How to Peel & Preserve Fresh Garlic cheekyricho 

+Veronica Salas thank you Veronica, great tips there from you too. We even reuse the chilli flavoured vinegar from our preserved chillies in salad dressing, I forgot to mention that in our video. Thanks for reminding me. We get lots of requests for our Kimchi from our family apparently they like it better than the store bought product. We are glad you are finding our recipes helpful and thanks for the great feedback.;-))

What type of olive oil u use for cooking

Thank you for your question. I don’t use Olive oil for frying or high heat applications. Extra virgin for salads and drizzles or dipping bread then spiced nut dust but just regular olive oil in this recipe. Nothing too fancy or expensive because the taste will be masked by the garlic anyway.

Dukkah sorry, the word escaped me for a minute. Thanks for watching.;-))

Did you dip the garlic in vinegar for 2 days before pouring in olive oil

@@realdaybreaker8013 what do u mean? Is it needed to be dipped for 2 days before putting in olive oil? Why?

You are most welcome, I am very glad to help. Thank you for your delightful feedback and for watching.;-))

Thank you very much Theresa, we aim to help our viewers preserve abundant produce for use all year round, thereby saving money and waste. I’m glad you found this helpful in your kitchen too. Thank you for your kind feedback and for watching. May you and yours keep safe and well also.;-))🙏🏻

Great news, very glad to help. Thanks for watching.;-))

This has been in my fridge for the past almost year and it is perfect. It still has its shape and fresh flavor

The garlic infused vinegar makes great dressing or salsa addition. The olive oil does solidify in the fridge but that is fine it made the best flavored oil for pastas, eggs, potatoes and other dishes.

Thank you for the great feedback R Oki, I find this method to be the best way to preserve garlic for long term storage. Of all the methods I have tried this is by far the best. I’m delighted you found it useful in your kitchen too. Thank you very much for taking the time to comment and for watching.;-))

Absolutely, great advice, nothing is wasted with this preserving method and the garlic infused oil imparts so much flavour to anything you would normally use garlic in. Thanks for the great feedback.;-))

Delighted to help Caroline, thank you for watching and taking the time to comment.;-))

+Sue Hall thank you very much for the feedback. We find this method of preserving last for a year or more. We find freezing it causes a great loss of flavour, dehydrating it is quite smelly to store and can go a bit rancid or even mouldy. We use it in relishes, pickles and tomato sauces or concentrated vege stock. Sounds like you've had a bumper crop this season, should keep you going for quite some time. Roasted garlic is delicious as a flavouring for mashed potatoes and our Mediterranean roasted vegetables are filled with garden fresh vege and herbs. Just a few extra uses for the pungent little garlic bulb. Thanks for watching.;-))

It really is! No need to ever have wasted garlic again and it’s always on hand. Thanks for watching.;-))

+Edgar Barbera thank you very much. We are only too happy to help. Thanks for the great feedback and for watching.;-))

+Muslim Lady thank you very much, we are happy to help. Thanks for watching.;-))

You are most welcome. Thank you for watching and taking the time to comment.;-))

Thank you very much. Glad you liked it. Thanks for watching.;-))

Glad to help. Thank you for the feedback and for watching.;-))

Thank you very much for watching Elizabeth. Glad you found our recipe useful. Thanks a bunch for for the feedback.;-)) we'd love to hear about its success.😉

Find many werewolves? However, garlic is a vampire deterrant.

Ok van helsing

😂

Thank you, glad to help. Thank you very much for watching.;-))

Thank you very much, glad to help. We have lots of food preserving and money saving ideas to help you stop food wastage in your kitchen too. Thanks for the great feedback and for watching.;-))

Delighted to help. Thanks for watching and taking the time to leave such lovely feedback.;-))

+Veronica Salas thank you very much Veronica, we have quite a few preserving tips on our channel from keeping a lettuce to preserving ginger, herbs and of course oodles of pickling and jam recipes. Something for everyone, we are glad you found us too. Hope you're having a great week and thanks for watching.;-))

Thank you very much Bruce, we hate waste too. When we grow it the crop is ready all at once and we needed to find a way to keep it for later use. The little silicone tube is a bit grippy and when the garlic is rolled inside it the cloves pop right out of their skin very easily. Thank you very much for watching.;-))

Glad to help, thank you for you lovely feedback and for watching.;-))

