How to Freeze Garlic
Once you learn how to freeze garlic, you’ll be amazed at how easy, convenient, and fresh tasting it is! There are a few simple tips and tricks to get good results.
My first time making frozen garlic, I didn’t know the best oil to garlic ratio, but after several rounds of trial and error, I’ve landed on just the right amount.
I also measured out the right amount of garlic and oil to fit in a silicone cube tray. Unfortunately they aren’t one size fits all, but I’ve linked my favorite.
The most important thing when selecting a tray is to make sure it doesn’t have a solid base. You want individual cubes so they are easy to pop out after freezing.
Why This Recipe Works
- Quick Preservation Method. Don’t worry about standing all day in the kitchen. Once the peeling is done, you can make garlic to freeze in about 10 minutes.
- Convenient and Ready to Use. Most frozen foods take a lot of time to thaw and be reheated. Making individual portion sizes makes popping garlic into a recipe fast and easy!
- Two ingredients. Garlic and olive oil (or your oil of choice!)
Ingredients
Garlic: Use organic whole garlic bulbs. Peel just be for making for optimal freshness.
Oil: Even though any oil will work with this recipe, olive oil is ideal.
How to Freeze Garlic
STEP 1: Start with 2 cups (350 grams) peeled raw garlic cloves.
STEP 2: Mince them using a food processor or a knife.
STEP 3: Add 1 cup (240mL) olive oil to the garlic and mix in a bowl.
STEP 4: Place the oil and garlic mixture in a silicone tray and level it out.
STEP 5: Place a lid on the tray and freeze for 24 hours or until completely frozen.
STEP 6: Remove frozen garlic from cube tray and vacuum seal, working quickly so they don’t thaw. If you don’t have a vacuum sealer, a ziplock bag with the air pushed out as much as possible will work in a pinch!
How to Use Frozen Garlic in a Recipe
This frozen garlic can be used in almost any recipe that calls for minced or crushed garlic. For the tray I use, on cube is equal to about two garlic cloves.
I take a cube and put it into a hot skillet without thawing. Cook on medium to medium-high heat until the garlic is sautéed and fragrant.
Try it in white chicken chili from scratch and you’ll have the minced garlic ready to go. It would also be perfect for stuffed butternut squash.
However you use it, you’ll be impressed with how convenient and time saving it is to have already peeled and chopped. We love preserving garlic this way but if you want another easy method try my fermented garlic recipe. It is equally convenient but due to fermentation is easy to digest.
Frequently Asked Questions
The best way to freeze garlic is to chop it up very fine and mix it with oil. Next, it needs to be frozen in small portion sizes. A silicone cube tray is ideal for freezing garlic.
It’s better to freeze garlic with oil. Freezing garlic suspended in oil makes it less apt to get freezer burn. It also makes it convenient to use in a recipe.
When garlic is frozen in oil, then vacuum sealed, it lasts for at least one year in the freezer.
Tips & Tricks
- Use a food processor to make mincing the garlic happen in less than a minute. Seriously, it is so fast!
- Portion out the garlic into small sizes by using a silicone tray or similar. The one I use holds about a tablespoon of garlic a cube, or the equivalent of two cloves. P.S. I bought some cheaper trays too, but I love the quality and lids of the one linked above. I also use them to make baby food and freeze it.
- Frozen garlic is so delicious when made with homegrown garlic. If you’ve never grown garlic before, you’ll be surprised at how easy and rewarding it is to grow. Here’s my guide on how to plant garlic, along with how to harvest, cure, and store garlic. You’ll want to wait until it’s fully cured or else it will be hard to peel!
- Use a garlic roller to peel your garlic easily and quickly.
If you made this Frozen Garlic Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!
Frozen Garlic
Equipment
- 1 silicone tray optional (but HIGHLY recommended)
- 1 food processor optional
Ingredients
- 2 cups (350 grams) garlic peeled
- 1 cup (240 ml) olive oil
Instructions
- Mince 2 cups (350 grams) peeled raw garlic cloves them using a food processor or a knife.
- Put the garlic in a bowl and add 1 cup (240mL) olive oil. Stir well.
- Place the oil and garlic mixture in a silicone tray and level it out.
- Place a lid on the tray and freeze for 24 hours or until completely frozen.
- Remove frozen garlic from cube tray and vacuum seal, working quickly so they don’t thaw. If vacuumed sealed the garlic will last for at least one year.
Notes
- If you don’t have a vacuum sealer, a ziplock bag with the air pushed out as much as possible will work in a pinch!
- Use a garlic roller to peel your garlic easily and quickly.
- The for the tray I use one cube of garlic is about 2 cloves worth in a recipe.
- To use frozen garlic in a recipe that calls for sautéed garlic, place a frozen cube of garlic and oil on a skillet and cook on medium heat until toasted and fragrant.
