Fresh garlic bulbs can be stored in a dark, dry place for several weeks. However, once opened, the cloves dry out quickly and lose their aroma. If you want to protect the delicious spice from spoiling, you can freeze or pickle it. You can find out how to do this in the following article.
How to preserve garlic?
Garlic can be preserved by freezing, placing it in oil or as a paste. Freezing is ideal for immediate use, while pickled garlic can be stored in the refrigerator for up to a year. Garlic paste lasts for several weeks in the refrigerator.
Store garlic in the freezer
This method is only suitable to a limited extent, as there is a certain loss of taste. Leftover toes that are to be used up promptly can be well preserved in this way.
Put the peeled cloves in a small bowl, close tightly and put the garlic in the freezer. Alternatively, chop the spice finely, put it in a freezer bag and smooth out the garlic. This way 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 adding a spicy note to salads and dishes.
Ingredients:
- 500 g garlic
- A few sprigs of rosemary and thyme
- 1 l high quality olive oil
Preparation:
- Cut garlic into individual cloves and peel.
- Pour into previously sterilized jars with screw caps.
- Put the spice sprigs in at the side.
- Pour in olive oil. The garlic must be completely covered.
- Close tightly and let sit in the freezer for two weeks.
Be sure to store the pickled garlic in the refrigerator. Here it lasts up to a year.
Preserving garlic as a paste
This option is particularly practical because the garlic paste can be added to dishes in small quantities.
Ingredients for 1 glass:
- 1 garlic bulb
- 80 ml olive oil
- 1 tsp s alt
Of course you can also process several tubers. Adjust the amount of olive oil and s alt accordingly.
Preparation:
- Peel the garlic cloves and halve them.
- Put into a tall container together with the s alt.
- Add some olive oil and puree.
- Add the remaining oil little by little and continue mixing until a fine paste is formed.
- Immediately pour into a previously sterilized jar.
- Cover with a thin layer of olive oil and seal tightly.
The garlic paste will keep for several weeks in the refrigerator. If the oil on top is used up, simply add new oil.
Tip
So that garlic retains its beautiful white color, you can marinate the pickled garlic with a little lemon juice beforehand or add 1 teaspoon of lemon juice.
