Once you make these, the garlic should store on the shelf for a year or more.
Keep the jars in the fridge once you’ve opened them.
- Turn your oven to 120 degrees celcius. Place 5 half-pint jars and their lids on a
baking tray in the oven. (You must use unused lids for this recipe, although the
rims can be reused.) This will sterilize everything. I always put an extra jar
in because yields can be variable; large garlic cloves can change things, so
it’s best to be ready for extra.
- In a large saute pan, heat the oil and cook the garlic cloves over medium
heat. Sprinkle the salt over them. Cook, stirring often, until they begin to
brown. This can take anywhere from 8 to 20 minutes, depending on the heat you’re
using and how moist the garlic cloves are. Once they are starting to brown, mix
the sugar into the pan and continue to cook until it begins to caramelize, about
- Add the vinegar, turn up the heat to medium-high, and cook this down for a
minute or two.
- Remove the jars from the oven. Pack the garlic and the oil and juices into
the jars. Leave 1 inch of headspace. Wipe the rims of the jars and seal.