The best way to save garlic for very long periods
The strong flavor of garlic gives all foods a distinct flavor, and every housewife is looking for an optimal way to store garlic, so that it retains its flavor and does not change color.
In this article, we open the way for you to familiarize yourself with several ways to store garlic:
Buy green garlic during harvest, and divide into freezer portions for quick use, and part to keep whole without chopping. Tie the garlic from the green branches well, and hang them in a well-ventilated place until they are completely dry. Cut the branches so they don't take up space in the kitchen, place the garlic heads in mesh bags to ensure good ventilation, and hang them in a place that is not humid. The previous method helps to preserve garlic for up to six months, and up to a year.
Storing garlic in oil:
You can, dear, store garlic in oil inside the refrigerator for a month, just peel the garlic, put the cloves in a clean jar, immerse it in oil, close the jar, and store it in the refrigerator. But it is not a good method, because it may expose it to the growth of "Clostridium botulinum" bacteria, which grow in anaerobic conditions and may cause food poisoning.
Storing garlic in vinegar:
Storing garlic in vinegar helps to preserve it for up to three or five months. Peel the garlic, put it in a clean glass jar, dip it in white vinegar, close it well, and store it in the refrigerator. You can also save green garlic as whole cloves without peeling them in freezer bags, and use them when needed.
How to store chopped garlic:
Peel the garlic cloves, and you can chop them with a food processor (kibbeh) or a meat grinder. Chop the garlic to the degree you prefer, then fill it in ice molds after applying it with a little oil, press it well, cover it with a plastic bag, and keep it in the freezer until it freezes. You can keep chopped garlic in ice packs, or remove garlic cubes after freezing, and store them in refrigerator bags in freezers for up to a year.
Keeping chopped garlic in oil:
Add two cups of oil to each cup of garlic cloves, and chop them in a food processor, then store the garlic in an airtight glass jar in the freezer. This method helps to make garlic easy to use, as the oil does not freeze, and it is preferable to use olive oil, because it does not freeze at low temperatures.
