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.
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.
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.