preserving fresh garlic in oil
Hi. I'm brand new here. I've browsed various sites looking for info, and this one seemed to be the most informative! I read in an old old magazine about how to preserve garlic in oil and avoid the botulism issue. However, my 2nd batch has turned GREEN, streaky, weird looking green! The recipe called for soaking the garlic cloves in vinegar for 12-24 hrs. then covering with the oil. It said it would keep for many months in the fridge. (mine would never last that long! ha) The 2nd time I did it, I inadvertantly left the garlic cloves in the vinegar much longer than called for; like maybe 3-4 days. I loved the first batch, and the oil was great for many uses too. But I have not used the 2nd batch, for fear that the color indicates spoilage. Any help out there? I saw discussions of botulism, and some references to color changes, but in relation to "canning". I want the garlic fresh, raw, not canned. Thanks!