If you aren't starting with pre-peeled garlic, peel all your garlic cloves before proceeding to the next step.
Grab a large bowl, knife, and cutting board. Cut the root tip off of each clove (the hard, often brown, end of the clove). As you do this, look at the rest of the clove and make sure there aren’t any bad spots that you want to remove. Toss the clove into the bowl and keep going until you’ve processed all of it.
If you peeled the garlic yourself you can skip this step, but if you started with pre-peeled garlic, give the cloves a quick wash. Rinse them in the bowl, agitating to remove any loose debris. Drain the bowl, but don’t worry about getting the garlic completely dry.
Mince the garlic to your desired consistency, in a food processor or by hand. Depending on the amount of garlic you’re mincing, you may need to work in batches in a small food processor. Make sure to scrape down the sides of the food processor a few times to ensure there are no large chunks.
Line a large cookie sheet or platter with parchment or wax paper. Portion out the garlic in piles which are not touching each other. I use a 1 tablespoon sized cookie scooper to make this easy, but you can use any size measuring spoon you like. I typically cut my 1 tablespoon blocks in half after freezing (discussed in the next section). Use a silicon spatula (or similar) to clean up the piles, so they freeze into solid chunks.
Freeze until completely solid (I usually leave them overnight, or for at least a few hours).
Once frozen, remove the blocks from the sheet and transfer them to a freezer safe zip bag. If desired, you can cut these blocks smaller with a sharp knife. My typical process is to freeze 1 tablespoon blocks, then cut them in half at this step.
Notes
The text in this post, above the recipe, has some more details and progress pictures!
Nutrition
Serving: 0.5 tbspCalories: 5kcal
Keyword Garlic, How to Freeze Garlic, Minced Garlic
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