Seal the jar tightly and store it in the refrigerator.
The garlic will stay fresh, flavorful, and ready to use for up to a year.
Why This Method Works:
Oil Barrier: Olive oil prevents exposure to air, which slows spoilage.
Cool Storage: Refrigeration keeps the garlic fresh and inhibits mold growth.
Important Safety Note:
Avoid Botulism: Garlic stored in oil can pose a botulism risk if not refrigerated. Always store the jar in the fridge and use within a year.
Check Regularly: Discard if you notice any off smell or discoloration.
Other Tips for Long-Term Garlic Storage:
Freeze Whole Garlic:
Wrap whole heads or peeled cloves in aluminum foil or freezer bags.
Store in the freezer for up to 12 months. Use directly from frozen.
Dry Garlic:
Slice garlic thinly and dehydrate it. Store the dried slices in an airtight container.
Store Whole Heads:
Keep garlic heads in a cool, dark, and dry place with good air circulation (like a mesh bag).
How to Use Preserved Garlic:
Use the infused olive oil for cooking or drizzling on salads.
Mash the preserved cloves into spreads, marinades, or sauces.
With this chef-approved tip, you’ll never have to worry about your garlic going bad again. Enjoy fresh, flavorful garlic all year long!
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