What a lovely comment. Thank you very much, I’m delighted you have found our recipes and ideas helpful in your kitchen. We hope to provide you with lots more inspiration for a long time to come. Your feedback really made my day. Thank you for watching.;-))

Thank you glad to help, there’s no much we dislike more than wasting food or money. This tip should keep you from wasting either. Thanks for watching.;-))

Thank you very much for your lovely feedback Liz M. You should be able to always have fresh home preserved garlic on hand and no more waste. Just be aware that oil can become cloudy in the fridge but readily returns to its clear state at room temperature. That oil can be used as a garlic infused oil for salads and pasta or other cooking so it’s not wasted. The vinegar used in the ‘pickling process’ can also be used in salad dressings and cooking, if used soon. Just be aware that some types of garlic may take on a greenish/blue tinge after a while. This is an absolutely natural reaction and the garlic is still perfectly safe to eat and use. It doesn’t affect the flavour at all and doesn’t seem to happen with all garlic. The little melamine pouring bowls were purchased at a local kitchen shop, it has since been taken over by another chain and they no longer sell them. I have seen them in some Asian specialty grocery stores , I have just checked the bottom of them and there is no branding whatsoever on them to help you find a supplier. Sorry I couldn’t be of more help. I have 3 of them and I wish I had bought more before they became unavailable. I’m always scouting around in kitchen shops, if I find any available to buy I will certainly let you know. Hope that helps and thank you very much for watching.:-))

Thanks Chris, only too glad to help. Thank you for watching.;-))

Thank you for the feedback. Glad we could help. Thanks for watching.;-))

Glad it was helpful!, don’t forget you can use the used oil pasta, stews, salad and mayonnaise dishes. Never waste another garlic clove. Thanks for the lovely feedback and for watching.;-))

Thanks, so do you. Love your feedback and thank you for watching.;-))

Thank you for watching. I’m very happy to help. Happy New Year.;-))

Thank you . Glad to help. Thanks for the feedback and for watching.;-))

You are most welcome, I’m glad to help. Thanks for watching and taking the time to leave nice feedback.;-))

@@CheekysKitchen 💝🙏✨🌱✨

Sacapuntas thank you very much. Welcome aboard, we hope you enjoy our journey. ;-))

This definitely goes hand in hand with this video, being bulk that is.

The bowl method was way.... better

I actually just watched that video yesterday...what coincidence:)

+trnharris thank you for watching. You can also squash the clove with the flat side of the knife and the skin pops straight off but this method is only suitable for crushed or chopped garlic and not for preserving. Hope that helps. Thanks for watching.;-))

Thanks for your question Sacha, you can use any vinegar you like for this recipe. Don’t forget, once you remove the vinegar it can be used as well so nothing is wasted. It’s perfect for salad dressing, adding to soups and sauces as is the left over garlic infused oil, once you have used up the garlic which is perfect as you would use fresh garlic. We have quite a few naturally preserved recipes, including its own playlist. Pickled eggs, chillies, preserved ginger, jams, pickles, sauces, dressings and vinegars. We are busy but we are always looking for new recipes and ideas to share and we are delighted with your lovely feedback and thank you very much for watching.;-))

Thank you very much. Hope you find it useful in your kitchen. Thanks for watching and taking the time to comment.;-))

Thank you very much. Hope you find it useful in your kitchen. Thanks for watching and taking the time to comment.;-))

Thank you, we love handy money saving tips to share from the Cheekyricho kitchen. Thanks for taking the time to comment and for watching.;-))

Wonderful HummingbirdG7, glad you like it and thanks for your lovely feedback and for watching.;-))

By doing your instructions, I stored it, by now it it has bluish green on them, is it safe to use?

Yes it is absolutely safe to use. The tinge you describe us the reaction of the vinegar on the sulphur compounds in the garlic. It will not affect the keeping ability/shelf life, taste or texture. It doesn’t happen all the time and can occur more often with certain varieties and garlic that is a different age or maturity. Once it is cooked it normally goes back to a creamy white colour. Hope that helps and thanks for watching.;-))

My pleasure, Thanks for watching.;-))

You’re very welcome Little Blitz. Thanks for watching.;-)) welcome aboard, we hope you enjoy our journey.;-))

@@CheekysKitchen I made batch this morning. Tonight, T one on the grill. NRN

Oooo grilled steak 🥩, my favourite. I diced up some of this garlic for cheesy garlic toast with a French Chicken and bacon dish I cooked with baby beans and Dutch carrots. It was really good, that recipe will be coming this week. Thanks for the great feedback and for watching.;-))

