Step 1

Peel the garlic using one of these methods. Then add to a high-speed blender or food processor and blend into a paste (optionally add oil and salt like I have for this garlic paste).

Step 2

Add the garlic puree in 1 tsp portions to a small ice-cube tray or in small mounds on a cookie tray and cover with cling film to avoid freezer burn. Alternatively, transfer to a freezer-safe bag and spread into a thin layer. Note: It's important to freeze the garlic puree as soon as possible when combining it with oil to decrease the risk of botulism.

Step 3

Freeze until fairly solid then transfer the cubes/mounds to a freezer-safe bag or container. You can use this directly from frozen, adding as many cubes/mounds as needed (or break off a piece from the bag) to a hot pan, sauces, etc. (no need to thaw!)

Step 4

You can freeze the peeled or unpeeled garlic. I prefer to separate mine first into cloves, for ease of use when I need to use them.

Step 5

If you're using the whole bulb, clean it/them first if needed.

Step 6

Then transfer the whole bulb or peeled/unpeeled cloves to a freezer-safe bag or container.

Step 7

Upon thawing, you can peel and slice them immediately or wait for them to thaw slightly to smash/mince them (speed up this process by placing them in some hot water).

Step 8

Frozen garlic can be stored for up to 6 months. However, I aim to use it within 3-4 months for the best flavor. Note: The texture of the frozen garlic cloves will change and become more spongy. However, this actually helps it to cook faster!