HOW TO PRESERVE GARLIC FOR YEARS! ULTIMATE PREPPER TRICK!

[@OFFGRIDwithDOUGSTACY]

GET YOUR Ts HERE! shop.bonfire.com/offgrid/

[@OFFGRIDwithDOUGSTACY]

Serenity Acres Homestead probably next week ✔

[@andreajewkes5724]

thankyou

[@123MsClarence]

Hello, would kombucha work instead of cider vinegar?

[@ice9594]

I had to wait til 2:24 to get to the info. Not cool.

[@fatimavazquez6337]

I have lots of peeled garlic can those work as well or they have to have skin on???

[@TheWonderwy]

Thank you Stacy. Another quick and easy way to preserve the garlic harvest. Options are good for food storage. What was it Doug likes to say? " Three is two. Two is one. And one is NONE!" God bless you. Take care. And stay vigilant.

[@sjt4689]

I used my last batch of sauerkraut ferment liquid to speed fermenting everything. It's amazing how quickly it works compared to the first time around. My family is Russian, so I grew up with all sorts of stuff like this. The fermenting liquid from this can also be mixed with honey for a natural cough syrup / antibiotic syrup. Amazing stuff! Try simmering garlic in full fat, raw cow's milk some time. It makes a wicked hot cold & flu drink. Not the prettiest smelling or tasting beverage, but even as kids we got used to it & even began asking for it the second we felt 'off'. I grew up with my grandmother making this concoction at the first sign of any cold or sore throat. We never saw doctors as kids & were incredibly healthy. In addition, immune stimulating & digesting stimulating herbs & roots in a sweet wine or brandy base as tonics. Truly incredible! A TBSP per adult or a TSP per child is a large enough dose & really does work for stomach ailments, onset of flu symptoms & more. I'm very grateful for the way I grew up. We were so-called 'poor', yet never went hungry & rarely were actually 'sick'. Learned so much from my grandparents & older relatives, knowledge which I still use to this day.

[@se5594]

I love this! ❤

[@TRUFIVE50]

Beautiful! Thank you! When say immune stimulating root, would that be like echinacea root?

[@AaronVets]

Cow’s milk is for baby cows. 🐄

[@kimberlyfullen8260]

I have a question. I fermented 2 jars of daikon radish kimchi recently. I made the batch the same day. Same utensils same everything. I divided it up into the 2 separate quart mason jars. And to my dismay. One jar had mold growing on the top but the other jar was perfectly good. What did I do wrong? I’m perplexed.

[@kimberlyfullen8260]

The only thing that I could think was maybe I didn’t pull all of the air out of the jar that had molded on me. I use the little compressor tube that came with my fermenting lids to suck the air out of the jars you are using to ferment foods. Plus I had the food in the (molded) jar covered with the liquid and weighted down also with the glass weight. I was so sad when I saw mold in the one of the two jars. It was a labor of love making the kkakdugi

[@roxieamos]

Hi Stacey: I missed this one, read all the comments and have some gathered questions; 1.Does the medicinal qualities change? 2.Can you use the acv afterwards for anything? 3.do you not peel it until you use it, as the garlic changes compounds? 4.it's been shelf stable for a year while fermenting, why does it then have to be refrigerated when you start using? 5. did you use your homemade ACV or store bought? 6. In refference to power what does RO! mean? 7. Why no Botuilism worries? Thank you, love your videos.

[@rufia75]