Thank you very much, glad to help. Thanks for the lovely comment and for watching.;-))

Thank you +daluke61 it's a great way to always have fresh garlic cloves on hand. Thanks for watching. ;-))

+Nyl Kong glad to help, thank you very much for watching. Enjoy your weekend.;-))

You’re welcome. Thanks for watching.;-))

Thank you very much Mary. We are glad to.help, thank you for watching and taking the time to leave a lovely comment.;-))

That's wonderful feedback Jahyeon, we are so glad we could help. We were sick of buying fresh garlic and having it spoil before we could use it. Since using this method we have never wasted any more garlic and it is always on hand for use whenever we need it. Thank you very much for watching. We love our pressure cooker too. ;-))

Excellent feedback Giovanni, thank you for sharing. We love to hear how our viewers have adapted our recipes to their personal tastes and requirements. Bravo, thanks for watching.;-))

cheekyricho cooking wow ty for the response luv u tsup tsup

You are most welcome. We are glad you found our video useful and hope we can keep showing more recipes and time saving techniques to inspire you. Enjoy your weekend.;-))

+Seven Sevens thank you, glad to help. Thanks for watching.;-))

Thank you for watching.;-))

***** thank you very much for your feedback and request. I haven't made roasted garlic paste for preserving yet but leave it with me and I will see what I can do for you. Thank you very much for watching.;-))

Thank you Laurie, you MUST pickle it in the vinegar first or else it can make you very sick. You can use the vinegar in salad dressings or other }cooking if you use it straight away otherwise discard it. The oil will become cloudy in the fridge but regain its clear colour at room temperature or when heated. Thanks for watching.;-))

@@CheekysKitchen Not necessary to use the vinegar. Never used it and I'm still alive!!

Thank you for the feedback Pat, there is plenty of evidence to suggest that skipping the ‘pickling ‘ step can have serious health consequences. Botulism can be fatal and there is a grave risk of exposure to it if the garlic is not treated correctly. I have a duty of care to my viewers to introduce them To the most safe practices involving food preparation available. I’m afraid I cannot suggest to my audience to forgo this step. I am pleased you have suffered no ill affects from the treatment of the garlic you use. I hope your luck continues. Thank you very much for your comment and for watching.;-))

Thanks for watching.;-))

Thank you very much for your feedback Maris, we have a number of videos on preserving lemons, pickled eggs, fruit leather, apples, mangoes, garlic and ginger, tomatoes, strawberries, vanilla bean paste, numerous chutney, relishes, jams, butters or curds, herbs, jellies, sorbets, cordials, vegetable stock paste, pizza sauce, tomato sauce, we have an entire playlist devoted to Preserves. Another entire playlist for Passionfruit too. There is something there for everyone and we are adding to them all the time. Plenty of handy hints including keeping lettuce fresh, spring onions in the garden. Heaps of icecream and fruit sauce recipes as well. With over 1,035 videos in our collection there are too many to mention. Hope that helps and thank you very much for watching. Don't forget we do requests and try to be as helpful as possible. ;-))

Hey Bill M thank you for your feedback. Olive oil will often become cloudy and become a little ‘jelly’ like in texture. Once returned to room temperature or even heated it will definitely return to its clear and liquid state. This is completely normal, the oil is also excellent for flavouring salad dressings, pasta, sauces and cooking other dishes. Occasionally the garlic made develop a greenish or even bluish tinge during refrigerated storage, this is also perfectly normal and safe, merely a chemical reaction between the oil and the ‘pickled’ garlic. The drained vinegar is also nice to use in recipes when you remove it. I hope that helps and thank you very much for watching.;-))

Thank you John, I hope it helps stop wastage in your kitchen too. Thanks for watching.;-))

@@CheekysKitchen I buy the garlic in a bag that is peeled. I take out 2 cloves and eat them on a empty stomach first thing in the morning. That is better than nothing. Fresh garlic would probably be better.

