You can freeze it for storage of up to 8-12 months. Spread out on a single layer on a cookie sheet and freeze overnight. It can then be packaged into a freezer bag or in smaller portions to use as needed. It can also be canned (recipes online). And dry roasted or dehydrated cloves can be stored in olive oil. But make sure they are fully dried - fresh cloves in oil can lead to botulism.

Spread cloves on baking sheet and freeze for 20 /30 minutes. Then put into air tight freezer container and keep in freezer. Should last about a year. Or, you can keep them in an air tight container in the fridge for a couple of weeks.

Isn't there a problem with listeria for veggies in oil?

Here you go Lucille....All you might want to know about storing garlic (UC-Davis)

I bought that massive amount of garlic at Costco just once, lured by those cloves so gleaming and already peeled. I decided to roast it, then froze in small quantities (yes, I still have ice cube trays ;0))

When my neighbor bought the Costco peeled garlic (her 'once')....she pickled and canned most. She loved pickled garlic where I couldn't think of many uses for the pickled cloves.

Did the Davis food safety link work for you? When I went back to read again, it opened funky for me from my link. Here it is again.

UC Davis Food Safety

My brother-in-law grows about 300 garlic plants. He have me a whack of them last year. Like others mentioned, they freeze beautifully and only take a couple of minutes to thaw enough to mince.

Thank you, I'm going to freeze most of them. Will add some to a squash/carrot bake tomorrow and save a small amount in the fridge for a few weeks.

I think garlic in oil is safe as long as it’s kept refrigerated.

I put pealed garlic in olive oil and store in the fridge.

I buy those at Costco and put them in the freezer no special prep needed.

I dehydrate a lot of garlic when I bust open my planting stock in the fall. I use the large cloves for planting and the rejected cloves get peeled, sliced, and dehydrated at 135F for about 24 hours. I store the dried garlic in the freezer in canning jars and grind it into the best tasting garlic powder.

Jasdip, how many cloves are in a whack? ("Whack" is a great word for a large quantity, I think I'm going to start using it. Thanks for that.)

I know this is an old question but I’d like to post a link that may be helpful if someone else is searching for the same answers. I ferment garlic. It keeps forever and tastes fabulous. It’s actually my preferred method of preserving garlic.

https://www.thespruceeats.com/lacto-fermented-garlic-recipe-1327724

Sfigg22, thanks for that link -- I'm going to try it. We've always loved garlic, but only recently 'discovered' how easy it is to make delicious vegetable ferments.

I always peel my fresh garlic and freeze it. It thaws quickly and works just as good as fresh.

Isn't the fermented garlic recipe the same way you make crock pickles? I grow asparagus and garlic so one year I picked them together with 4 different spices to tryout. I didn't care much for the asparagus but went nuts over the garlic so now I just can the asparagus and pickle the garlic with red pepper and a little dill. I also dice and freeze dry my garlic to bag with a shelf life of decades to use or crush for powder.

BTW, I looked at that garlic sold in Costco a few months ago. A product of China and something I would never ever eat let alone try to find a way to store it. It's grown, peeled and packed in china and then shipped to the USA, so how long do you think that ride takes? IMO it's ready for the compost pile. I will not consume any food product from china, Period.