[shokkyy]

Does anyone have recipe for making equivalent to Lazy Garlic? I have a jar and according to that there's nothing in it but chopped garlic and white wine vinegar, so it sounds as though it should be easy enough. I just wondered if anyone had tried this,  to give me some idea of garlic/wine vinegar ratio, and any tips on avoiding botulism

[catllar]

Have  you considered just chopping it up and open-freezing it before bagging it up to use as needed? Garlic butter also freezes well.

[wighty]

I make Lazy Garlic every year.  Wait for the garlic to dry out, about four weeks, peel and then chop in my food processor, cram into sterilized jars and cover with white wine vinegar.  The jar I'm using at the moment is from 2008 and there is no difference in taste.  I usually add it to what I am cooking with a fork but any vinegar quickly gets 'evaporated' off.

[shokkyy]

That's great, thanks for that. I'm definitely going to try that this year. I want to use my home-grown garlic, but on the other hand Lazy Garlic is just so much faster and easier when you're in the middle of cooking something

[daisy1990]

I think the risk of botulism is very overstated, I have been preserving garlic in oil for years and have never had a problem.  There may be a theoretical risk but has anyone out there ever heard of anyone having botulism from garlic?