Fresh garlic bulbs can be stored in a dark, dry place for several weeks. However, once opened, the cloves dry up quickly and lose their flavor. If you want to keep the delicious spice from spoiling, you can freeze or pickle it. You can find out how to do this in the following article.

Garlic and rosemary are a dream couple

Store garlic in the freezer

This method is only suitable to a limited extent, as there is a certain loss of taste. However, leftover cloves that are to be used up in the near future can be well preserved in this way.

Place the peeled cloves in a small bowl, cover tightly and place the garlic in the freezer. Alternatively, finely chop the spice, place in a freezer bag and smooth over the garlic. So you can easily portion the desired amount.

Preserve garlic by pickling

The oil used also takes on the aroma of the pickled garlic. It is therefore ideal for giving salads and dishes a spicy note.

Ingredients:

  • 500 grams of garlic
  • Some sprigs of rosemary and thyme
  • 1 liter high quality olive oil

Preparation:

  1. Chop the garlic into individual cloves and peel.
  2. Pour into previously sterilized screw-top jars.
  3. Tuck in the spice sprigs from the side.
  4. Pour in olive oil. The garlic must be completely covered.
  5. Seal tightly and leave in the fridge for two weeks.

Be sure to store the pickled garlic in the refrigerator. Here it lasts up to a year.

Preserve the garlic as a paste

This option is particularly practical because the garlic paste can be added to the food in very small quantities.

Ingredients for 1 glass:

  • 1 head of garlic
  • 80 ml olive oil
  • 1 tsp salt

Of course, you can also process several tubers. Adjust the amount of olive oil and salt accordingly.

Preparation:

  1. Peel and halve the garlic cloves.
  2. Place in a tall container with the salt.
  3. Add some olive oil and puree.
  4. Gradually add the remaining oil and continue to mix until a fine paste is formed.
  5. Immediately pour into a previously sterilized glass.
  6. Cover with a thin layer of olive oil and seal tightly.

The garlic paste will keep for several weeks in the fridge. If the oil on top is used up, simply pour in new oil.

tips

In order for the garlic to retain its beautiful white colour, you can marinate the pickled garlic with a little lemon juice beforehand or add 1 teaspoon of lemon juice.

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Care tips