It is a rare day when I don’t have garlic and onions in the kitchen. But even as much as I use them there are times when I find I have them and I know I won’t use them before they go bad, and I hate waste. The solution? Freeze them.
The garlic I freeze two ways, whole cloves (not bulbs) and chopped, with my preference for the former. Onions I always chop and put into quart size bags, measuring before I put them in (1 cup, 2 cup, etc…). Not only does this extend their life but it’s really convenient when you are cooking in a hurry, save time cutting up onions.
As for the flavor, they are just fine. However, as with all frozen vegetables, I feel they lose their normal “fresh” consistency, but once they are cooked or mixed into something it doesn’t really matter.
I purchase my garlic at the Asian stores in big bags, and this weekend I noticed even Costco is selling them like that. What I never buy is that yucky stuff in a jar, it just doesn’t have the normal garlic flavor, it’s more like a processed flavor to me that is really unpleasant. Maybe that’s just me.
Give freezing garlic and onions a try, let me know what you think!