Content

• Method 2 of 2: Freeze, Preserve, and Dry the Garlic
• Tips
• Warnings

1 To get started, you should grow or buy garlic. It must be fresh and firm, so it will last longer.

• The head of the garlic should be firm and not germinated. You want the husk to be dry like paper. If the head is soft, this means that the garlic is dry and cannot be stored for very long.
• Do not buy dry heads or garlic that is stored in the refrigerator section of the store.

2 Before storing garlic at home, you should dry the heads. This will help enhance the flavor and aroma of the garlic.

• Wash the head of garlic and dry in a dark, dry place for a week.
• You can also hang the leg of the garlic to dry it out.

3 Store garlic at room temperature. Many people make the mistake of storing it in the refrigerator, as in fact it is best kept at a low room temperature of about 16 ° C.

• If you store garlic in the refrigerator, it will go bad. In cold weather, the head becomes wet and can become moldy.
• You can store chopped or grated garlic in an airtight container for a while, but use it as soon as possible.
• It is not recommended to freeze garlic, as freezing changes its structure and taste.

4 Store garlic in a well-ventilated area. Then he will be able to "breathe" and will be stored longer.

• You can store the heads of garlic in a wire mesh, wire basket, small container with holes, or even a paper bag.
• Do not store fresh garlic in plastic bags or airtight containers. This can lead to moisture build-up and germination.

5 Store fresh heads of garlic in a dark, dry place. For example, a kitchen cabinet or a shady corner of your kitchen will do just fine.

• Store the garlic out of sunlight and damp places to prevent it from sprouting.

6 Once you've damaged the bulb, use the garlic immediately. Its shelf life is significantly reduced as soon as you cut the head to get the teeth.

• If you feel that the garlic has become soft, or sprouts have appeared inside the cloves, it's time to throw it away.
• Whole heads of garlic, if stored properly, can be used after 8 weeks. Split head teeth can be stored for 3 to 10 days.

7 Please note that young garlic needs to be stored differently from old garlic: as soon as you bring it from the garden, put it in the refrigerator.

• Young garlic ripens in early summer. It has a mild taste. It doesn't need to be dried and can be kept in the refrigerator for a week.
• Young garlic tastes less pungent than old garlic and can be used in dishes instead of regular onions and leeks.

Method 2 of 2: Freeze, Preserve, and Dry the Garlic

1. 1 Freeze the garlic. While many oppose freezing garlic as its texture and taste changes, this is a good option for those who rarely use it or if you have extra cloves left. Garlic can be frozen in one of the following ways:
   • You can freeze whole, unpeeled cloves. Wrap them in plastic wrap or foil, or put them in a freezer bag and place them in the freezer. Then, as needed, you can take out individual cloves.
   • The second method is to peel the garlic cloves, squeeze them out, or chop them and place them in a freezer bag or other cellophane material. If the pieces of garlic stick together when freezing, you can grate as much as you like.
2. 2 Storing garlic in oil. The feasibility of this method has been criticized, since the combination of garlic and oil at room temperature has been associated with the development of bacteria clostridium botulinum, which can cause the fatal disease "botulism". But if this container is stored in a freezer, the risk of such bacteria formation is eliminated.
   • To do this, you need to peel the cloves of garlic, place them in a glass jar or plastic container and cover them completely with sunflower oil. Close the jar or container tightly with a lid and place in the freezer. In the future, you can take out the garlic cloves with a spoon.
   • Alternatively, you can puree the garlic and olive oil. Toss 1: 2 peeled garlic cloves with olive oil in a blender or food processor. Place the puree in a freezer container, close the lid tightly and place in the freezer. This method is very convenient for those who often cook, because thanks to the oil, the puree does not freeze, and it can be immediately poured into the pan.
3. 3 Storing garlic in wine or vinegar. Peeled garlic cloves can be canned in wine or vinegar and refrigerated for up to four months. You can use dry red or white wine, or distilled white or white wine vinegar. Place the peeled garlic cloves in a glass jar and cover them completely with wine or vinegar. Close the jar tightly with a lid and refrigerate.
   • To give canned garlic its special flavor, add salt (1 tablespoon per cup of liquid) and dried herbs such as paprika, oregano, rosemary, or bay leaves. Shake the jar to mix.
   • Although canned garlic can last up to 4 months in the refrigerator, you will have to empty it if you see any signs of mold on the surface. Never store canned garlic at room temperature; mold will grow very quickly.
4. 4 Drying the garlic. Another easy way to store garlic is to dry it. Dried garlic will decrease in size, and even a large amount will not take up much space in your pantry. When you use it during cooking, it will absorb moisture and add a delicious flavor to your food. You can dry garlic in two ways - with and without a dehydrator.
   • How to dry garlic in a dehydrator. Peel the cloves and cut in half lengthways. Use only large, hard teeth.Place them on the dehydrator tray and follow the manufacturer's instructions to select the optimal temperature setting. The garlic will dry completely when it is crispy and brittle.
   • If you don't have a dehydrator, you can dry the garlic in the oven in the same way. Place the chopped garlic cloves on a baking sheet and dry for 2 hours at 60 ° C. Then reduce heat to 55 ° C and bake until the garlic is completely dry.
5. 5 Make garlic salt. You will need dried garlic to prepare it. This salt will add a delicious, delicate flavor to your meals. Grind the dried garlic in a blender or food processor to a powder consistency. Add sea salt to it in a ratio of 1: 4 and stir in a blender for a minute or two.
   • Do not stir the salt and garlic powder for more than two minutes, otherwise lumps will form.
   • Store garlic salt in a glass jar. Close the lid tightly and store in a dark, cool cabinet.

Tips

• In many crockery stores, you can find perforated ceramic bowls specifically for storing garlic bulbs.

Warnings

• If you are storing garlic in olive oil, never leave the jar at room temperature, as this can cause the harmful bacteria clostridium botulinum to grow.