Pulse to chop the garlic, scraping the bowl down as needed, until the cloves are coarsely minced. Line a baking sheet with waxed paper and drop teaspoons of the minced garlic puree onto the sheet. Freeze solid, then transfer the drops to a sealed container or bag. Use them as you would fresh garlic in any recipe that calls for sauteeing or simmering garlic. Just remember that these, too, cook faster than fresh garlic would in the same recipe.
Try it in one-pot pasta fagioli! If you have so much garlic that you can still freeze whole cloves and make garlic paste blobs and still have a bunch of heads of garlic left over, you can roast them and freeze the puree.
Follow the instructions for roasting garlic , but instead of wrapping one individual head of garlic in foil, wrap a whole bunch. You can do them individually or just line them up on one big foil square and wrap it up as an oversized package. No thawing required! For whole cloves, you can allow them to thaw at room temperature for an hour or microwave for 15 seconds. If the whole cloves will be roasted, like being added to a Paleo Roast Chicken , adding them to the recipe still frozen is totally fine.
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The thought of mincing garlic for dinner is a no. Enter the frozen garlic pucks in my freezer right now. I believe my freezer will never be without prepped garlic again! Alicia, I feel your pain with being over the meal prep and production. Thank you! Now i can stop buying the overpriced plastic-encased frozen garlic cubes from the grocery store.
Definitely going to DIY from now on! I purchased it a couple months ago because it was the only fresh garlic available and then had to figure out how to use a whole bag before it got yucky — Sarah to the rescue! It made them a touch softer I think, but not problematically so. Also, I had so much that I froze some spread thinly on a parchment lined sheet pan that I then broke into thirds and stashed in a gallon ziptop bag. This has been helpful when I only need a clove or two worth rather than the larger amount in a mini-muffin cup; I just break off a bit from the sheet as needed.
At the beginning of the Pandemic, when food was scarce not he shelves, I overbought when I found something that I frequently use. Even though you freeze a bunch of cloves together, you can still easily pull away one or two when needed.
Freezing garlic in a chopped or minced form makes it super convenient to use. The only downside is that you must chop all that garlic beforehand.
But hey, you have to chop it at some point, so you might as well do it right now. Whenever you need some chopped garlic, you take the bag out of the freezer, break off the amount you need, and put the rest back in there. But many people swear by it, so for the sake of completeness, I added it as well.
This method requires the most prep, and you must take some precautions to steer clear of botulism poisoning.
Not leaving the puree at room temperature is critical here. Leaving it on the counter to thaw is not a safe option. Defrosted garlic cloves are quite soft, and might be a bit difficult to process using a garlic press.
Use your frozen garlic as you would fresh garlic. It is actually fairly easy to chop frozen so you do not need to plan for defrosting time. The quality of garlic after it is frozen is not quite as good as it is fresh, but we find it to be better than the jars of garlic cloves you can buy that are already peeled.
As a result, freezing garlic is a good solution for preserving a case quantity and will be a great convenience to pull from your freezer and add to recipes. Thanks Amanda! Preparing garlic for sauteing purposes eats up a good amount of time so I highly value this great suggestion.
I usually leave my cloves of garlic inside a basket and they do rot after a couple of days so I end up with so much wastage.
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