What are the best ways to store garlic?

[msmofet]

Mod.edit: this post and a few following posts moved to form useful new topic (MG)

That's about 3x faster than I eat it but then there's two of y'all.

I chop in food processor and freeze in zip top bags. Snap off what I need and bag back in freezer. Lasts a looooooong time.

 

[Barriehie]

I chop in food processor and freeze in zip top bags. Snap off what I need and bag back in freezer. Lasts a looooooong time.

I just leave my cured bulbs in a bag in a dark cabinet and break off what I need.

 

[msmofet]

I chop in food processor and freeze in zip top bags. Snap off what I need and bag back in freezer. Lasts a looooooong time.

I also keep the bags in an airtight container in the freezer, so I don't have garlic flavored ice cubes/ice cream.

 

[SatNavSaysStraightOn]

I just hang mine on the door to the kitchen (on the kitchen side to make life that little bit easier.) it's in a Hessian bag.

 

[karadekoolaid]

Mine kept whole in a little basket, on the vegetable rack.

 

[ZCook]

I have a wicker onion and garlic basket in the kitchen. As the weather gets warmer I also store whole unused bulbs in mesh bags in the fridge veg drawer.

 

[Morning Glory]

I have a wicker onion and garlic basket in the kitchen. As the weather gets warmer I also store whole unused bulbs in mesh bags in the fridge veg drawer.

I have a basket for storing them too. Its the one I used for the feature photo for the current challenge.

 

[Barriehie]

Mine have been in this bag in a dark cupboard since I harvested last summer.

 

[Bella Mia]

I store garlic in the refrigerator. First, I peel it, then chop it in a small blender jar. Once chopped, I put in a 1/2 pint canning jar and store it in the refrigerator but NEVER add anything to it because adding oils, etc. leaves the door open for botulism. The garlic stays perfectly fresh, doesn't change color and is ready in any quantity I choose. When the garlic in the jar gets nearly gone, I simply chop more, put it into a new jar, spooning the older quantity on top so it gets rotated out.

 

[Morning Glory]

I store garlic in the refrigerator. First, I peel it, then chop it in a small blender jar. Once chopped, I put in a 1/2 pint canning jar and store it in the refrigerator but NEVER add anything to it because adding oils, etc. leaves the door open for botulism. The garlic stays perfectly fresh, doesn't change color and is ready in any quantity I choose. When the garlic in the jar gets nearly gone, I simply chop more, put it into a new jar, spooning the older quantity on top so it gets rotated out.

Handy to have it ready chopped, too.