There are several ways fresh garlic can be preserved and stored for later use. This is a guide about preserving garlic.
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There is a common kitchen tip that says to store peeled garlic cloves in oil, unfortunately, botulism can develop when garlic is stored in this manner, especially if it is stored at room temperature. The garlic and oil should be used immediately or stored in the refrigerator for no more than a week. It's a handy tip but not worth the health risk.
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Here are questions related to Preserving Garlic.
I grow garlic but it does not keep long enough to be all used up. Does anyone know how to preserve garlic so it will last for a long time?
Suzq from NE
By Tracey A. (Guest Post) 11/27/2008
I planted garlic for the first time last Fall. Wow, what a difference from store-bought. I pulled mine up last Spring, brushed the loose dirt off and hung it by the long shoots in my basement. They are still quite good. I'm going to try "kidsNclutter's" idea next year and see if it will work better.
"Just harvest the garlic cloves, brush off dirt, hang in a mesh bag (like onions come in) in a dry warm place w/ good air circulation. The cloves will dry & remain usable for over a year (at least mine are still good...)"
Thanks for the hints. :-)
How do you prepare the garlic for the dehydrator? Are the skins left on? Do you slice the cloves? Any help would be greatly appreciated. Thanks.
By Free2B  02/21/2012
Hi, Elayne. You have to take the skins off since they will hold the moisture in. You can dehydrate whole cloves, but it will take longer. You don't want to slice it too thin since it shrinks when dehydrated. I would cut large cloves in half. There are many web sites about dehydrating foods.
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Does anyone have any advice on prolonging the shelf life of whole garlic. My mother-in-law just gave us an entire bag. We usually only buy bulbs as needed and thus store them in a bowl in the pantry. However, we have discovered in the past that if they are not used they seem to dehydrate and become bad after a few weeks.
David from Birmingham, AL
By Joyce wis
I recently read where it is dangerous to cut up garlic and keep in oil because it can cause Botulism. I buy diced garlic already in oil in a jar, and cut up fresh garlic sometimes and add to the same jar. It has concerned me, because I love to use garlic a lot in my cooking. Any advice or ideas on a safer method?
Lisa from SC
I have been cutting up garlic into olive oil for quite a while with no problems, although after about 2 weeks the flavor goes off. (12/05/2006)
This elixir will keep 1 year and even though it doesn't taste good (take a teaspoon of honey behind it), it works great to kill a virus of cold or flu. Now, the left over chopped garlic can be stored in the refrigerator until used. I use the chopped garlic to cook with. (10/05/2007)