How to Make Preserved Garlic
I preserve garlic and keep it in the refrigerator for weeks for those instances when I don’t have much time for chopping and mincing.
Nothing beats the strong taste of fresh garlic but preserved garlic, to me, is a close second. I can’t stand the funky taste and spongy texture of garlic that comes in a jar but this preserved garlic is different. The olive oil totally preserves the taste and freshness of the garlic. When refrigerated, the garlic and olive oil turn into a solid butter like substance that’s easy to spoon out, melts right onto a hot pan upon contact and comes in handy when making dinner.
Some grocery stores sell already peeled fresh garlic. That’s what I use to prepare garlic in advance. I prepare about half a pound of garlic at a time.
Preserved Garlic in Olive Oil Recipe
Peeled garlic cloves
Juice of 1 lemon
Enough olive oil to cover the garlic
Process the garlic in a food processor until very finely minced. Transfer it to a jar, add the lemon juice and pour in enough olive oil to cover the garlic. Close the jar tightly and refrigerate for up to 3 weeks.
¼ teaspoon of prepared garlic is equivalent to 1 fresh garlic clove.
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Juliana — 01/12/2011 @ 3:48 am
Wow, this is great idea…I always buy garlic at Costco, therefore have tons of it…will try to use your method to preserve them…thanks for the post :-)
nancy@skinnykitchen.com — 01/12/2011 @ 5:25 am
What a great idea…Looks so easy too!
Tanvi@SinfullySpicy — 01/12/2011 @ 6:51 am
This is such a great tip and a handy preserve for days when in a hurry.I would love to spread some of that on a toast and grill it..crispy & garlicky bread with soups!
Coses de Llàbiro — 01/12/2011 @ 8:32 am
Very good idea. Thanks for sharing!
Rachana — 01/12/2011 @ 12:42 pm
Thats a very useful post. Thanks for sharing.
Stephanie — 01/12/2011 @ 1:28 pm
Thanks much for sharing this tip as it will save me from thowing out so much garlic!! I can see lots of uses for this (I thinked you've upped the garlic consumption in my house!).
Angie's Recipes — 01/12/2011 @ 1:35 pm
We love garlic :-)) This is a right recipe for us. Thanks!
Velva — 01/12/2011 @ 3:33 pm
Talk about a garlic lovers paradise. What a great idea! Awesome.
Velva
Dana — 01/12/2011 @ 3:49 pm
Sounds like a great idea, especially for when your garlic starts going a little too sprouty and green. This would allow you to preserve it and use it up at leisure.
Nourhan @ Miss Anthropist's Kitchen — 01/12/2011 @ 4:13 pm
This looks great! I will definitely have to try this–I always have a jar of the preserved garlic in the fridge!
Kulsum@JourneyKitchen — 01/12/2011 @ 4:57 pm
Nisrine we Indians normally make paste because we use garlic is almost every dish! but generally its in vegetable oil. We also make garlic, ginger and chilly preserve, a handy paste for most Indian cooking.
Lucy — 01/12/2011 @ 5:47 pm
This is such a clever idea and one I've never thought of before. A great timesaver :)
Emily — 01/12/2011 @ 7:12 pm
Brilliant (and easy!) idea. I usually have fresh garlic on hand, but it would be nice to have a back up handy!
Pavithra — 01/12/2011 @ 7:34 pm
Lovely and useful post.
Pavithra
http://www.dishesfrommykitchen.com
SaraOneTribeGourmet — 01/12/2011 @ 10:29 pm
wow what a great idea for the preserved garlic!Great tip! I use it in every dish I make!
Joanne — 01/13/2011 @ 4:34 am
The other day my parents tried to convince me that the garlic in a jar stuff tastes the same as fresh garlic. I almost screamed. This preserved garlic sounds perfect! Maybe if I make this I won't constantly have garlic-smelling hands!
Jamie — 01/13/2011 @ 11:03 am
As garlic lovers, I find the idea of having a jar of preserved garlic always on hand just brilliant! Thanks for the idea!
SavoringTime in the Kitchen — 01/13/2011 @ 2:26 pm
Wonderful idea! So many recipes that I love use garlic and this would be a time-saver. I'll try it!
A Canadian Foodie — 01/14/2011 @ 7:59 pm
What a fantastic tip. I can see how this would be beautifully preserved as that is what I do with my yogurt cheese balls. Thank you so much!!!
:)
Valerie
Dillon — 01/18/2011 @ 9:05 am
What an excellent idea! I'm making this tomorrow
La Table De Nana — 01/19/2011 @ 12:29 am
Great idea!! I must do this..Thank you!
Jacqueline — 01/25/2011 @ 2:29 pm
Monique at La Table de Nana sent me over to see this. I love this idea. I agree with you about the flavor of preserved garlic and yet it is nice to have something quick, but I can't use it, it doesn't give the right flavor. This will be wonderful and glad to know I can use Costco's already peeled garlic.
Anonymous — 01/26/2011 @ 12:47 am
http://www.uga.edu/nchfp/publications/uc_davis/uc_davis_garlic.pdf
After reading the recipe and the comments, I must just pass along the information regarding the potential for botulism growth in low acid, anaerobic environments such as those present in garlic and oil mixtures. The FDA and other sources recommend storage for no longer than 3 weeks in a refrigerated environment.
It may not happen frequently but botulism is the last food-borne illness that I want, considering the effects…
Sorry, but the food safety educator in me comes out sometimes.
Nisrine Merzouki — 01/26/2011 @ 1:51 am
Anonymous,I read the link you provided as well as many other articles on preserving garlic in oil and it appears to be mainly an issue when the mixture is kept unrefrigerated. You are right about the storage time. I will change it to 3 weeks.
Thank you so much for this comment ;)
Emily — 06/26/2011 @ 2:33 pm
I'm going to attempt to home can in citric acid and water. One t. of citric acid in 8 oz. of water produces a pH of 1, which is extremely acidic. The citric acid is not an unpleasant taste and I think I will add just a little salt, but not much. Has anyone else attempted this method?