Well John that’s a great preventative measure for colds and flu. Bet you haven’t seen any vampires either lol. Just be careful, of expiry dates, with peeled cryovac garlic they sell in bulk in fruit shops fridges. Garlic can be very dangerous if not treated and stored correctly. If fresh garlic starts to shoot, Richo either pops a few cloves, shoot side up, in my herb garden or I try to use it quickly as I find the fresh green shoots can be a little bitter so I generally remove them before cooking.;-))

@@CheekysKitchen I keep the garlic frozen. Zap them in the microwave for about 10 seconds. I will probably start doing fresh garlic when this is gone. Eating just one clove of fresh garlic on a empty stomach in the morning should be enough to reap the benefits. 30 minutes before breakfast and coffee.

Thanks for your feedback Richard, here in Australia, I store it in the fridge because of our extremely hot climate. Depending on the temperature of your garage it should be safe there. Olive oil always goes white and cloudy in the fridge but returns to its clear more liquid state when returned to room temperature. Occasionally the garlic may take on a greenish blueish tinge but it is perfectly safe to eat. It is just the chemical reaction caused during the preserving process. I hope you saved and used the vinegar as it is delicious in salad dressings, soups and sauces. The spent olive oil is also great to use after the garlic has been used as it is like a garlic infusion, perfect for brushing on grilled bread, when you don’t have time to make garlic bread. We have a Costco about 150 miles from us and we always stock up when we go there. The quality and price of the food is without compare locally. 2x quart jars would sure take up a lot of fridge real estate, I hope you can store it in cellar like atmosphere to keep it fresh. Thanks for watching and you question.;-))

Yes you can, thanks for the question and for watching.;-))

Thank you very much Sibel, this recipe idea was shared by an elderly friend, who was an avid gardener and has since passed away. I thought it such a handy idea, I simply had to share it. I researched it’s safety as best I could and found this to be the safest way to preserve garlic for long term storage. It will keep up to a year covered in oil in the fridge. Possibly longer but I’ve never kept it longer than that. Depending on the garlic, sometimes the sulphur in garlic will react with the vinegar and cause it to go a greenish blueish colour, it depends on the age of the garlic, species and also the sulphur content in the garlic. It is perfectly safe to eat, does not affect the flavour or shelf life, it doesn’t happen all the time but it does happen occasionally. This method ensures you always have garlic on hand when you need it. Thank you very much for watching, your lovely feedback and it is always interesting to hear where ur viewers come from. Greetings and best wishes from Australia 🇦🇺 We hope you are staying safe, well and healthy.;-))

@@CheekysKitchen Thank you, dear fot the explanation. Wishing you health, well being, and peace in this era...

Thank you Sibel, good food, good ideas and a smile are meant to be shared. Wishing you the very best for 2021 also.🙏🏻🌈🧑🏻‍🍳💐😋👍

Thank you Michelle, hope this recipe helps you in your kitchen too. Thanks for watching.;-))

Thank you for your enquiry, I haven't really tested it's shelf life because we use it continually but I have made a large batch that last about a year, just make sure the cloves are covered in the oil. Olive oil will go cloudy and a bit blobby when chilled but returns to normal at room temperature. By the way the oil is delightful in stir fries and salad dressing, subtle flavouring without the chunks. Hope this helps and thank you very much for watching.;-))

Perfectly good uses for the spent vinegar but it is also great in salad dressings, gravies and casseroles for that extra garlic flavour. Thanks for watching and the handy cleaning tips.;-))

Thanks for you question Destiny LeeZ, no you can’t taste the vinegar, it doesn’t alter the texture but it does preserve it enough to prevent the growth of dangerous organisms that are detrimental to health and it’s shelf life. I have stored it in the fridge for more than a year and been able to enjoy its flavour and health benefits until the very last clove. Hope that helps and thanks for watching.;-))

You can use plastic jars just so long as you sanitise them. Obviously you can’t put them in the oven or boil them but a weak water solution of Milton (baby bottle steriliser) or chlorine bleach will do the same thing. Just be careful not to splash the bleach on your clothes as it with definitely remove the colour and or cause holes in the fabric. It’s the same method they use in abattoirs and dairy farms to sterilise the food handling equipment. Be aware the garlic smell will remain in the jar forever afterwards though. We recycle everything so good on you for reusing something and saving it from landfill. Thanks for the question and for watching.;-))

Thanks for watching Sandra. Hope you find it helpful :-))

Thanks for you question. It is perfectly safe to eat. Simply a chemical reaction between the enzymes in the cloves and the preserving solutions. Sometimes it will take on a greenish hue too. Don’t forget the garlic infused oil can be used as well so nothing is wasted. Hope this helps and thanks for watching.;-))

