Peel the Garlic Start by separating the garlic cloves from the bulb and peeling each clove. You can use a garlic peeler or crush them lightly with the side of a knife to make peeling easier.
Slice the Garlic Slice the garlic cloves thinly, about 1/8 inch thick. The thinner the slices, the faster and more evenly they will dehydrate.
Blanch the Garlic (Optional) For better preservation and flavor, briefly blanch the garlic in boiling water for 1-2 minutes. Then, transfer them to ice-cold water for another 1-2 minutes. This step helps preserve the garlic’s flavor and prevents it from becoming too bitter when dehydrated.
Dry the Garlic in the Oven Preheat your oven to the lowest setting (around 125°F or 50°C). Lay the garlic slices on a baking sheet in a single layer, ensuring no overlapping. Leave the oven door slightly ajar to allow moisture to escape.
Check for Dryness Let the garlic dry for 4-6 hours, checking every hour. The garlic is done when it’s completely dry and brittle. If it's still soft or flexible, continue drying.
Cool and Store Once fully dried, let the garlic cool completely. Store the dehydrated garlic in an airtight container, such as a glass jar or vacuum-sealed bag, in a cool, dark place. Properly dehydrated garlic can last for months!
This method is simple, effective, and doesn’t require a dehydrator, making it a great option for preserving garlic at home!