I bought some bulk peeled garlic thinking I would use it fast…well I am not using it as fast as I thought I would. Can I freeze it? I thought about vacuum sealing it and freezing it. Would that work?

I think I will just pack it up and give it to my girlfriends! lol

I freeze garlic all the time. Just peel the cloves and leave them whole. Put them in a baggy in the freezer. When ready to use them, just take out what you need. Let them sit for a minute or two before chopping. That makes it easier. They still taste and smell like garlic! I only use them for cooked dishes tho.

Yes you can freeze garlic, I have been doing it for several years, I buy from Costco the ready peeled garlic in the refrigerator section, i then put it in a freezer bag, and whenever I need any, out they come and I grate or use my microplane, right from the freezer, if I need chopped garlic then will wait a few minutes to defrost, then chop. I have a great recipe for those garlic lovers out there, and which is quite expensive in speciality shops. I found this recipe several years ago in Sunset Magazine, and have made it ever since, in fact I just made a jar, as it is so easy and quick to make with the ready to go garlic. Otherwise peel the garlic.

     Pickled Garlic, 

3/4 cup distilled white vinegar.
2 tbs sugar.
1/4 tsp hot chili flakes.
1/4 tsp black peppercorns.
1/4 tsp cumin seed.
i cup large garlic cloves.

Combine everything in pan but garlic, bring to a boil over high heat. Add garlic cloves and return to boil, then simmer uncovered for two minutes. Pour mixture in jar. Cover cool and chill 24 hrs or up to one month.

Enjoy ;o))

I have a recipe which I have used over 40 years. It will help you to preserve garlic for a few weeks in the fridge but, attention, it’s a recipe for genuine garlic lovers !
Crush garlic cloves in a bowl, add soya sauce, a LITTLE warm water, yeast flakes (Health store ?) and olive oil…mix it well until you obtain a paste. Now, if you want to serve it as vinaigrette, just thin it with a little more water or Soya Sauce, thicker it is wonderfull with hard boiled eggs, on tomatoe/cucumber slices or simply with raw veggies as a dip. Te secret is: LOTS and LOTS of crushed garlic ! Attention, it is adictif but SOOOO Healthy…enjoy

I never knew you could freeze garlic. But I do have a question, does the garlic come out more mushy than one that hasn’t been in the freezer?

Thanks for the tips and recipes everyone.

I buy garlic like that sometimes. When I want to use it I’ll just add some olive oil so it is lightly coated and put it in a crock (like the bowls use to make French onion soup). Then I’ll roast the garlic in the oven for about 45 minutes.

It is great served on a slice of a baguette or a sturdy cracker.