3. Extremely cold temperature.
Garlic paste: Mix peeled garlic cloves with some water or olive oil to create a paste. Then, freeze the paste in an ice cube tray. Put the frozen cubes in a freezer bag to store them for a long time.
4. Keeping in Oil
Steps: Peel and cut garlic. Put it in a jar with olive oil and keep it in the fridge.
Important safety tip: Remember to store garlic-in-oil mixtures in the fridge to avoid the growth of harmful Clostridium botulinum bacteria, which can lead to botulism. Use it within one month to make sure it is safe.
Drying out.
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Steps: Peel the garlic cloves and cut them into thin slices. Place the slices on a dehydrator tray. Dry at 125°F (52°C) until all moisture is gone.
Keep dried garlic in a sealed container. Grind the dried slices to make garlic powder, or use them whole in soups and stews.
6. Preserving food in vinegar or brine.
Steps: Peel the garlic cloves and soak them in a mix of vinegar, salt, and spices. Put in sealed jars and keep in the fridge.
How long pickled garlic can last in the fridge varies from several months to a year.
Tips for Everyone:
Check your stored garlic regularly for any cloves that are starting to go bad. Remove these cloves right away to stop the spoilage from spreading.
Put a label and date on your storage containers to know when the food was stored.
By using these techniques, you can savor the strong taste of garlic all year, reducing waste and making the most of your cooking skills. If you decide to freeze, dry, or pickle garlic, you can make sure you always have this important ingredient available for your cooking.
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