It will work but all of the flavour from the garlic will leach into the oil, increasing the strength of flavour in the oil but greatly diminishing it in the garlic cloves. You might try using a garlic crusher to speed things up when you’re cooking. Hope that helps and thanks for watching.;-))

+The King Of Waffles thank you for your enquiry. You can use this in its raw state or use it I cooking. The container should be sterilised to prevent the food being spoiled by bacteria. If you are able to sterilise it, then it will be fine. Just be aware the container will absorb the garlic aroma and probably be unfit for anything but garlic in future. I always store this in the fridge in the interest of safe food practices, therefore, I have not tested its shelf life outside the fridge. Sorry I can't be of more assistance. Thank you for watching.;-))

Thanks for the question Harry. We’ve kept this for up to a year in the fridge and then used the oil in pasta, no waste. I haven’t tested it for any longer than that so I don’t really know. Hope that helps and thanks for watching.;-))

@@CheekysKitchen Thank you, and will do. 🙂

Thank you for your enquiry. It is a silicone or rubber garlic peeler. Most kitchen shops sell them. They are not expensive and make peeling garlic a very easy chore. Thank you very much for watching. :-))

Hi D W, sorry for the delay, just returned from a trans pacific crossing last night and internet was patchy. To address your concerns, balsamic vinegar is safe to use as is wine vinegar, don’t discard it though it’s delicious in sauces and dressings for pasta or salads but use it within a week or so. I have not used the vacuum packed pre peeled garlic you describe so I can’t comment. I don’t know if it has been treated or how old it is before you buy it so I always use fresh. It will keep for a year or more and garlic oil is great to use too, just make sure the garlic is always covered with oil to exclude the air. I have never stored the garlic chopped up so I have no idea how to preserve it, using this method. When freezing it in the oil I have found the flavour is much less intense when thawed plus the garlic aroma leaches out of even the best airtight container in the freezer and taints surrounding stored frozen food, not a biggie if it’s meat but I’ve yet to find a dish enhanced with garlic scented ice cream lol and trust me I’ve made some crazy ice cream flavours. In fact I have entire playlist of ice cream creations posted on this channel. The problem with crushing or chopping the garlic first is it limits the uses, if preserved whole, you have the option of slicing, crushing or using it whole. I can understand that when batch preserving, the time and mess saved when preserving already crushed garlic for later use has its appeal but I would coarsest chopped it after the vinegar step, I believe chopping it prior to marinating in the vinegar would increase the surface area of the garlic, exposing it to a much higher concentration of vinegar and ultimately leaching more of the garlic flavour from the bulb and depositing it in the vinegar. The result would be a more intensely flavoured garlic vinegar, at the expense of preserving the integrity of the garlic you are saving for later use. Likening it to a pickled garlic with a crispy texture that may be less than ideal in future applications. I do hope that helps. Thank you for you thought provoking questions and once again sincere apologies for my late reply. Thank you for watching.;-))

@@CheekysKitchen Thank you for your responses! :-)

Garlic peeler, made of silicone and bought it at local kitchen shop but I have seen them in line hope that helps. Thanks for the question and for watching.;-))

Thank you very much for your enquiry Wendy. I have used Rice Bran and grape seed oil successfully as a substitute in the past. Canola & sunflower would be ok too but not as healthy an option. I hope that helps and thank you very much for watching.;-))

Depending on the brand of garlic, it can occasionally take on a blueish or greenish tinge, due to the sulphur content of the garlic. It doesn’t affect the food safety, flavour or keeping quality. There’s oodles of information regarding this phenomenon available on the internet written by scientist and food or nutrition experts. As I am neither I will Leave it to them to explain the chemical reaction which can occasionally occur. Thanks for the question and for watching.;-))

Thank you for your enquiry Erika, I am not sure how long it keeps in the fridge. We have used it for about 2 months in the past and even use the residual oil in cooking. It is safe and fresh to use at least that long. Thank you for watching.