4 years later, no answers. Kinda sad. 1. Yes definitely. They made an acidic environment. When you physically damage (crush, chop, whatever) RAW garlic, it THEN creates allicin (the superhealth compound garlic is famous for) over the next 5 minutes. However, if garlic is exposed acidic environment of lower than 4.4, it INACTIVATES it's ability to create allicin. They put the cloves in undamaged into this. So, these cloves will never be able to create allicin once the vinegar penetrates the clove, which is probably fairly quick. However, it will still taste very good and the flavour and texture changes. There are other health benefits to garlic besides allicin, but it's responsible for the majority. I'm not saying to not try this recipe (I will likely try it this year for a small amount of our garlic), but just to inform you. 2. Idk, my guess is that it is now garlic-flavoured ACV, soooo if you have a recipe you use ACV in that would benefit from a garlic flavouring, try that. Maybe a salad dressing as she kinda semi-mentioned. 3. I believe with this recipe, the skin kinda disappears/dissolves/becomes part of the garlic that you would use. 4. This isn't really a ferment actually. It's a pickling. There is a clear difference though some people will argue that, I suppose. Fermentation involves use of safe natural microorganisms to break down and preserve food. The vinegar will deactivate this process due to the extreme acidity the ferment can't get started (in fermentation, microorganisms will create a safe acidic environment, but not this acidic and not this instant). No idea why they are saying it needs to be refrigerated once you start using. I suppose the caveat here is if they used organic ACV with mother, there would be acetobacter bacteria in there (these guys convert alcohol into acetic acid), but I don't think they would be interested in doing much of anything to the garlic and would likely be dormant and/or dead for much of this product's lifespan? It's really not a ferment again, but yes over time the vinegar will change the texture and flavour of the garlic. 5. I'd guess they would make their own, but I would caution some wariness there, unless you are able to test the acidity yourself with a reliable pH tester. storebought has pretty standardized acidity to my understanding, so the safety is standardized. Depending on the apples used, their condition and sugar content, all of the exact steps in your specific method of making ACV which will affect the quality of end product (natural occurring yeast vs storebought, did you add a yeast nutrition product, did you separate the process into 2 steps or just kept it open to air the whole time, did you add ACV starter culture or not, did you sterilize or sanitize your containers before fermenting, did you keep the ACV away from sunlight, etc). This could result in much lower acetic acid % than storebought meaning you could have a pH that isn't as acidic as you expect. Who knows, perhaps not enough to keep the food safe from botulism growth. Very unlikely probably, but why risk it? Get a pH reader at least if you're going this route. 6. No clue 7. Answered above but a pH below 4.6 prevents botulism spores from growing into active cells/reproducing and from creating the botulism toxin that can be so deadly. Storebought ACV is reportedly around 2.5, so that is magnitudes more acidic (pH level 3 is 10x more acidic than pH level 4) than required. BUT garlic itself sits around pH of 5.3-6.3 depending, so I would recommend that you test the pH before consuming to ensure pH stayed below 4.6. Yeesh, I hope this helps someone.

[@piedpiper7051]

@@rufia75 Definitely helped me. Thanks!

[@jonebner7811]

@@piedpiper7051 Helped me, too!!!! Thank you!

[@marijenkins2674]

​@@rufia75thank you ❤

[@jeffpiper7430]

@@rufia75 thanks , i was going to ask some of the same questions

[@babaali009]

In Persian (Iran) they do what you did but they use clay jar then they leave it outside under the sun, as days goes by it will became dark and very soft they call it Seven Year Garlic. Do not forget to keep adding vinegar….

[@yiayia1026]

Hi Stacy. In Greece we also have this Toursi which is a mixture of different vegetables like cauliflower, peppers, carrots, parsley , celery, banana peppers, onions and garlic. It is amazing so i loved this video you are awesome. thanks for all the wonderful videos that you and Doug make to share all over your experiences with us. it is much appreciated. Many blessings to you both.

[@metoo3705]

Do you have a recipe to make that? It sounds anazing

[@MarysNest]

Hi Doug & Stacy, I learned about your channel from another channel (I think it was Linda’s Pantry). I am so glad to learn about you. Your information is outstanding. I found it so interesting how you put the paper between the jar and the lid. My Mom - who is 93 now - always does that to provide what she considers a “better seal” to prevent leaks. This concept for preserving garlic is amazing. My best friend from college (many years ago...I am in my 60s now) was Armenian. She has since pasted away, which was heartbreaking, but I have wonderful memories of how I loved going to her parent’s home because they had so many delicious foods...which were all so new and exotic to me in the early 70s. Thanks for sharing all your wonderful information. Look forward to learning lots from you both!! Love, Mary ❤️😘❤️

[@pamcooper5837]

We do that with hot peppers too. We don't wait a year, usually a few weeks, but we just keep topping off the peppers when it's used down. We usually replace them every year. I will give this a try with the garlic. Thanks for the tip.

