Peel the garlic using one of these methods. Then add to a high-speed blender or food processor and blend into a paste (optionally add oil and salt like I have for this garlic paste).
Add the garlic puree in 1 tsp portions to a small ice-cube tray or in small mounds on a cookie tray and cover with cling film to avoid freezer burn. Alternatively, transfer to a freezer-safe bag and spread into a thin layer. Note: It's important to freeze the garlic puree as soon as possible when combining it with oil to decrease the risk of botulism.
Freeze until fairly solid then transfer the cubes/mounds to a freezer-safe bag or container. You can use this directly from frozen, adding as many cubes/mounds as needed (or break off a piece from the bag) to a hot pan, sauces, etc. (no need to thaw!)
To Freeze Whole Bulbs Or Cloves
You can freeze the peeled or unpeeled garlic. I prefer to separate mine first into cloves, for ease of use when I need to use them.
If you're using the whole bulb, clean it/them first if needed.
Then transfer the whole bulb or peeled/unpeeled cloves to a freezer-safe bag or container.
Upon thawing, you can peel and slice them immediately or wait for them to thaw slightly to smash/mince them (speed up this process by placing them in some hot water).
The Shelf Life
Frozen garlic can be stored for up to 6 months. However, I aim to use it within 3-4 months for the best flavor. Note: The texture of the frozen garlic cloves will change and become more spongy. However, this actually helps it to cook faster!
Notes
Read above this recipe card for the answer to several FAQs!