Grandma has always stored garlic this way. It doesn't smell musty and doesn't turn bitter

If you want to enjoy the health and taste benefits of garlic in the winter, you need to know how to store it properly. The issue might seem simple, if not for the fact that this vegetable begins to smell stale and takes on a bitter taste after a short time. How can this be prevented?

Grandma doesn't experiment and has always stored garlic using an old, tried-and-true method. The vegetable maintains its freshness for a long time, it does not sprout, its taste is not overwhelmed by an unpleasant bitterness, and its aroma remains typically garlicky, not becoming stale.

Garlic needs a dry place, where there is room temperature, away from light and moisture. This could be a kitchen cabinet, pantry, or basement. If you have garlic in a braid, you can hang it from the ceiling or on the wall. Single garlic bulbs can simply be transferred to a well-ventilated basket, wicker bag, or paper bag with holes. In these conditions, it should stay fresh for up to six months, it won't become bitter and it won't smell musty. Important: do not store garlic in plastic containers, as these retain moisture, which encourages mold.

You can also keep vegetables in the refrigerator. However, you should first peel them and place the cloves in a glass or ceramic container with a tight lid. It's worth adding some olive oil, which will prevent drying and oxidation. Garlic stored in this way should be used within a few weeks. It should not be kept in the freezer, as it may lose some of its properties and change its consistency.

A good solution is to keep garlic in pickles. This can be not only olive oil or oil, but also vinegar, brine, or honey. Before pouring the cloves, they should be boiled for a few minutes in boiling water or steamed, and then transferred to sterilized jars and poured over with the chosen pickle (you can add spices: herbs of Provence, pepper, or bay leaves). Store the sealed jars in a cool and dark place. Garlic in the pickle should be ready to eat after about a month.

Another way to store garlic is by burying it in salt. You can do this in two ways: either crush the garlic and mix it with salt, or slice it and layer it in a jar, sprinkling each layer with the spice. Store such prepared garlic in the refrigerator for several months. It will be suitable for salads, sauces, or marinades.

Garlic can also be dried and stored as powdered or granulated seasoning. You can use a mushroom dryer or an oven set to a low temperature (about 122 degrees Fahrenheit) for drying. Garlic should be peeled and cut into thin slices and then spread out on a baking sheet or grill. Drying should take several hours until the garlic becomes crispy and golden. After cooling, you can grind it in a mill or blender and store it in a sealed container. Dried garlic retains its properties for about a year.