[@parveengarg8900]

Plz share ur Receipe

[@CaptainsLady]

Got mine abrewing…thanX! Stacy! And tell Doug good job…for finding a wonderful wife to share in his dream of being off grid! Glad to see y’all enjoying life as it was meant to be! God bless✝️💟

[@judygilleland9384]

It would be nice to see you using the garlic, after the year of waiting. What happens to the peels--do they become edible?

[@ConnecttheDotsBaby]

I'm thinking the same thing. I bought peeled garlic and why can't I use them.

[@enragedbutterfly]

The skins are edible fresh. Used to thicken like flour would.

[@margaretmitchell6236]

I'm going to add that to my arsenal of natural products. I already do a Master Tonic which I must admit works very well. I've been taking it at the beginning of flu season every year for 4 years no flu! I love all these natural kind of recipes and things that you do I'm really getting into it. Next spring I'm going to start doing a lot of the things you're talking about. Just waiting for the warm weather to start planting my garden!

[@theatticbarn1799]

I watched this video last year and my garlic should be ready this September. I’m excited!! I put it in the back of my pantry and when I open my pantry I can smell it. It smells soo good to.

[@natureboy6410]

Try a gaumanian relish/hot sauce. Its great on a lot of stuff, simple, fermented and lasts forever. Got this from a friend of mines mother, an 84 year old gaumanian woman a few years back. Its called finna denne. (fin- as in the "fin" on a fish, -na-as in "nut", den- as in "tin", -ne -as in "knee") She would take a large jar and fill it 2/3rd's of the way with Finley diced sweet onion, then pour light soy sauce about an inch or so above the top of the onions, mix regular soy sauce half and half with water if you don't have the light, sometimes she would add water anyways cause she said it was to salty, then add and mix just enough vinegar in to where you can taste it. Then she would take a small hand full of these small, multi colored, fire ball peppers that are grown on a small bush/tree in guam, using the back of a metal spoon and a saucer, she'd smash those little fire bombs up into tiny little pieces, then using the juice from the jar, rinse them off into the jar then mix well. Can be used right off the bat, but like anything else thats fermented, it's a hole lot better if you let it set for a while. I like to wait at least 2 weeks, but the darker the onions get, the better it is. If it ever starts getting low, just add whatever it needs. I'm still eating off a batch that I started over five years ago. I know my spelling is wrong, but this goes great with rice and kala guin. Real simple cold dish that is small diced meat(usually chicken), lots of chopped green or spring onion, lemon powder and/or juice to taste, sea salt, some of those little hot peppers to taste, chill well. Serve with hot rice and finna denne to top it.

[@eckankar7756]

I've been preserving garlic like this for over 50 years but always peeled the paper off first. I've not waited a year to use but you could. I use a tooth pick to punch a hole in each clove so the vinegar gets inside easier.

[@stephanienuce7711]

Yay!!!!!! I have been waiting for these ' old country' recipes Stacy!!!!! You are making me very happy! Definitely doing this!

[@HeritageWaysKatie]

Me too! Heritage Recipes!!

[@blackcitroenlove]

What happens when your old country is this country though? I'm Indigenous

[@automaticnostatic2148]

don't tighten the lid or it will explode

[@patricianunez4025]

Love you Stacy and Doug. You are living my dream. God bless and keep you always Pat from southern Indiana

[@TheSunRiseKid]

WOW!!!! planting around the chicken coop is one of the best ideas I’ve seen in a very long time!!! What a great idea!!!!

