I've heard that one can store peeled garlic cloves in olive oil.
Do you have to blanch or otherwise sterilize the cloves before putting
P.S. The Siberian Red and the elephant garlic came on like
gangbusters; the kitchen smells like a little slice o' heaven.
You need to soak the peeled cloves in vinegar overnight to acidify them,
then they're OK for a few months refrigerated in oil. And the vinegar
makes great salad dressing!
Or just pickle the cloves.... I've got a couple of recipes on my personal
page in the .sig below.
FWIW, much of the large amount of garlic consumed by Asians in general and
Koreans in particular is in pickled form.
Yours in bad breath,
Gary Woods AKA K2AHC- PGP key on request, or at www.albany.net/~gwoods
Zone 5/6 in upstate New York, 1420' elevation. NY WO G
Does this affect the flavor at all? Does the vinegar? I can't stand the
smell of vinegar and conversely the taste because my mother tortured me with
it after a 2nd degree sunburn and the smell sends me running for a lukewarm
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