The Best Ways to Store and Preserve Crushed Garlic

Garlic is one of those ingredients that seems to make every dish better. Whether you’re sautéing vegetables, simmering soups or making marinades, a spoonful of crushed garlic adds depth and aroma. 

But what happens when you find yourself with more garlic than you can use or you simply want the convenience of ready-to-use garlic on busy nights? Proper storage and preservation are key. 

In this guide, we’ll explore safe methods on how to store and preserve fresh crushed garlic at home, explain why some techniques are risky, and show you how Dorot Gardens Crushed Garlic cubes make cooking even easier.

Why Storing Crushed Garlic Correctly Matters

Garlic is prone to spoilage once the cloves are peeled and chopped. Jarred minced garlic is popular because having ready-to-use garlic on hand is so convenient, but store-bought jars often contain preservatives and additives.

Homemade minced or crushed garlic delivers fresher flavor but has a short shelf life – about one week in the refrigerator – unless you take steps to preserve it. If stored improperly, garlic can develop molds or even foster harmful bacteria such as those that cause botulism, especially when submerged in oil. 

And because garlic is low in acidity, it provides an ideal environment for botulism spores. The U.S. Department of Agriculture warns that garlic in oil should be refrigerated and used within seven days, or frozen for longer storage.

Safe Methods on How to Store and Keep Crushed Garlic Fresh

1. Refrigerate With Oil for Short-Term Storage

If you have just minced a few cloves, mixing the garlic with oil and storing it in an airtight container in the fridge can protect the garlic from air and slow oxidation. 

Food experts explain that covering garlic with oil, sealing the jar, and labeling the date allows you to use it safely for up to one week. Always use a clean, dry spoon to scoop out what you need to prevent contamination.

Safety Tip: Never store garlic in oil at room temperature. The botulism bacteria can multiply without oxygen. Keep jars refrigerated at 40°F (4°C) and discard after one week.

2. Freeze Garlic in Portions

For longer storage, freezing is the best option. Many experts recommend processing peeled garlic with oil in a food processor (two parts oil to one part garlic), then portioning the mixture into teaspoons on a baking sheet or in an ice cube tray. Freeze the portions, transfer them to a freezer bag and label with the date. 

Frozen garlic portions will last about three months, and you can add them directly to hot pans, soups or sauces without thawing. This method offers convenience similar to store-bought jarred garlic while avoiding preservatives.

3. Make Garlic Powder

If you have more garlic than you can use and prefer a dry pantry staple, turning garlic into powder is an option. We suggest slicing cloves thinly, roasting them on low heat until crisp and then blitzing them to a fine powder. 

Garlic powder is perfect for sprinkling over roasted vegetables or mixing into spice rubs. Because the garlic is completely dried, it’s shelf stable and lasts for months when stored in an airtight container away from light and moisture.

4. Prepare Garlic Butter

Another flavorful preservation method is to make frozen garlic butter. You can crush peeled garlic and mash it into salted butter, using roughly equal parts butter and garlic. Scoop the mixture into a clean ice cube tray or small container and freeze. 

Garlic butter cubes melt beautifully into mashed potatoes, sautéed mushrooms or chicken Kiev, and they keep for several months in the freezer.

5. Pickle Whole Cloves in Vinegar

If you grow garlic or buy it in bulk, pickling whole cloves is another long-term solution. Some experts say that raw dried garlic can be kept for months in a cool, dark environment, but in warmer climates it tends to sprout. 

By pickling cloves in vinegar, you can keep them for months in the refrigerator and use them just like fresh garlic. The natural oils in garlic prevent the vinegar from penetrating the cloves, so the flavor remains fresh and not “pickled”. 

When ready to cook, simply rinse off the vinegar if desired and use as you would fresh garlic.

6. Avoid Pressure Canning or Room-Temperature Storage

Some online sources suggest pressure canning garlic or leaving cloves submerged in oil at room temperature. However, canning garlic is not recommended because the low acidity allows bacteria to survive, and heat processing destroys most of the garlic flavor. 

To stay safe, stick with refrigeration, freezing or pickling in vinegar.

Choosing and Preparing Garlic for Storage

Good preservation starts with good garlic. When selecting bulbs, choose heads that are firm, not sprouting and free of mold. Give them a quick sniff – if they smell mildewy or have soft spots, avoid them.

Fresh, high-quality garlic ensures the best flavor and longest shelf life. Peeling garlic can be laborious; but you can try placing the garlic head between two metal bowls and shaking vigorously to loosen the skins.

Once peeled, crush or mince the garlic. Crushing releases more of garlic’s potent flavor compounds than slicing does. However, as soon as you crush garlic, the clock starts ticking; the aromatic compounds responsible for its flavor begin to degrade. That’s why prompt storage – refrigerating within a few hours or freezing – is essential.

Dorot Crushed Garlic: The Convenient Alternative

While these methods help preserve garlic, there’s an even easier way to enjoy fresh crushed garlic year-round without peeling, mincing or worrying about safety: Dorot Gardens Crushed Garlic cubes.

Dorot Gardens starts with premium garlic cloves grown at peak ripeness. The cloves are peeled, crushed and quickly flash frozen, locking in the flavor and aroma. Each cube equals about one teaspoon of crushed garlic and contains no oil, salt or preservatives.

Why choose Dorot Gardens Crushed Garlic

• Always fresh, no prep: Because the garlic is frozen immediately after crushing, you get the vibrant flavor of fresh garlic without the need to peel or chop. The cubes melt in seconds into hot pans, sauces or soups.
  
• Long shelf life: The cubes stay fresh for a long time when stored properly in the freezer (always check the package for guidance). You use only what you need and return the tray to the freezer, preventing waste.
  
• Safe and simple: Dorot Gardens eliminates concerns about botulism or spoilage. The cubes contain nothing but garlic and are stored safely at freezer temperatures. You don’t need to worry about oil ratios, vinegar or air exposure.
  
• Portion control: Each cube delivers a consistent amount of garlic, so you can follow recipes or adjust seasoning precisely. No more guessing how much crushed garlic equals a clove; just count cubes.
  

Versatility: Use Dorot Gardens cubes anywhere you would use crushed garlic – sauté vegetables, stir into marinades, whisk into dressings or blend into dips. You can also pop a cube into butter or olive oil to create instant garlic bread or garlic butter sauce.