[@richardbohlingsr3490]

I do similar. I put peeled garlic cloves in a bottle (2/3 ) full and cover with olive oil, and keep on the counter. When I use garlic oil, I top the bottle off with fresh olive oil and give it a shake, then set it back on the counter. Re-fresh the bottle about 1 time a year. Save the oil in the bottle, dump the old garlic, wash and restart a new batch. Great for sauté or salad dressing.

[@kan-zee]

Does it have to be Olive oil...can this work with veggie oil ?? If you open the jar , will you have to use it all up..or can you reseal it and use it , months later ?

[@richardbohlingsr3490]

No to keeping it sealed up. It sits on the stove and we use it as we need it. Never had a problem with it going rancid. Veggie oil should work fine, we just like olive oil. I have a glass screw lid Arizona tea bottle with a large opening that I keep the oil in. We do a lot of stir fry's. I keep the bottle full so the oil takes on the garlic flavor and the oil in the bottle gets replaced from use regularly.

[@lindadykes51]

Why do you dump the garlic? Can you not find some way to use it??

[@richardbohlingsr3490]

When the oil loses it's garlic flavor from adding new oil, the garlic is spent and I renew the bottle. I suppose you could use the old garlic cloves, but there is not much garlic flavor in them.

[@rondaszkiewicz4077]

Olive oil does not rot like veggie oil, it lasts for ever.

[@seekingtruth7355]

Thanks Stacy! Just watched the current video where you opened this jar so I came back to watch your original video! Sure is great to see so much prepping progress!! Thank you and have a wonderful day!

[@sherrydonald9822]

Stacey, you are a true wealth of information and trust me, I've been taken notes and dragging my daughters in to listen. Thank You for sharing all the valuable information that you share, I appreciate !

[@shirleylake7738]

I am just thrilled to try this easy recipe.I can't wait to try it. Thank you Stacy.I do not have chickens as I live in an apartment . Our family has used elderberry since my dad was a youngster.I will pass the info to those in the surrounding farm area that do have chickens.

[@debbiecurtis4021]

STACEY AND Elderberry Man, I took your advice on taking elder cuttings. I've got 10 rooting up now. I'll plant 4 in my garden, and gift 2 each to 2 prepper friends.

[@kgfloyd3882]

Stacy this is great I love garlic, thank you for sharing

[@cindymaag4212]

Stacy - So, do we "mush" it all together in a year? Do the skins/papers disintegrate? Or does it all become a "paste" that we can spread or mix into recipes? Or do the heads and cloves remain separate? Thanks for "nuggets". I love learning from the two of you!

[@Seek_Him]

Does anyone know? It's been several years since this comment

[@katrinlausch3078]

There is a video by them "She waited over a year to show you this!" and she opens the jar there and eats the garlic!

[@patriciacesare4608]

@@Seek_Him Hi Maranatha, look for Doug and Stacey’s video titled “She waited over a year to show you this” They unveil the garlic and give descriptions and ideas. The subject actually starts at marker 10:45. Hope you see it. I just whipped up a jar today but need to get more fresh garlic to fill the jar completely. Check out many of the comments.

[@Seek_Him]

@@patriciacesare4608 Thank you, I just bought extra garlic to do this.. I will look it up

[@LivingTraditionsHomestead]

I love this, Stacy! And it will look so pretty on the counter for the year as we wait. Thanks so much! I learn so much from you! ~Sarah

[@deborahschaub2925]

Just ordered my mason top fermenting kit plus more pucks. Can’t wait to get them. Thanks you guys :)

[@HoosierDaddy611]

I did a quart of this and it started fermenting right away...Day two I could see the lid bulging, so I released the pressure...Day three same thing...I took the lid off and it just about bubbled over, so I put a waterless fermentation lid on until it settles down...Really enjoy your video’s!...

[@vkidshomeschool8252]

Hi Stacy. Great share, thanks. Next year do we peel before using or does the peel become edible too?

