For those who can't seem to use up their garlic, we're introducing a flavorful way to preserve it in oil. This guide will carefully explain everything from peeling the garlic and removing the sprouts to tips for storage. The infused oil is also delicious and can be used in cooking. It can be stored in the refrigerator for about a month. Packed with tips to make your everyday cooking a little tastier!
Ingredients
Main Ingredients (For 1-2 heads of garlic)
- Garlic
Seasonings
- Olive Oil
Steps
- Portion the garlic.
- Trim off the tough root end of the garlic.
- Place the garlic in a bowl and soak in enough water to cover for about 30 minutes.
- After 30 minutes, peel the garlic. (This is the key!) Soaking in water makes peeling easier.
- Thoroughly pat dry the peeled garlic with paper towels. (This is the key!) If moisture remains, it will spoil easily, so dry carefully.
- Cut the dried garlic in half lengthwise.
- Remove the sprouts from the cut garlic. (This is the key!) The sprouts are edible, but removing them helps prevent scorching during cooking.
- Place the prepped garlic into a clean, dry jar.
- Pour in enough olive oil to cover the garlic. (This is the key!) Vegetable oil can also be used instead of olive oil.
- Store in the refrigerator and use within approximately one month. (This is the key!) Always refrigerate; storing at room temperature carries a risk of botulism.
- The oil used to infuse the garlic is also rich in flavor and can be used in cooking.
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