Freezing – Peel and freeze whole cloves, or mince them with olive oil and freeze in small portions. Can last up to a year.
Dehydrating – Slice and dry garlic using a dehydrator or oven on low heat, then store as flakes or powder for long-term use.
Preserving in Vinegar or Oil – Submerge peeled cloves in vinegar or olive oil and store in the fridge. Use within three weeks.
With these methods, garlic stays fresh, flavorful, and ready to use whenever you need it. No more wasted cloves or unwanted sprouting.
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