Garlic is a small, pungent, super savory ingredient that adds a punch of flavor to meat, vegetables, rice and so much more. Learn how to store garlic, whole, cloves or peeled, along with tips on how to buy and how to make it last longer.
Make the most of your garlic and preserve its flavor for longer with these tried and tested storage tips!
I don’t think there is any other ingredient that can be compared to the small but mighty flavor of fresh garlic. It’s incredibly savory with a strong, pungent aroma that transforms into a sweet flavor addition.
My family and I love the garlic-y flavor and I put it in just about everything. Which is why I always have extra on hand. Because of this, I thought it best to share my tried and true tips on how to store garlic properly, to make it last longer.
And if you love this, be sure to check out How to Peel, Cut & Mince Garlic and make Garlic Paste, too!
Learn how to store garlic, whole, cloves or peeled, along with tips on how to buy and how to make it last longer.
Prep Time: 15mins
Total Time: 15mins
Course: Meal Prep, Spice Blend
Cuisine: Asian, Indian, Mediterranean, Thai
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12 cloves
Ingredients:
1 head garlic
Instructions:
Garlic can be stored in a number of different ways – as a whole bulb, individual cloves, peeled or even as garlic paste. Follow any of the methods below, depending on your needs.
How to Store Fresh Garlic
Whole Bulb: Store the whole bulb in a cool, dark, well-ventilated cupboard. Garlic will last the longest stored in a temperature between 60 – 65 degrees F. Because of this, I keep it in a cupboard away from the stove and near the floor. The garlic should last a few months.
Individual, Unpeeled Cloves: Store these right alongside the whole bulbs of garlic in your cupboard. Use within 10 days.
How to Store Peeled Garlic
Break apart the clove and peel away the thin, papery skin. Place the peeled cloves in an airtight container or plastic storage bag, seal tight and store in the fridge. Use within 5-7 days.
How to Store Garlic Paste
To make garlic paste: Peel the entire head of garlic and slice off the stem ends. Place in a blender or food processor with 1 Tablespoon olive oil and blend until smooth, scraping down the sides as needed. Place in an airtight container and store in the fridge to use within 1 week.
How to Freeze Garlic
Whole Heads and Individual, Unpeeled Cloves: Place the garlic in a freezer safe plastic storage bag, push out all the air, seal tight, label, date and freeze. The garlic should last indefinitely.
Peeled Cloves: Spread the individual cloves out on a small baking sheet, cover with plastic wrap and freeze for 1 hour. Wrap the frozen cloves in foil, then place in a freezer safe plastic storage bag, seal tight, label, date and freeze.
Garlic Paste: Place in a small silicone ice cube tray and freeze until firm, about 1 hour. Transfer the cubes to a plastic freezer storage bag, label, date, seal tight and freeze for up to 6 months.
Garlic intact for a year: how to store it
- Experienced cooks will surely be familiar with this method of preserving garlic. First, take half a kilo of garlic cloves and soak them for about an hour in lukewarm water. After drying them, peel them and you will see that they will flake easily because the skin has softened.
- Next, place all the garlic cloves in a sterilized glass jar. Next, pour in two tablespoons of coarse salt, this should make about 30 grams of salt. Now you can add a few tablespoons of apple cider vinegar or, if you prefer, pour in the wine vinegar, this ingredient will help keep the garlic intact.
- Finally, bring some water to a boil and let it cool. Before closing the container with its cap, cut a slice of lemon and place it on the garlic. Close the jar very tightly and shake it so that all the ingredients are mixed.
- Thus, you will keep your garlic cloves for more than a year in perfect condition and they will not rot. Not only that, because you can consume them whenever you want, without having to peel them every time you need them. This method is used by many cooks, it is practical and above all effective.
Notes:
Keep the bulb whole. This ensures the bulbs stay cool and dry, which are exactly the conditions garlic needs.
Store in a cool, dark, uncrowded cupboard. Garlic will spoil under conditions of heat and light, so it’s best to keep it in the coolest part of your kitchen, ideally away from the stove and near the floor. A well ventilated cupboard or pantry works best.
Do not store in a plastic bag, unless freezing. Garlic needs ventilation and air to breathe, which is why an uncrowded (or empty) cabinet is best. If you would prefer to store it in a bag, mesh bags are the best and paper bags are a close second. However, when storing in the freezer, use a plastic bag to keep all the moisture out.
NUTRITIONAL INFO:
Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg