{"id":59250,"date":"2025-04-14T07:28:55","date_gmt":"2025-04-13T21:28:55","guid":{"rendered":"https:\/\/www.tomgrimshaw.com\/tomsblog\/maintenance.html\/?p=59250"},"modified":"2025-04-14T07:28:55","modified_gmt":"2025-04-13T21:28:55","slug":"how-to-preserve-garlic","status":"publish","type":"post","link":"https:\/\/www.tomgrimshaw.com\/tomsblog\/?p=59250","title":{"rendered":"How To Preserve Garlic"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-59251\" src=\"https:\/\/www.tomgrimshaw.com\/tomsblog\/wp-content\/uploads\/2025\/04\/Preserving_Garlic.jpg\" alt=\"Preserving Garlic\" width=\"772\" height=\"1046\" srcset=\"https:\/\/www.tomgrimshaw.com\/tomsblog\/wp-content\/uploads\/2025\/04\/Preserving_Garlic.jpg 526w, https:\/\/www.tomgrimshaw.com\/tomsblog\/wp-content\/uploads\/2025\/04\/Preserving_Garlic-221x300.jpg 221w\" sizes=\"auto, (max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><\/p>\n<div dir=\"auto\">Garlic intact for a year: how to preserve it? The trick?<\/div>\n<div dir=\"auto\"><\/div>\n<div dir=\"auto\">Experienced cooks will surely know this method of preserving garlic.<\/div>\n<div dir=\"auto\">First, take half a kilo of garlic cloves and soak them for about an hour in warm water. After drying them, peel them and you will see that they will peel off easily because the skin has softened.<\/div>\n<div dir=\"auto\"><\/div>\n<div dir=\"auto\">Next, place all the garlic cloves in a sterilized glass jar. Pour two tablespoons of coarse salt, should be about 30 grams of salt. Then add a few tablespoons of apple cider vinegar or, if you prefer, pour in the wine vinegar, this ingredient will help keep the garlic intact.<\/div>\n<div dir=\"auto\"><\/div>\n<div dir=\"auto\">Finally bring some boiling water and let it cool. Before closing the container with its lid, cut a slice of lemon and place it on the garlic. Close the jar very airtight and shake it so that all the ingredients are mixed.<\/div>\n<div dir=\"auto\"><\/div>\n<div dir=\"auto\">This way, you will keep your garlic cloves for more than a year in perfect condition and they will not rot. You can eat them whenever you want, without having to peel them whenever you need them. This method is used by many cooks, it is practical and most of all effective.<\/div>\n<div dir=\"auto\"><\/div>\n<div dir=\"auto\">Creat to: Badre Salhi<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Garlic intact for a year: how to preserve it? The trick? Experienced cooks will surely know this method of preserving garlic. First, take half a kilo of garlic cloves and soak them for about an hour in warm water. After drying them, peel them and you will see that they will peel off easily because &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.tomgrimshaw.com\/tomsblog\/?p=59250\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;How To Preserve Garlic&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[137,5,6],"tags":[],"class_list":["post-59250","post","type-post","status-publish","format-standard","hentry","category-gardening","category-general-interest","category-health-tips"],"_links":{"self":[{"href":"https:\/\/www.tomgrimshaw.com\/tomsblog\/index.php?rest_route=\/wp\/v2\/posts\/59250","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tomgrimshaw.com\/tomsblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tomgrimshaw.com\/tomsblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tomgrimshaw.com\/tomsblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tomgrimshaw.com\/tomsblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=59250"}],"version-history":[{"count":1,"href":"https:\/\/www.tomgrimshaw.com\/tomsblog\/index.php?rest_route=\/wp\/v2\/posts\/59250\/revisions"}],"predecessor-version":[{"id":59252,"href":"https:\/\/www.tomgrimshaw.com\/tomsblog\/index.php?rest_route=\/wp\/v2\/posts\/59250\/revisions\/59252"}],"wp:attachment":[{"href":"https:\/\/www.tomgrimshaw.com\/tomsblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=59250"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tomgrimshaw.com\/tomsblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=59250"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tomgrimshaw.com\/tomsblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=59250"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}