[JohnB47]

Hi.

I know not to pickle garlic in oil but I've read a bit about pickling it in vinegar. The thing is, it's talked about as pickling to produce a different sort of flavour or texture, not just to preserve.

So, can I pickle garlic to use later (months later?) exactly as I use it fresh or will it be softer and/or taste different?

Apart from keeping garlic in a cool dry place, is ther another way to store it for the future?

I've grown lots and probably won't be able to eat it al before it dries up. (And yes, I will be using some to provide 'sets' for next years crop).

Thanks.

[LilacSandy]

Hi John,

You can peel and then just freeze them then you will not get the vinegar taste.

[JohnB47]

Hi John,

You can peel and then just freeze them then you will not get the vinegar taste.

Didn't think of that. I'll try it with some. I wonder how long it would keep frozen?

[LilacSandy]

I use mine from the freezer and they last until the fresh crop is ready again, these are usually the small cloves and the centre cloves when I take the large outside ones to replant later this month.  I also string 1/2 of the crop and hang in the shed for use as fresh garlic, and if kept frost free should last till after the December festivities.

[JohnB47]

Thanks. I'll definitely try freezing.

I'm wondering how do they defrost - a bit soft? Also, does it matter if you don't peel before you freeze? I'm thinking that the skin might come off easier when defrosted.

Perhaps I'l experiment.

[DD.]

if kept frost free should last till after the December festivities.

It should last way longer than that.

The stuff I harvested in June 2010 didn't get planted until March 2011. It was still solid & not showing any signs of trying to sprout.

[sarajane]

I chop mine before I freeze.  OK its takes a while to stand peel and chop but then when I need any its just a case of taking out the spoonful etc for what I need.

Freeze it like this on a shallow tray and its easy to cut/break off what you need or do it in ice cube trays and when frozen bag up the squares.

[Trillium]

Do you find the freezer takes on a garlicky smell?  I know that frozen onions will dominate the freezer with their odour.

[PeterP]

All ideas are worth trying that are mentioned.
In another post I said I was going to try a
slightly different pickling method.
Which was just stick the separated and
skinned cloves in wine/cider vinegar for
a couple of weeks or so.
Take it out and use the flavoured vinegar
for whatever.
then put the cloves in low salt Soy.
I did that a month or so back.
The cloves are lovely and crunchy and
have a great flavour with cheese etc. 

[wighty]

all I ever do with my garlic is peel it, whizz in the blender, cram into a jar and then pour white wine vinegar over it.  I'm still using a jar from two years ago and it's not lost its 'kick'. I have three jars from this years crop so probably won't bother next year. 

[LilacSandy]

A couple of months ago I chopped up a load of cloves mixed them with 1/2 lb of butter and rolled into a sausage shape and frozen. 

Great for putting between sliced baguette for garlic bread or adding to mash potatoes etc.,  I have also just put a roll of butter into the freezer with the last of this years mint finely chopped in to add to peas or mash.

[sarajane]

Do you find the freezer takes on a garlicky smell?  I know that frozen onions will dominate the freezer with their odour.

It could do but I make sure it goes in a tub which is then double wrapped (just to be on the safe side

[stompy]

Do you find the freezer takes on a garlicky smell?

Yes it does dominate the freezer, we know from bitter experience. 

The kids wouldn't eat the garlic smelling ice lollys 

[PeterP]

Hm!
That must explain why I have never seen
garlic flavoured ice cream in Italy !
 

[Trillium]

  Kids are so picky these days.