Want your peeled cloves to last longer? Cover them in olive oil. Put them in a jar, drown them in oil, and seal it tight. This trick keeps them fresh for up to two months in the fridge. But wait—there’s a catch: you have to use them within a week after opening, or you risk botulism. Yes, you can literally die from lazy garlic storage. So don’t be a garlic hero.
Alternatively, you can freeze whole cloves. Frozen garlic lasts up to a year. It gets a little mushy when thawed, but it’s perfect for cooking. Think of it as giving your garlic a cryogenic vacation.
