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In my dressing I use fresh pressed garlic cloves, apple cider vinegar, extra virgin olive oil , salt & pepper in a quart jar. How long can I store this safely in the fridge? There is absolutely no mayonnaise.

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Really it is dependent on the acidity of the mixture. For example if you were pickling the garlic you could have a shelf life of several months. However using olive oil changes the acidity lowering the shelf life. If I remember correctly, at the last restaurant I worked at we only kept our house made vinaigrette for 7 days.

On a side note, keeping your mixture in the fridge is extremely important in order to avoid botulism which is found in soil and on the surfaces of certain produce.

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I would say a couple of weeks but check to make sure after 8 days because of the garlic. Garlic can go bad real fast sometimes.

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    C. botulinum is invisible and tasteless. No way of knowing if the mixture is bad. – citizen Sep 26 '12 at 4:33

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