Garlic tincture, also sold as garlic extract, is crushed garlic steeped in high-proof alcohol. Five to ten fresh cloves and enough 96 percent alcohol to cover them make a small batch in two to three weeks in a jar. For a more concentrated garlic flavour, the NOIDS Herb Lab evaporates most of the alcohol out of the strained tincture and recovers it through the Condenser. Strain it, bottle it dark, and use it by the drop in dressings, marinades and sauces. Amounts, steps, machine settings and storage are below.
What you need
- 5 to 10 fresh garlic cloves
- High-proof alcohol, 96 percent or higher
- A glass jar with a tight-fitting lid
- A fine strainer or the NOIDS filter set
- A dark glass bottle
- Optional, for a more concentrated flavour: the NOIDS Herb Lab with two Glasses, the Filter Set and the Condenser
Steps, two to three weeks
- Peel and crush. Flat of a knife, or a quick pulse in a mixer. Crushing opens the cloves so the alcohol can work.
- Cover with alcohol in the jar. Every piece under the surface.
- Seal and wait. Cool dark cupboard, a shake every few days, two to three weeks.
- Strain and press the solids.
- Bottle in dark glass, dated.
More concentrated, in the Herb Lab (optional)
- Pour the strained tincture into the Glass, below the MAX mark.
- Fit the Condenser: short end onto the Spout of the Filter Set, then close the Glass with the Filter Set instead of the Dish Lid. Place the Glass in the Main Body with a dry bottom, and stand a second, empty Glass under the long end of the Condenser.
- Turn the dial to Evaporation. The alcohol boils off, cools in the Condenser and drips into the second Glass for reuse. Turn it off when the volume is where you want it; left alone, the machine stops itself at 102 °C once the alcohol is gone.
- Cool, then bottle as above. Food-grade, non-denatured alcohol only, in a room larger than 50 m³ with fresh air, at least 5 m from any open flame.
Using it
A few drops in a vinaigrette, a marinade or a pan sauce give the garlic without the pieces. Start with less than you think.
Questions people ask
Fresh garlic only? Yes. Pre-minced and jarred garlic carry water and preservatives that spoil the tincture.
Why does it smell so strong? Alcohol carries the garlic's aroma compounds very efficiently. Keep the bottle sealed and the smell stays in it.
How long does it keep? A year or more in dark glass in a cool cupboard, while it is still mostly alcohol. If you reduced it in the Herb Lab until little alcohol is left, keep it in the fridge and use it within 4 days, or freeze it.
Can I make a bigger batch? Yes, in batches: fill the Glass below the MAX mark for each run.
New to the machine? See how a herb infuser works.
Make it in the Herb Lab
The Basic Bundle has the machine, the Glass, the Filter Set and the Condenser. The herbal infusion machines collection lists the bundles.
