How to Utilize a Glut of Garlic

December 21, 2013

There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.

Today: Too much of a good thing can still be a good thing -- as long as you know what to do with it.

How to Utilize a Glut of Garlic, from Food52

Shop the Story

This isn't the first time this has happened. You're overwhelmed with an excess of one ingredient, and you're running out of ideas for putting it to good use before it spoils, or you can't stand the thought of eating one more bite. This time we're talking about garlic, a lot of garlic. Erica has a 3-pound bag of whole peeled garlic (that expires at the end of the month), so she headed to the Hotline in search of recipes calling for huge quantities of garlic. You all came through with recipes using dozens of cloves, as well as strategies for saving some garlic for later:

Cook Now

Store For Later

  • HalfPint suggests chopping up the garlic in a food processor, putting it into a large jar, and covering the garlic with dry sherry. This blend will keep for a long time in the refrigerator, and is especially good in a stir-fry.
  • Regine offers the easiest option: "Put them in the freezer in a sealed bag. I always buy a container of peeled garlic and keep it in the freezer. When I need a few cloves, I just get what I need."
  • boulangere stores garlic in the freezer too: "I routinely roast large amounts of garlic in olive oil, then purée it, and press it into ice cube trays. Once frozen, I pop the cubes out into ziplock bags which I stash in the freezer so as to pluck out as many as I need at any given time."

What are your favorite ways to handle an overabundance of garlic? Let us know in the comments!

Photo by James Ransom

Order now

A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

Order now

See what other Food52 readers are saying.

I like esoteric facts about vegetables. Author of the IACP Award-nominated cookbook, Cooking with Scraps.