How to Freeze Garlic?

Master the art of freezing garlic for later use in your favorite dishes. This simple guide explains how to freeze garlic for later use, helping you save both time and money on meal preparation.

Can you Freeze Garlic?

Yes. Definitely you can freeze garlic. Infact it is one the best method of storing garlic other that using a garlic keeper. And if you use garlic as frequently in your cooking as I do, you’ll appreciate the time and money saving benefits of freezing garlic. Most of the dinner recipes I make, especially the Lebanese ones, include garlic. I’ll show you how to do it quickly and easily by doing it in quantity.

To daily peel a garlic clove or two, then slice, mince, or press it can be a chore. When you freeze garlic in large quantities once every three to four months, you’ll always have plenty on hand for last-minute cooking. There’s no denying that frozen garlic lacks the crispness of its fresh counterpart. But the flavor remains powerful and pungent, and it’s much superior to the jarred garlic you’d purchase in a supermarket.

But hold on, I heard that garlic could be refrigerated. Yes, however after four to five days, the taste and texture may deteriorate and it may turn toxic if left out for any longer. Freezing garlic is a great option if you have excess or want to save time when food prepping.

How to freeze garlic?

When it comes to the freezing process, garlic is quite forgiving and uncomplicated. Many methods exist for freezing garlic:

  • Whole unpeeled garlic bulbs
  • Individual peeled garlic cloves
  • Individual unpeeled garlic cloves
  • Garlic paste
  • Minced garlic

Any of those strategies for freezing garlic are excellent, depending on how and when you want to use it in your cuisine. I’ll tell you my favorite method, which is the most practical for me: freezing garlic paste. First, though, we have to whip up some garlic paste.

Method for Preparing Garlic Paste

Peel the Garlic

If using fresh garlic, the first step is to remove the outer layer of skin and any large green shoots. In most cases, try to use a quality garlic peeler to peel garlic in a fast and efficient way. You can use a different traditional method of peeling garlic if you want to. Everyone has a different method of doing different things, right?

STRIPPING BROWN STEMS

The bulk garlic I buy has already been peeled by a machine, saving me the trouble of doing it by hand. However, this procedure does not remove the brown stems, so you will want to use a paring knife to do that. Ten to fifteen minutes is about right for five cups of garlic.

PROCESS IN A FOOD PROCESSOR TO CRUSH, SLICE, OR GRIND

Cut things up into little pieces over and over using a knife. The only tools you need are an affordable knife with a very keen blade and some flaky, coarse salt. The salt facilitates the chopping process by softening the food and facilitating further breakdown. If you only need a tiny amount or don’t have a food processor, this is the way to go.

It’s best to chop the garlic up in a food processor. I always use a garlic chopper when processing garlic in large quantities (more than a cup). Salt and oil are optional and can be added if desired. For every four to five cups of garlic cloves, use one teaspoon of salt. Half a cup of oil may be added if desired.

When you pulse garlic cloves for one minute in a blender, you have garlic paste. You can stop when it’s finely minced, or you can go on like I did and make a paste.

PUT GARLIC IN FREEZER-SAFE BAGS

Put the garlic paste into individual freezer bags. Divide the garlic paste into 1-inch squares using a knife; each square is equal to about a teaspoon.

Tips for freezing garlic

Choose the finest organic garlic cloves you can find. The flavor of frozen garlic improves with freshness and quality. If the garlic is fresh, it will be firm to the touch. Ensure that there are no damp areas, the appearance of any green growth, or the presence of any mold.
After peeling the garlic and cutting off the sprouts and stems, let it dry. Maintaining a fresh and powerful flavor after freezing is facilitated by moisture control.

As was noted before, you should choose airtight containers that can be stored in the freezer. This prevents freezer burn and helps food keep its fresh taste.

FAQs on Garlic freezing

What is frozen garlic good for?

This technique of freezing garlic allows for the preparation of minced garlic or garlic paste for quick weeknight meals. Additionally, you can save money by purchasing garlic in bulb form and preparing it in advance. When compared to the price and quality of store-bought jarred garlic, this method yields significant savings.

How much garlic should I mince or cut to fill 1 teaspoon?

Typically, you may get half a teaspoon of minced garlic or garlic paste out of a single garlic clove. In general, you can get about a teaspoon’s worth of minced garlic from a single garlic clove.

When freezing garlic, is it better to add oil or salt?

Neither oil nor salt is necessary when freezing garlic. Oil dilutes the flavor, making it difficult to gauge the appropriate garlic quantity. However, if you find that cooking with oil makes the frozen garlic simpler, feel free to use it. For every 4 to 5 cups of peeled garlic cloves, use up to half a cup of oil and up to a teaspoon of salt.

Should I defrost the garlic before using it?

Garlic can be used directly from the freezer; defrosting is not required. The frozen ingredients can be easily removed from the container and added to a variety of different dishes.

Frozen garlic can be used in place of fresh garlic. A different texture (softer) will be present in the garlic. You can expect a robust flavor nonetheless. It works wonderfully in dishes when the garlic’s texture isn’t crucial.

You may still use it in a raw salad if you like, but I find it works best when the garlic is going to be cooked, such in a soup, sauce, stir-fry, or stew.

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