Freeze garlic in reserve

Freeze garlic in reserve

Freeze peeled garlic

Freezing garlic is easy: you should only freeze peeled garlic. You have the option of freezing the prepared toes in one piece or hacking them beforehand. However, keep in mind that frozen garlic loses a lot of its flavor. The longer it lies in the freezer, the less flavor there is.

Put the peeled garlic cloves into a freezer labeled with the date of freezing, for example a freezer bag or a box with a lid, without any further preparation. The container goes well closed in the *** freezer compartment. If necessary, you can take the required amount of garlic cloves and leave the rest in the freezer.

Chopped garlic should be portioned so that you always have the required amount available. This works well in ice cube molds, for example: put in the chopped garlic, place the mold in the freezer for at least two hours and then transfer the hard-frozen cubes into lockable freezer containers. From this you can take the garlic in cubes.

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Thaw and process garlic

If you want to use the garlic raw, for example in tsatsiki, let the cloves of garlic or chopped garlic slowly thaw in the refrigerator. This way, it is spared harmful microorganisms that multiply at room temperature. If you still want to shred the toes, it is best to cut them while they are semi-frozen.

To use the frozen garlic in a cooked dish, simply add the frozen garlic cube directly to the pan or saucepan. By heating it in the dish, it retains more of its flavor than when it was thawed beforehand.

Alternatives to freezing

Since freezing garlic loses much of its flavor, this is not the best storage option.

  • You can hang up freshly harvested garlic bulbs on their greenery and let them dry. In this way, the garlic can be stored for a year without any further steps, without losing its taste.
  • Garlic that has already been peeled can be soaked in olive oil. This way it can be kept for several months. In addition, the oil takes on the garlic taste and is wonderfully suitable for refining salads or antipasti.
  • A garlic paste with salt can be used to make it soon. Puree the peeled garlic, mix it with plenty of salt and store the paste in a jar in the refrigerator for a maximum of two weeks. To keep the garlic paste for several months, you can also boil it down.