[@MargoSki1959]

I am a chef retired. I’m a Girl Scout life long. I’m a farmerfarmer as a kid. I am Polish. And I lLOVE garlic. And I am a survivalist. Thank you very much for sharing this piece of information I can’t wait to get some garlic and put it in pickle jars with apple cider vinegar thank you thank you thank you 🙏😁😉🙃😇!!! 🇵🇱🛶🌈👩‍🍳🇺🇸

[@victoriacohen3319]

G’day Doug & Stacey, great advice, I also do this for my hot chilies raw sliced seeds too, the apple cider vinegar take the really hot heat out to make it way more palatable. I store them in the cupboard until opened then in the fridge. Also I put olive oil on top too. I will try a batch of garlic with the skins on, as I normally skin, clean and seperate them! Thank you so much for the great content inspiring the world of self sufficiency! Many Source blessings with love light laughter joy fun creativity play happiness adventures, may peace be with you all! Victoria Australia xoxo

[@ConnecttheDotsBaby]

Hello, I was just searching for an answer about peeling the garlic. Thank you for that. I put them in olive oil and it was horrible. Everything I used with that oil ruined the dish. Stacy doesn't answer her comments. Thank you for sharing

[@honeytoone8610]

Do you have to put it in the fridge after you open? Also , will it still retain its medicinal properties? Thank you.

[@darlenep5206]

I am going to Try this ! We Plant TONS of Garlic,, Looking for ways to Preserve it ! Thanks for the Tip Stacy ! Love you Guys !

[@susannminall7456]

Thank you for the great video.

[@rebeccaantram7279]

I’m so doing this. She is a wealth of inspiration and information 🥰

[@sallywall4385]

Thanks so much! My grandson is all about garlic, he loves it. I am doing this for him.

[@TarryLordTarry]

I love when God leads me to certain videos. I pondered how to preserve garlic. Thank you!

[@quiltstuff454]

I made up a jar last night with the end of last years harvest. Can't wait to try it in a year. I made many jars of the fermented garlic, last summer it's my first time having it and the taste is amazing! Thanks for the great advice.

[@cindyebner5556]

I am new to all this stuff. Do you have to refrigerate it after opening it up?

[@marybettfuoss2287]

Made some couple weeks ago, just pulled it out today. couldn't help but pop one in my mouth, really good.

[@lisabooker6405]

Well it don’t get much easier than that does it? AWESOME idea. Definitely going to try this one too! TFS Love, hugs and blessings ~Lisa

[@sandrad518]

I've purchased more garlic since I started watching your videos than I have the rest of my life, lol. I love garlic, but usually went for the pre minced in a jar

[@KashfuzzCrochet76]

I love your dog snoring in the background. 🌻🌻

[@TheWonderwy]

I'm curious if you have any of this left after 6 years. If so, how is it? How does it compare to honey garlic?

[@loboalamo]

cool! simple enough. Quick. I lke using raw honey, vinegar and Red/pink salt.

[@LydiaApril]

Yes, bring on the garlic recipes! Can't wait to give them all a try!

[@carolburnett8372]

Thanks -- so I am assuming that after it has fermented a long time, then you can put it in the fridge and keep indefinitely ??? Is this right? Thanks for sharing your secrets to help us.....

[@haydehabdolahian7691]

We Persian do that too but with salt and we make sure to boil vinegar so it won’t have water in it , the longer you keep it the sweeter it gets 😋

[@christinaelliott5582]

Once the garlic has been eaten can the apple cider vinegar be used in salad dressings and / or reused to jumpstart the next batch of garlic? What precautions might there be for either of these uses of the apple cider vinegar after fermenting a batch of garlic?

[@krosspub]

Thank you both for all you are doing! If I may, I would like to ask for a little clarification on this video. First, what is and why did you use the paper under your lid? But most importantly, if I understand correctly, this process will sit in the pantry for a year or more. Then when you open it and begin to use it, you store it in the refrigerator. Will it continue to be good to use for years, or should you use it up within a reasonable amount of time? Thanks again! Love you guys!

[@hollyhock3945]

Will definitely give this a try when I find some organic whole garlic. We really enjoy garlic and my husband eats it raw every day.

