How to Preserve Garlic: A Step-by-Step Guide for Long-Term Storage

Preserving garlic is a great way to ensure you have a flavorful and healthy ingredient available year-round. In this guide, we’ll walk you through two effective methods for preserving garlic: one using a simple brine solution and the other with herbs and spices. Both methods are straightforward and result in delicious, long-lasting garlic.

Method 1: Preserving Garlic in Brine
Ingredients and Supplies
Garlic: 2 kg of fresh garlic. Ensure the peels are not dry.
Salt (coarse): 1 tablespoon per jar.
Vinegar (4%): 50 ml per jar.
Cold Water: For soaking and filling the jars.

Glass Jars: Clean and dry, 1.5 liters capacity.
Instructions
Step 1: Preparing the Garlic
Clean the Garlic: Remove the top peel and roots from the garlic. Ensure the garlic peels are fresh and not dry.
Soak in Cold Water: Place the garlic in a container and cover with cold water.

Leave it to soak for one day.
Step 2: Repeating the Soak
Drain and Refill: On the second day, drain the water and refill with fresh cold water. Leave for another day.
Repeat: On the third day, drain and refill with cold water again. Leave for another day.
Step 3: Final Preparation and Storage
Remove and Dry: After the third day, remove the garlic from the water.
Prepare the Jar: Place the garlic in a clean, dry glass jar.
Add Ingredients: Add 1 tablespoon of coarse salt and 50 ml of 4% vinegar to each jar.
Fill with Cold Water: Fill the jar with cold water, ensuring the garlic is fully submerged.
Seal and Store: Close the jars tightly and store them in a cool place, preferably on a balcony. The garlic can be used after 3 months and can be stored for up to two years.
Conclusion
This simple brine method keeps your garlic fresh and flavorful for a long time. If you enjoyed this recipe, please don't forget to subscribe to the channel!

Method 2: Preserving Garlic with Herbs and Spices
Ingredients and Supplies
Garlic: 2 kg of fresh garlic.
Parsley: 1 bunch.
Mint: 1 bunch.
Hot Pepper: 1 piece.
Bay Leaf, Black Pepper, Paprika: To taste.
Salt (coarse): 1 teaspoon per jar.
Vinegar (70%): 1 teaspoon per jar.
Boiling Water: For sterilizing and filling the jars.
Glass Jars: Clean and dry, 700 ml capacity.
Fabric or Towel: To place at the bottom of the pot during sterilization.
Instructions
Step 1: Preparing the Ingredients
Clean the Garlic: As in the first method, remove the top peel and roots.

Prepare the Herbs: Wash and chop the parsley and mint. Slice the hot pepper.
Step 2: Filling the Jars
Layer Ingredients: Place the garlic, herbs, and spices (bay leaf, black pepper, paprika) into the clean, dry glass jars

Add Salt and Vinegar: Add 1 teaspoon of coarse salt and 1 teaspoon of 70% vinegar to each jar.
Step 3: Sterilizing and Sealing
Fill with Boiling Water: Pour boiling water into the jars, ensuring the garlic is fully submerged.

Sterilize: Place a piece of fabric or a towel at the bottom of a pot to prevent the jars from bursting. Sterilize the jars by boiling them for 15 minutes.

Seal Tightly: Close the lids tightly to prevent any air from getting in.
Storage and Usage
Store in a Cool Place: Keep the jars in a cool place. The garlic can be stored for up to one year.