It can be frozen in oil and thawed as needed. But if stored in oil in the fridge the recommended shelf like is only 7 days.

You can also dehydrate it. Do it outside or the smell will drive you out of the house. And you can pickle it.

Dave

Here is a link that might be useful: UC Davis Ext. - Garlie - Safe Methods to Store, Preserve, and Enjoy

We had a good crop this year, too. Most is stored intact with the seed garlic set aside for planting, but we do roast some heads and freeze them.

I've seen a recipe for pressure canning it with vinegar, olive oil, etc. but I'm sure not brave enough to try that one.

In our vampire-free household LOL, it's either whole heads in storage, roasted in the freezer, or dried come March when the storage garlic is starting to sprout or dry up in the wrappers.

Thanks for the link Dave.

Malna: I had thought about freezing it but didn't think that would work, never thought about roasting it before freezing. I'll have to give it a try. We use a lot of it roasted so that sounds great. Thanks for the tip. Marg

You can ferment it. Fermented garlic can be stored in a fridge almost indefinitely. It will stay crunchy and flavorable

Olga

How do you ferment the garlic Olga? Marg

Similar as you would ferment cucumbers.I usually do mixture of cucumbers and garlic, approx 1 to 1 ratio, using cucumber fermetationn recipe. But I fermented garlic alone too. Below is a good article on garlic with fermentation recipe at the end. This is from pickl-it site.

Here is a link that might be useful: Fermented garlic

I've been peeling the cloves then pureeing with a food processor and freezing the result flattened out to about 1/2 an inch thick in high-quality freezer bags. If you don't use good quality freezer bags, say just those 'storage' bags, your freezer, and contents, will reek of garlic.

Then I cut off pieces and use it in cooking. Thats harder than it sounds, and I finally had to let the whole package start to thaw and soften up a bit, then used a meat cleaver to cut it into 1 inch dice, then refroze the pieces.

This year, I'm wondering if I might try oiling an ice cube tray with olive oil spray, and freezing them that way, then putting the cubes in a freezer bag.

I am interested in the fermented garlic - that looks good.

I have been making garlic powder off and on for a month or so, there's a thread here somewhere abut it. I haven't tried fermented garlic, but one of my favorite condiments at the "real" chinese restaurant we like is sliced garlic in rice vinegar. Probably similar to the Ball Blue Book recipe for pickled garlic, but no sugar that me or my husband can taste. Cheers!