Confession – I love garlic! So much so that there is garlic in practically every savory dish I make. Even just last week, I posted this recipe for Lebanese Toum (garlic sauce), which I why I’ve been on the hunt for methods on how to peel garlic easily. Create a scrub with 1 teaspoon salt + 2 tablespoon baking soda and just enough water to form a paste, then scrub it over your hands for 30 seconds. Rinse away with soap.

You can also freeze the prepared garlic – I specifically like to freeze garlic puree– for between 3-4 months. I prefer to do so in portions (i.e., one clove/one teaspoon, etc.). If portioned, you can often pop the frozen garlic directly into your dish.

Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out. Place the clove on your cutting board. Place the flat part of a wide knife over it, pressing down with firm but gentle pressure (if you want to avoid squashing the clove entirely). Finish Peeling: Using your fingers, remove clove from the outer layer. Repeat until all garlic has been peeled. Use your garlic press to easily mince your garlic.

Overall, you don’t have to worry about losing the taste or aroma of your frozen garlic, but keep the texture change in mind when using it in your dishes. Preparing Your Garlic for Freezing Finally, discard all the garlic peel and remove any that might still be attached. They should come off very easily.

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I also love garlic as an ingredient in salad dressing, sauces, marinades and savory spreads. It’s just divine in Beer and Garlic Marinade, Mojo Marinade, and in Homemade Ranch Dressing. This Chipotle Garlic Sauce served with roasted fingerling potatoes are a garlic lovers’ dream. Feel free to give this a go, though. If it does work for you, it’s a great method for when you want large quantities (like multiple heads of garlic) at one time. Method 5: In The Microwave This is hard to do, and, as you can see in the image, I turned to a ‘scalpel’ type of blade – which arguably not everyone has just lying around.