[@swabbyusn4136]

Learn something every time I watch your presentations. I thought I knew everything.. oh my wrong again.!

[@contact3604]

Thanks Stacey! Wow! Im sure, going to try this. Garlic! Mmm l just love it! Moira From England.

[@lynnrabe4428]

i love recipes from different parts of the world, i make middle eastern and indian dishes and its so fun. havent had Armenian so i am looking forward to the videos, thank you for sharing!

[@simplyraisingarrows7369]

How awesome ! What paper did you put on it ? Are the jars just cleaned ?

[@walbathreadkiller]

Missed you yesterday. I have some wild starts of garlic that come up each year, but they don't clove. They work in recipes, but I don't think they would work for this. My mom had planted elephant garlic and it was established for years. Then the guy mowing her yard thought he should mow the raised beds as well and they never were the same after that Blessings.

[@zoeshorthouse7913]

Another great video. I love learning "the old ways".

[@mikelaney3026]

Just great information thank you young lady God bless you and yours and God bless the USA

[@Fidg234]

Great way to keep from throwing out old garlic I haven't used. Need it for a recipe then when I need it again it's no good. Thanks Stacy - will be doing this.

[@olbear9984]

Saw your Vid. Great, just put up 2 pints. Love garlic. Great for heart. 84 year old puter upper . Thanks.🐻🤗

[@monagriggs6352]

Thank you Stacy, I think I will try this🥰

[@greenrage2484]

Thanks Stacy... Was your own homemade vinegar strong enough to use? I know-with the mother in it...... and any ideas as to why you leave the skins on..? It is a lot easier...but just wondering if there was some reason to it.... looking forward to your follow up..

[@AudreySmallcombe]

Much appreciated, thank you. Love from London, UK.

[@karlya1736]

This is what I made almost a year ago! One more month ! Do we peel them or is the skin part of the magic now? Thanks for all you guys do to educate us on being proactive about our health!

[@AngieMusicArt]

This is wonderful! Is it ok to use white vinegar as well? I have a lot of garlic I want to preserve! Good information! 😊

[@jenniferbeach6166]

Stacy, do you make a master tonic (garlic, hot pepper, horseradish root, ginger...etc), if so, will you do a video on your version? Thanks for sharing all your great info and nuggets.😁

[@lisabaughman6949]

I would like that too.

[@suewilkinson5855]

Sounds like you're describing fire cider. Google the recipe. It's much better than Tamiflu--my husband and I were exposed to this year's terrible flu and started to come down with it. I gave us a tablespoon of fire cider every two hours and the flu symptoms disappeared by the next day. Elderberry syrup also very effective. (I use Wellness Mama's recipe.)

[@Khepramancer]

Master tonic, or smoked pulled pork sauce? ; )

[@suedrinsinger5469]

Do you have a recipe for master tonic Jennifer

[@janicelee6204]

I am doing this this weekend, thanks Stacy much appreciated 😊

[@colleenhefner7885]

Looking forward to trying this garlic next year!

[@donnafarley3274]

Going to start a small jar today, thank you 🙏

[@marjannoory939]

I have 5 years jars, they get sweet and soft. love it

[@aliciaballagh3287]

Did you make them using apple cider vinegar?

[@Dan-yw9sg]

This is a great idea and I want to try it! A couple of quick questions: Do you use the apple cider vinegar with the "mother"? Or filtered. Also, what is the reason for the parchment paper under the lid when sealing it up? Thanks for sharing!!

[@roxieamos]

use avc with mother, paper to keep lid from rusting.

[@grammycooks8527]

I started mine last night. Very excited. Thank you for sharing. Much Respect and Love for you and yours. Will let u know in a year. Going to start my fermenting again. Have some beets and carrots from 5 years ago in my fridge. That's still good right?...

[@michaeldavis8599]

Married to an Italian, anything garlic is good to know.

[@angeladawn2343]

Great idea. I would like to ask Will it retain its medicinal quality’s

[@GoodTimesHomestead]

bonus nugget about elderberries! I love the "previously on our channel" segments... :) It was fun to watch the reveal and then watch this video...

