Home»Food & Ferment»Preserve Your Harvest
hail memorize how to maintain garlic . When right dry out and heal , fresh garlic should last for many months in cool dry storage . But what happens when it starts to go sorry ? Or , if you harvest homegrown garlic too ahead of time , so it ca n’t be cure and stash away long terminal figure ? Do n’t let it go to dissipation !
This mail service will foreground several gentle ways to preserve ail from the garden : how to dry out garlic into gunpowder , freeze it , pickle it , make fermented honey garlic , and more . form is the spiciness of life , after all !
I ’ll also cover the obscure danger of continue ail in olive crude oil , why garlic sometimes turn gloomy , and the best way to stack away garlic to make it last .
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How to Store Garlic
1) Dried Garlic Powder
Makinghomemade garlic powderis one of my favorite ways to preserve garlic . It ’s easy to do , various to use , and the flavor is incredibly brisk equate to any other garlic powder you ’ll ever try . We hump to sprinkle garlic gunpowder on top of sautéed or roasted veggies , in drop , soups , sauces , pasta , bread dough and more .
you’re able to dry out garlic in afood dehydratoror in the oven , then grind it into fine gunpowder using a dear liquidizer or nutrient central processor . Once dehydrated and primer , garlic powder will last well over a year in dry computer storage ! Plus it digest a lot of garlic into one small jar , which is a huge quad saver . you’re able to also mix in 1 part dry out garlic powder with 3 parts ocean salt to make DIYgarlic Strategic Arms Limitation Talks .
See full pedagogy onhow to make garlic gunpowder here .
2) Freezing Garlic
block garlic is one of the most warm and easy ways to conserve it . you may freeze garlic cloves whole , sensitive , roasted , minced , in olive petroleum … any way you care it !
3) Fermented Garlic Honey
Here is another fantastic way to preserve garlic , and create your own delectable moth-eaten and flu medicine while you ’re at it !
Fermented Allium sativum honeyis a simple innate health remedy that is used to hold up theimmune system , cardiovascular scheme , and digestive health . It can also help soothe cold and flu symptom including cough or painful throats .
Garlic dear is incredibly wanton to make : just pour honey over naked ail cloves and let it sit to ferment for a while . Once made , it live for many age in the buttery . you’re able to eat it by the spoonful , bring it to homemade salad grooming , dips or marinades , drizzle it over roast vegetables , cheese and crackers , and more !
See full instructions in our easyfermented garlic dearest recipealong with more way to use it .
4) Pickled Garlic
Pickling Allium sativum in a acetum brine is a great elbow room to keep impudent Allium sativum . Because ail is a naturally low - acid food , there are no dependable test recipe for canning garlic alone ( without vinegar ) .
you could makequick pickle garlicthat will last a few month in the refrigerator , or follow apickled garlic recipe that is dependable for urine bath canningto make it ledge - stable for over year . We especially love pickle garlic with apple cyder vinegar , dill , mustard seeds and ruddy chili flakes .
Mellowed by the vinegar and spices , pickled garlic has a moretangy , sweet , and gently spicyflavor than sharp raw garlic . It is the pure addition to homemade free fall , spreads , salad dressings , or charcuterie boards . Serve it with olive , cheese , crackers , sandwiches and more . Pickled ail ( or the brine ) can also be used in cocktails like Bloody Marys or dirty martinis , or in other recipe that calls for sassy garlic , such as in vegetable stir fry , pasta salad , soup or stew . Or , collation on it directly out of the shock !
5) Lacto-Fermented Garlic
One final way you could preserve garlic is to ferment it . ferment garlic is like to pickling it , but without the acetum – and with added nutrient andprobiotics ! We ’re immense fans offermented foodsaround here , and fermented Allium sativum is no exception .
Made by submerging raw garlic garlic clove in a dilutesalt water saltwater , natural good bacterium ferments the garlic and produce lactic acid that turn down the pH , effectively preserving it . When fermented , the garlic acquire increasingly tangy , balmy , and complex flavors compared to raw . The lacto - ferment summons also introduces millions of catgut - goodly probiotics , and makes all the impressive vitamins , minerals , enzyme , and other nutrients found in Allium sativum even easier to brook .
Here is one popularfermented garlic recipe , or see outthis other optiontoo .
Can you preserve garlic in olive oil?
Did you also grow up date pretty bottles of European olive tree fossil oil with garlic cloves be adrift in them ? As nostalgic or tasty as it may seem , please do n’t be charm to keep your own garlic in olive oil at menage ! It is n’t secure . Or if you do , carry on at your own jeopardy .
Submerging garlic in oil creates an anaerobic surround ( without air ) and one with a neutral pH. This create the perfect formula forbotulismto grow – and you ca n’t see , smell , or taste botulism !
mortal botulism toxinsare due to bacterium called Clostridium botulinum , which is often found in soil . Since garlic bulbs grow below the grime airfoil , Allium sativum is at an even higher risk for botulism than many other vegetables . Commercial manufacturer of garlic oil have strict essential to bestow acidifying agents and other preservative to forbid the emergence of botulism .
Blue Garlic
Garlic may become puritanic , over-embellished , or dark-green when it ’s pickle , fermented or even cook . It ’s because of a natural response that occur when enzymes in garlic arrive in contact with something acid , such as acetum , fermentation brine or lemon juice . However , blue garlic is still completelysafe to eat !
