How to Freeze Garlic — Some years my garden explodes with garlic since it’s fairly easy to grow. This isn’t really a problem because I think garlic makes everything better!
But even as much garlic as I use, sometimes it still goes to waste.
Saving your garlic harvest to use all year long is easier than you think. If you prepare it right, you can have your very own garden-fresh garlic to use in sauces, soups and recipes until your next summer harvest!
The taste of frozen garlic is just as delicious as fresh, but the texture is a bit different. Garlic that has been frozen is softer and a tad mushier than fresh garlic, but works great in most recipes.
Here’s how I freeze my garlic:
Peel and chop
Once the garlic is peeled, I like to throw mine in the food processor. But that’s because I like to do large batches. If you are doing just a bit, a chopper or good ole knife will do.
Add olive oil
Once the garlic is peeled and chopped, I mix in a bit of good quality olive oil. I add enough oil that the garlic pieces are fully coated in the oil, but not so much that they start to sink.
I’d say I use about a tablespoon of chopped garlic for every tablespoon of olive oil: so 50/50 really.
I love to freeze my garlic/olive oil combo in ice cube trays. They are mold-able silicone trays, which makes it perfect when you go to pop them out. I bag them up in large Ziploc bags and then just pull out a cube or two when I need it.
Do you freeze garlic? How to you do it?
You might also be interested in my post on 10 Fun Facts About Garlic.