I’m afraid not David, the vinegar will strip all the flavour of the garlic away and the oil will absorb the remaining garlic flavour. You will end up with oily mush with little flavour. Hope that helps snd thanks for watching.;-))

Thank you for your feedback EJ Beil, I have stored it for up to a year in the fridge. Even the oil is good to use after that time in pasta sauces and salad dressing. Hope that helps and thank you for watching.;-))

@@CheekysKitchen I really enjoyed your video compared to several (6 I think I watched on this topic) others because you were concise and to the point without a lot of long drawn out explanations. :)

Thank you very much. Our channel is all about the food, not us. Some videos can be up to 50% self promotion. If I want to research or learn something, I don’t want to wade through 3 minutes of meaningless ‘froth and bubbles’ to get to the facts lol. We really appreciate your comments about our style, your valuable feedback validates our approach to providing useful information delivered in a timely manner. We are grateful to you for taking the time to leave your detailed and positive comments. Hope you are having a wonderful weekend.;-))

Thank you for your question, the pickling preserves the garlic prior to storing in the oil. Blanching will simply par cook it and potentially lead to its ability to deteriorate in the oil. There are several methods of removing the skin from shaking in a jar, rubbing in a tea towel to various utensils available for the job. In this video like many of our videos, we show , review and also unbox many items to introduce our audience to new, innovative or interesting practices. The bowl method works best with very fresh garlic, which of course at its prime for preserving. The silicon sleeve method works for fresh but also garlic which has aged for a while. Hope that helps and thanks for watching.;-))

cheekyricho cooking when removing the vinegar from the cloves, would it be a good idea to leave some in with the oil to stop botulism from forming? Or is this not necessary? Thanks :)

You can if you like but it is not necessary. The oil with float on top so the vinegar will stay in the bottom, continuing to pickle the cloves not exposed to the oil. Those cloves will be crisper and predominantly taste of vinegar and not the pungent garlic flavour you are trying to retain. It’s personal preference but not likely to significantly affect the outcome. Hope that helps and thanks for watching.;-))

cheekyricho cooking thank you!

Thank you for watching, I actually bought this silicone tube from a local kitchenware shop many years ago. I have seen them in kits and online, they last for a very long time and work really well. Thanks for watching and your feedback.;-))

+Steven Stewart thank you for your enquiry Steven. I always keep it in the fridge. The oil will get thick and cloudy when cold but return to its liquid state when it reaches room temperature again. If you refrigerate oil with nothing in it, it will react the same way to the cold. By the way that oil is superb brushed on bruschetta, flicked through pasta or used in a salad dressing so don't waste it. It is a delicious garlic infusion that will enhance any savoury dish you care to make. Hope that helps and thanks for watching.;-))

I have kept this safely in the fridge for more than a year. The garlic stays crisp with a fresh taste and the oil has a delicious garlic infused flavour which is perfect for pasta, salads, sauces and stir frying. Not sure how much longer than a year it will keep refrigerated as I usually make several jars, date and label them and always have a new batch on hand. We use a lot of garlic in our kitchen and whilst we do use hone grown garlic fresh when harvested the excess is always preserved for use all year round. Never wasting a single clove. Hope that helps and thanks for watching.;-))

Thank you for your enquiry. You certainly can use these in your recipe. You have given me an idea to try it too. Thanks for the suggestion and for watching. :-))

I’ve never stored it in the cupboard because we live in quite a tropical climate and I feel it’s safer to store them in the fridge. To be on the safe side I would recommend Refridgeration. Hope that helps and thanks for your question and for watching.;-))

That sometimes happens Christina, it is perfectly safe to eat. The sulphur and other naturally occurring compounds in some varieties of garlic can affect the colour when preserved. The flavour and integrity of the garlic is preserved but occasionally it will take on a green or bluish tinge. Thank you for your feedback and for watching.;-))

John I definitely store it in the fridge, the oil will become a bit cloudy but will return to its clear state when back at room temperature. The oil can be used in pasta sauces and salad dressing and will have some garlic flavour in it. Thanks for your question and for watching.;-))

cheekyricho cooking Thanks for responding

You’re most welcome, always here to try and help.;-)

cheekyricho cooking Oh, you have no idea. I’m a 70 years old man living alone in a motel and trying to be self sufficient. I have an instant pot, a toaster oven and 2 induction cookers and trying to cook for myself. Storing food is a challenge and working on canning so any tips I can get is always a help for me. Thanks again

