Storing garlic properly: the common mistakes and innovative techniques you should know
Many people believe that keeping garlic in the refrigerator is a smart move. Regrettably, this is not the case. The refrigerator's high humidity can cause the garlic to become soft and lose its distinctive flavor and aroma. Furthermore, the moisture accelerates deterioration processes. So, what's the best way to store garlic?
How should garlic be stored? Is it alright to keep garlic in the fridge?
Garlic thrives in a dry location maintained at room temperature, shielded from light and moisture. Suitable places include a kitchen cabinet, pantry, or cellar. If your garlic is braided, you can hang it from the ceiling or on the wall for storage. Single heads of garlic should be relocated to a ventilated basket, wicker bag, or paper bag with perforations. In these conditions, garlic should remain fresh for up to six months. Plastic containers are unsuitable for garlic storage because they retain moisture, promoting mold growth.
Peeled garlic cloves, however, can be stored in a refrigerator under certain conditions. These cloves should be kept in a glass or ceramic container with an airtight lid, with a small quantity of olive oil, to prevent them from drying out and oxidizing. Garlic stored like this should be consumed within a few weeks. Lastly, avoid storing it in the freezer as it may lose some properties and undergo texture changes.
Innovative options for storing large quantities of garlic
One effective method is to store garlic in pickling solutions. Aside from olive oil, other oils, vinegar, brine, and honey are decent options. Remember to parboil the garlic cloves for a few minutes in boiling water or steam them before immersing them in your chosen pickling solution. Then, move the cloves to sterilized jars and top up the jars with the selected pickling solution. Spicing it up with herbes de Provence, pepper, or bay leaves is another great tip. Store the sealed jars in a cool, dark place. The pickled garlic should be ready to consume after four weeks.
Another preservation technique is to store garlic in salt. Two approaches work: crush the garlic and mix it with salt or slice it and layer it in a jar, sprinkling each layer with salt. Keep the prepared garlic in the refrigerator for several months. The salted garlic will lend a delightful touch to salads, sauces, and marinades.
