About to freeze a small bag of peeled garlic cloves (organic from WF) because they start to get tacky to the touch if left in the fridge.
Used to think it it was expensive, but I think it’s much cheaper than fresh organic garlic around here (nyc).
Fingers crossed it doesn’t lose too much in the freezing.
I freeze chillies like indian or serrano regularly, and the key is to use directly from frozen and not let them defrost first. Will try that method with the garlic.
