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Sharon
My homegrown garlic is getting a bit soft in storage, so it’s time to just tincture those poor cloves and make them work for me. Since they are no longer “fresh” per se – kinda soft rather than firm – what strength hooch and do I need to pulverize them into a paste before adding the vodka (or maybe 60% instead?). I am trying to avoid the time needed to dry them, so I’d rather use them now before they get even more limp and pitiful. I could also use the garlic press that makes little “spaghetti like” strands from the cloves if that is better. If I don’t get an answer in a couple of days, I’ll have to put them in the freezer – some of them have already “passed away”! Thanks!
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SarahBec
Hi Sharon! Have you considered preserving the garlic in honey? I don’t know much about this, but I have heard that crushed garlic in honey is very beneficial. Just wondering if you’ve come across anything like that!
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Hey SarahBec – I wish my taste buds would quit declaring war on me – I want to have normal taste buds, not “super taster”! I have tried the honey garlic and it was just absolutely awful to me. Finally used it all up in my smoothies, but at this point, I’m thinking of just tincturing the rest of them so I can use them in other formulas… I just don’t know if 40% will do it now, even though they are rather soft and squishy (well, they were till I froze them anyway).
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Haha! I total understand that!
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