Storage: Pantry (12 months+)
Yield: 4 cups (approximately) 
4 cups sliced (or diced) garlic cloves
1 cup white wine vinegar
½ cup bottled lemon juice
½ cup olive oil
Prepare jars. 
Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill. 
Prepare garlic. 
Peel garlic, rinse and drain. Slice, dice or mince, if desired.
Prepare marinade. 
Combine vinegar, lemon juice and oil in a pan. Bring to a boil, keeping hot until filling jars.
Prepare lids. 
Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal. 
Fill jars. 
Pack jars tightly with raw garlic, filling to 1.5cm from the rim. Add hot marinade to 1cm from the rim. Remove bubbles, check headspace is correct, wipe rims with damp paper towel and seal.
Process jars in a boiling water canner for 15 minutes. 
Process in a boiling water bath canner for 15 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool. 
Next day: check for seals. 
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.
NOTES: 500g peeled garlic weight = 3 ½ cups

  • Basil
  • Lemon
  • Mustard seeds
  • Salt
  • Vinegar – balsamic, red wine
  • Parsley
  • Red pepper or chilli flakes


  • Chicken
  • Lamb
  • Meat
  • Mushrooms
  • Olives
  • Onions
  • Tomatoes

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