Storing Garlic in Wine or Vinegar and Refrigerating

September 28, 2017

Storing Garlic in Wine or Vinegar and Refrigerating

Peeled cloves may be submerged in undiluted (full-strength) wine or vinegar and stored in the refrigerator. Adding wine or vinegar to garlic provides an acidic environment (less than pH 4.6) so that Clostridium botulinum cannot grow. A dry white or red wine is suggested; white or wine

A dry white or red wine is suggested; white or wine vinegars also work well, but balsamic vinegar may be too strongly flavored. You may also add a small amount of dried spices, such as peppercorns, hot chili flakes, cumin seeds, or bay leaves, if desired.

The garlic-flavored liquid and the garlic cloves may be used to flavor dishes. The garlic–liquid mixture should keep for about 4 months in the refrigerator. Label the refrigerated garlic–liquid mixtures to show the preparation date and a “best before” date.

Longer storage should not result in an unsafe product, but mold growth may develop and flavors may change. Do not store the garlic–liquid mixture at room temperature because it will rapidly develop mold growth. Discard both the cloves and the liquid if there are signs of mold or yeast growth on the surface of the wine or vinegar.





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