[@emmvee4]

This looks great, what did you use under the lid, is it wax paper? what does the wax paper do?

[@paparobert13]

Thank you Doug & Stacy. I remember my Grandmother doing this but I did not remember the process. Thank you for the videos and the Memories it created within me.

[@suzanneholt8011]

I love this, making it right now

[@mr.m6315]

I wanted to see the results after a year, sadly I can't find the video, you should link it from this video.

[@MargoSki1959]

LOVE your video on garlic prepping❤️🧡💛💚💜💖

[@rockabillygrl]

Awesome recipe! I appreciate you!

[@Derek-uh1wn]

this is good to know. Thanks for Sharing.

[@songbirdmedows]

Thank you for sharing. I love to pickled garlic it’s one of my most favorite things so I’m definitely going to have to give this a try. I’m going out today to get some garlic Have a great day guys 😊

[@benfran8011]

Oooo I love garlic can’t wait to try these things out!!! We are in the process of moving so once we get settled in we will be trying out a lot off these things!!!

[@taraallen842]

Awesome! Can’t wait to try this! Are you still using this one up? Would love to see it now. Or do you guys go through it fast? Also, why do you have to put it in the fridge after the year?

[@MichaelSHartman]

Resting On the Floor Loudly 😊 Thanks for the recipe.

[@joancayenne9293]

Thank you for sharing this with us, so after you put it in the fridge for a year, you can store it in the pantry after ? but if I don't have a weight to put into the bottle, what do I use instead?

[@ladycat661]

That maybe why you can fine elderberries at old chicken pen's at old farms ? Stacy that will be great love to go back to my grands old recipes ,will be looking forward to your grands recipes .God Bless

[@vickiekasler6]

We are raising two different varieties of garlic this year, will certainly try this method of preservation. We enjoy your channel, keep the good ideas coming!

[@karenreaves3650]

Thank you, I was watching a woman in another country harvest a lot of garlic in gallon jars. She used water and salt, she tested the amount of salt with an egg the egg floated? Then I found yours on bing also.

[@rosewills1197]

I love this! garlic is my favorite things to use in everything! I add it to recipes that do not call for it and it always enhances the flavors of the dish! Plus it has such great health benefits! In a year plus, or when you use a majority of the garlic in that jar, what do you use the liquid for? Do you ever add it to a dressing you would make or a spread?

[@agnesaquino3305]

Thanks for sharing this video about garlic

[@beverlymichael5830]

I did this and a year later the garlic is great. I like to just eat a clove. Thanks Stacy for this idea for garlic.

[@salemthorup9536]

I'd love to hear the things people do with the liquid when the garlic is gone. I imagine salad dressing is one. What are some other things?

[@bkershaccount]

Pasta sauce? Mashed potatoes?

[@carolyncollings9107]

Drink it as a supplement, every day. Good for your heart.

[@debbiecurtis4021]

It could be used to soak feet in maybe.

[@andrewheynig2721]

Garlic will stay good for years right in the ground. I don't know how far north but some is probably found all the way to the Artic circle. But this does make it easier to keep in house with out going bad.

[@deslocc124]

Great recipe... the 'old country's always seem to have the best methods to preserve foods... Garlic is an antibiotic.. helps with colds, flu..

[@MsWambz]

Hi. Thank you for the tip. Do you wash them with water before putting them in the jar?

[@rickayers9856]

Very interesting Stacy, Now im going to have to try this.

[@Wolfjerkart]

Ive been waiting a year for the update on this!! I hope I haven’t missed it in your recent vids!!

[@jodeemonckton1251]

Great video Stacey. I’m going to do your garlic recipe. Sounds great. Did you share the garlic twelve months on? How are the elderberries going now?

[@carmendawnallan8871]

Another Great Share, Stacy and Doug ♡ Txs 😊

[@hannahmouk3520]

Can you do this also with oil? Thank you very much❤