Canned Garlic Cloves


  • Peeled garlic cloves
  • Vinegar


  1. Boil vinegar.
  2. Place peeled garlic cloves in jars. I used quart jars because that is what I had available. Smaller jars would work just as well.
  3. Pour boiling vinegar over garlic cloves and screw jar lids in tightly.
  4. Let jars sit for 12 hours to allow lids to seal.
  5. Store in refrigerator.


1. You will need approximately half a jar amount of vinegar for each jar you fill. The garlic will use up the remaining space.

2. Garlic will sometimes turn a blue while canned. This is a common occurrence and the garlic is safe to eat. It is sometimes caused by a chemical reaction when enzymes and sulfur-containing amino acids in the garlic are mixed with vinegar.