While it’s impossible to have too much garlic, it is possible to have more fresh garlic than you can eat before it begins to sprout.
This is exactly what happened to us when a friend gave us the excess garlic from his harvest, combined with a bumper crop from our garden. This is only part of it–and I knew we couldn’t get through it all fast enough!
It’s easy and smart to freeze your garlic, and it only takes a minute to prep.
Step 1. Peel massive amounts of garlic. The fastest way to do this is to separate the cloves and place them into a large mason jar. Put on the lid and shake, shake, shake. Warning: this will cause your husband and children to dissolve into hysterical laughter–but it really works!
Step 2. Put peeled cloves into your choppermajigger (Small Helper Child optional) and pulse until garlic is the desired texture. I left mine at a fine dice, since you can always make it smaller but ya can’t make it bigger.
Step 3. Scoop the garlic into a bowl, add olive oil, and stir gently. Use a little less than 2 tablespoons of oil for each cup of chopped garlic. More oil isn’t better, as we’ll see in Step 4.
Step 4. Using a tablespoon or regular spoon, plop scoops of garlic onto a cookie sheet lined with parchment paper or a Silpat. You can see that the first scoops are better formed and the ones at the end look pretty sloppy. This is because there’s too much olive oil left in the bowl and the garlic doesn’t form as well.
Step 5. Put the cookie sheet in the freezer. Send Hubby to the freezer for ice cream and see what he says when he finds the garlic. Just kidding about that part.
Step 6. After a few hours, your garlic will be frozen into tidy little pucks. Place them in a zip bag and store in the freezer!
Step 7. Optional, based on the continued presence of Small Helper Child: get all the pieces of garlic “paper” off the counter, floor, and hair of said child. Thank her for helping, and send her on her way.