemicals; plus they’re biodegradable so once you’re finished you can simply throw the bag away and replace it with another.
If you don’t have a mesh produce bag, another method for freezing whole heads or peeled cloves of garlic would be freezing them whole in plastic freezer bags with air holes allowing air to circulate, which will preserve its taste and pungency for some months – though you should make sure not to overfill them so they don’t burst! For added protection you could wrap each garlic piece in paper towel beforehand as this absorbs any extra moisture that accumulates during this process and prevents it from clumping as much. Alternatively you could also chop or grate before freezing; which further reduces risk.
If you love garlic-infused olive oil, it can last up to three months in your fridge if stored correctly. First peel your cloves before placing them in a sterilized jar filled with your preferred oil (I like avocado oil because it works in hot or cold dishes) before closing up and labeling/dating it for safe keeping. This method keeps both flavor and nutrients intact for quick storage!
Chopped or minced garlic can also be frozen, although its shelf life may not last as long. To do this, place it in a freezer bag without air pockets and press down on it until the garlic forms into a thin sheet; flatten out, and freeze. This method works particularly well when using garlic in recipes such as homemade mashed potatoes.
Store garlic in vinegar is another safe and straightforward method of preservation, whether using any kind of vinegar you prefer or simply any old bottle will do. Its acidic pH prevents botulism while eliminating the need to boil, while adding herbs or spices adds an extra bit of flavor – just make sure that any container used is heat resistant!
Saving garlic in vinegar has many advantages, not least its long shelf life and delicious culinary uses. Just be sure to regularly inspect any signs of spoilage such as mold or an unpleasant sour aroma in your jars.
Once it’s time to use your preserved garlic, just remove it from the refrigerator and allow it to come up to room temperature on a plate. While its texture will differ significantly from that of fresh garlic, its taste remains equally delicious! For longer term storage simply move its jar out of direct sunlight.
Pickling garlic cloves is an effective way to extend their shelf life and add an exciting, new dimension to your dishes. To get the most from this preservation technique, select firm cloves that don’t sprout sprouts or soft spots when harvesting them from fresh. Before adding garlic, it is necessary to sterilize your jar. Boiling water or running through the dishwasher are two effective approaches, with either option serving to sterilize a clean container. Once your jar has been properly cleansed and sterilized, you can fill it with pickling liquid containing kosher salt instead of regular table salt as this variety does not contain added iodine that could discolor your garlic. You may add other flavors like red pepper flakes for an exciting twist.
If you plan on using a glass canning jar, be sure to give it a thorough wash prior to use and ensure you use clean lids; any form of contact between human skin and these objects can transmit bacteria. Even without canners available to you, garlic preservation is still an option!
This method involves filling a clean jar with peeled garlic cloves and combining them with a vinegar-based brine made of apple cider or white vinegar, completely submerging each clove in its solution. Your choice of vinegar will affect both its color and flavor profile – apple cider vinegar has an ideal blend of sweet tartiness while remaining highly nutritious with antioxidant properties, while white vinegar boasts sharper, more acidic notes.
Once the garlic and pickling liquid have been added to a jar, cover it with its lid and secure its band before placing the jar in a cool and dark cupboard. Your garlic should last months this way; any extra preserved garlic can also be stored in your refrigerator.
For a sophisticated spin on classic condiment, try preserving garlic in vinegar for longer life and reduced spoilage. The combination of antimicrobial properties found in garlic combined with acidity from vinegar will help prolong its shelf life and extend their useful life. For optimal results, this method should only be applied to fresh bulbs that have not sprouted sprouting or mold growth.
Quality vinegar selection can have a direct impact on the outcome of this culinary technique. Selecting an exceptional grade will not only complement the natural flavors of garlic but will also impart its own distinct qualities – perfect for salad dressings, sauces or soups!
Preserving garlic in vinegar is easy: peel and chop into small pieces before combining with vinegar in a glass jar fitted with an airtight lid. Stir the ingredients well so all of the cloves are submerged, seal it up, store it in your fridge, then use a spoon to scoop out a few cloves when ready for use – your garlic should last four months in your refrigerator!
Freezing garlic can also be an excellent option, particularly for those without much space in their refrigerator or pantry. While freezing won’t extend its shelf life as effectively, it will still help extend their lifespan and preserve those precious cloves for future generations.
To freeze garlic, simply combine unpeeled cloves in an airtight freezer bag and store in the freezer until needed. Although frozen cloves may become soft when thawed out, their flavor should still remain strong; making this option especially convenient if you like using fresh herbs and spices when cooking.
One popular method of preserving garlic is making pickled garlic. This quick and easy method not only preserves it but also makes for a tasty snack when eaten directly out of the jar! For best results, create a brine made up of red or white wine vinegar, sugar and salt; then add peeled and chopped garlic along with various dry spices such as red pepper flakes or bay leaves to the mixture if desired. Pickled garlic will last several weeks in your refrigerator before being canned for longer storage needs.