Garlic keeps well in dry storage, but freezing can extend the storage life even further. The thawed garlic cloves may not have the same crispness as dry stored garlic, but they are still suitable for use in cooked dishes. The method of freezing depends on how you plan to use the garlic. Garlic in oil works well for use in sautéed foods and sauces, while whole cloves are preferable for recipes calling for whole or chopped garlic.
Peel the garlic cloves. Leave the cloves whole or chop them into smaller pieces, as desired.
Place the cloves in a freezer storage container. Glass freezer containers are preferable, since the aroma of cut garlic can change the flavour of foods stored nearby.
Store the sealed container in the freezer. Frozen garlic retains its flavour for up to one year.
Mix one part peeled garlic with two parts olive oil. Place the garlic and oil in a food processor.
Purée the garlic until it reaches the desired consistency. Either purée until smooth or leave some garlic chunks in the oil, as preferred.
Pour the puréed garlic into a freezer container, leaving 1/2-inch of head space at the top of the container. Seal the container closed and freeze. Oil-packed garlic doesn't freeze solid.
Whole, unpeeled garlic bulbs also freeze well. Double wrap the garlic in two freezer storage bags if you don't have glass storage jars. The double layer of plastic helps prevent odour transference in the freezer.