Dehydrating Garlic
Dehydrating Garlic is such a simple way to preserve this delicious pantry staple! Learn how to make dried garlic in a food dehydrator or in the oven.
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Garlic is a staple in so many kitchens for a reason. This incredible ingredient adds so much flavor to many dishes.
While fresh garlic can last for awhile, dehydrating garlic will extend the shelf-life tenfold.
If you’re a huge garlic fan (and who isn’t?), check out How to Grow Garlic, Instant Pot Roasted Garlic, How to Freeze Garlic, and Air Fryer Roasted Garlic, for more delicious garlic options.
I have owned this dehydrator for at least a dozen years, and it has held up beautifully. I’ve added additional trays over the years and it is a workhorse in summer and fall, meaning I can dehydrate tomatoes, dry pears, and dehydrate apples at the same time. That’s what is called a preserving win.
If you’re processing a lot of garlic at once, I highly recommend using a food processor on the “pulse” function. This will chop the garlic into uniform pieces quickly. No food processor? Use a sharp chef’s knife, a cutting board, and some patience, or a handheld chopper.
Prefer drying sliced garlic? Use a handheld garlic slicer to make it safer for your fingers.
How Long Does Dehydrated Garlic Last?
As long as it is stored in a cool and dry place, your dehydrated garlic will be good for years. Make sure the dried garlic is fully cooled before putting it into an air-tight container. As it cools it will release heat that could result in condensation and eventually cause the garlic to mold.
The potency of the dried garlic will wan over time. If you make a lot at once, you can store some in your spice cabinet and the rest in the freezer.
Pro Tips/Recipe Notes
- Avoid the temptation to increase the heat on the dehydrator or oven to speed up the process. This can burn the garlic as it dries, resulting in a bitter finished product. Low and slow wins in the race on this one.
- If possible, move your dehydrator outside to a safe covered space. The smell of drying garlic can be overwhelming to many people.
- The garlic is ready when pieces of it break or snap instead of bend. If you chopped your garlic, it will feel like granola when it is ready.
- (optional) add a bit of uncooked dried white rice to a powerful blender to make garlic powder. The rice will help keep the garlic powder from clumping together.
MORE DELICIOUS PRESERVING RECIPES YOU’LL LOVE
- Canning Peaches
- How to Blanch and Peel Tomatoes
- What to Can, Preserve, and Eat in Summer
- Canning Pears
- How to Make Tomato Powder
- How to Freeze Pesto
- Canning Beets
- How to Stock Your Pantry on a Budget
- Freezing Corn on the Cob
- How to Can Green Beans
- Canning Potatoes
Dehydrating Garlic
Ingredients
- garlic {peeled, root end removed}
Instructions
- Separate garlic cloves from the head. Remove papery skin.
- Cut the root end off of each clove.
- Chop cloves with a chef's knife or in a food processor until chopped in a mostly uniform size.
- Spread garlic on dehydrator trays. Use multiple trays for large batches.
- If your dehydrator has an herb setting, use that. If not, dehydrate between 100 and 110 F.
- Rotate trays every few hours, and gently move garlic around on trays to break up any clumps.
- Dry until garlic is dry to the touch and will break/snap instead of bend (~6-12 hours).
Notes
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