Gee that does sound daunting John. You can cook ‘baked’ dinners in a family sized pie oven. We bought one of those recently from Kmart for $29 AUD and haven’t had a fail yet. All my hotplates are induction cookers, an Airfryer would be a budget addition with lots of applications. I have a ninja Foodi which is like your instapot but it has a grill and roast/ air crisp function. You can pressure cook things, then brown them or grill them for crispy pork belly, makes boiled eggs, baked cakes and cooks sausages and steaks to perfection without getting the fire brigade involved lol. If there is anything in particular you’d like to see, simply ask, we are always trying to help our viewers make the most out of their appliances and particular situations. It does look like you have a fair bit of useful kit and we have an entire playlist for preserves, jams, chutneys and sauces, in usable sized quantities that you may find useful. Our latest addition I believe was our 🥝 Kiwi fruit preserves and my Mum liberated me of one of my jars so I’ll have to make some more, it was easy and very delicious. Hope to help you into the future with some of our unique recipe ideas and thanks for the great feedback. Give the pie maker idea some thought, you might just get a surprise.;-))

You did nothing wrong. Chilled olive oil goes cloudy and will return to clear at room temperature. That oil is perfect for use in sauces, salad dressings and soups, it imparts a lovely garlic flavour. Be aware that certain types of garlic may develop a slight blue or green tinge over time. This is simply a chemical reaction between the sulphur in the garlic and the preserving liquid. It is perfectly safe to eat and doesn’t affect the flavour or texture. Hope that helps, thanks for watching.;-))

@@CheekysKitchen thank you 🙏🏻. I appreciate your response.

+nono p apparently it's the sulphur in some garlic, don't worry still safe too eat. Thanks for watching.;-))

Thank you very much for the feedback joeywyss. This method , whilst altering the taste slightly, will ensure a much greater shelf life. Thank you very much for watching.;-))

Thank you for your enquiry Karl. I would definitely store it in the fridge to keep it fresh until the end. The oil will get a bit cloudy and blobby from the cold but will return to its liquid state at room temperature. The garlic infused oil is wonderful To cook with too. Thanks for watching.;-))

Thank you for your feedback. It is perfectly safe to eat. The discolouration doesn’t harm the cloves or affect the flavour. It doesn’t happen with every type of garlic for some reason it is a chemical reaction with the vinegar but DONOT skip the vinegar step as this is the only way to safely preserve it. I have heard of some people simply covering the fresh cloves in oil and this can lead to botulism developing in the garlic which can make you very very ill or worse. It’s the vinegar that preserves it. It must be removed after a couple of days otherwise you end up with pickled garlic just like pickled onions. Hope that helps and thanks for watching.;-))

Yes it would be possible and it would stay crisp but much of the flavour would leach into the vinegar and it would not have the same fresh garlic flavour. More like a garlic pickle, if that makes any sense. Hope that helps and thanks for watching.;-))

All great questions Cherif. I live in quite a hot climate and prefer to keep home preserves in on the fridge because I don’t use any commercial preservatives and I have ample fridge storage to keep things handy and food safe. You certainly can use any vinegar you wish. White vinegar is the cheapest, has no flavours to interfere with the natural garlic flavour. The vinegar can be used in sauces, salad dressing and soups, if used relatively quickly. I have kept the garlic safely stored in the oil for up to a year. It may last longer than that but I prefer to make it in batches, label seal and date it as we grow or purchase any surplus to our needs. Hope that helps and thanks for watching.;-))

Thank you for your enquiry, I haven't encountered the garlic discolouring but one other viewer mentioned it. I am wondering if it is a type of garlic that is affected, if it has been treated with some type of preservative, Fungicide or how old it is. Elephant Garlic has really large cloves and is it possible the vinegar isn't sufficiently penetrating the cloves to preserve it? The oil will go cloudy and almost gel like but it will return to normal when no longer chilled. Even oil chilled with nothing in it will go cloudy. I would not eat garlic which had changed colour as you describe. I would not recommend you eat it either. I have no idea if it is safe or what has happened to your batch but you cannot be too careful with food safety? If you ever have any doubts about any food for whatever reason please don't use it. I have had properly stored food spoil well within its expiry date and other food still fresh after its use by date. You don't know how it's been treated prior to you buying it regardless of how carefully you look after it. I'm sorry you have had a problem with our recipe. I hope this information has helped.;-)) as you followed our recipe I cannot imagine how this has happened.

+Ana Whitfield Change to Blue

Turning blue is a consequence of fermentation. It will not hurt you, some turn blue, some don't. Black garlic is white garlic that has been fermented in a specific way.

Thank you very much Annie, I have answered this question so many times, I have never encountered this situation and been using this method for many many years with great results. Thank you very much for watching and taking the time to comment.;-))