Best Ways to Store Cut Onions and Garlic Without Bad Smells

Onions are inexpensive and available year-round, making them an important ingredient in many delicious dishes around the world. When stored properly, they can enhance the flavour of any dish; however, improper storage can cause them to mould and spoil.

1. Refrigeration

Garlic and onions must be stored properly; otherwise, they will sprout, spoil, or become soft over time. But finding the best storage method can be tricky. Many people find that storing onions and garlic in a cool, dark place, such as a cellar or shed, is the best way to keep their flavour fresh for a long time.

During the pickling process, onions and garlic must be stored in a cool, dark place with low humidity, such as a cellar or shed, and packed in mesh bags or wooden crates. Regularly remove soft or mouldy bulbs before discarding them. Placing the containers in the refrigerator during this process can further reduce oxidation, moisture absorption, and odours.

2. Freezer

Garlic and onions, whether whole, chopped, or finely sliced, are excellent for freezing. Excess onions can be frozen to extend their shelf life, although the texture will be slightlysatisfactorys good after freezing. They still add flavour to soups, sauces, and other delicious dishes and are easy to slice and thaw quickly. For best results, store onions in resealable freezer bags or jars with about 1.2 cm of space at the top. Wrapping raw onions and garlic in parchment paper prevents frost damage, but the same applies to roasted varieties.

3. Pickling

To maximise the shelf life of onions, store them in a cool, dry place, such as a cellar, basement (away from heating), or shed. This way, they can remain excellent for about a year.

Another good way to preserve onions for a long time is by drying them. Ripe onions must be bundled and hung or air-dried until fully ripe before being placed in a cellar. When air-drying, the stalks can be braided or removed and placed in perforated bags. Onions and garlic must be picked regularly during the drying process to prevent rotting. Onions can easily be canned using a pressure cooker, but due to their low acidity, pressure canning is recommended for the best results.

4. Drying

Onion and garlic roots can be air-dried to extend shelf life. Wash the stalks and remove the top layer before air-drying them. Then hang the stalks, twisted into a rope, or place them in a dehydrator at 54-60 degrees Celsius for 3-9 hours.

Garlic is also easy to can, but due to its low acidity, it is best to follow a tried-and-tested, reliable recipe for optimal results. Wash and chop the onions before placing them in clean jars (leave 2.5 cm of space at the top). For best results, canned onions should be kept under pressure in a dark place for 40 minutes after canning at an altitude of 0 to 760 metres. This method keeps whole onions fresh for months but is less effective for preserving sliced ​​onions.

5. Shallots

Shallots are an excellent ingredient that adds flavour and complexity to many dishes. However, shallots can be costly in the supermarket. Drying is a fantastic way to preserve shallots for later use!

If stored properly, whole or peeled garlic cloves can last at least six months. Check regularly to ensure the garlic is not rotting or sprouting; discard any damaged garlic immediately.

Fraser suggests stringing whole garlic cloves onto a piece of string, trimming the leaves to a few centimetres, and hanging the string in a cool, dry place, away from direct sunlight. This method works best for hardy garlic varieties but can also be successful for gardeners with limited space who cannot hang garlic vertically.

6. Cooking

Ensure the onions and garlic are thoroughly dry before cooking. The skins should be a pleasing brown and firm. If the skin softens or starts to sprout, discard it and compost it. Store the remaining onion bulbs in a cool, dark place, such as a cellar (away from the boiler), a storage room, or a dark cupboard. To keep them fresh, fold the paper bag in half lengthwise and poke a few holes in it.

7. Preparing in advance

To save time, many cooks prepare onions and garlic a few days in advance. However, if they are prepared too early, their unique flavour is lost. In our test kitchens, we discovered that boiled, sliced ​​onions tasted sour and bland.

To properly store whole onions, garlic, or shallots, fold a paper bag in half lengthwise and poke a hole in one side. Then, place the onions, garlic, or shallots inside the paper bag and store them in a cool, dark, and well-ventilated place. This can extend their shelf life by a week or longer. Vegetables should not be stored in the refrigerator, as the low temperature causes them to soften or rot. Instead, store these products in perforated baskets or storage containers in a cupboard.

8. Storage Tips

Whole onions should not be stored in the refrigerator, as the low temperature and humid environment cause them to oxidise, soften, and develop an unpleasant odour. It is best to store them in a cool, dark place, such as a cellar, a storage room, or a dark corner of a kitchen cupboard.

Onions, garlic, and shallots can be kept longer if you flatten a paper bag, poke a few holes in the long side, and fold it into a small pouch. Depending on the weather and humidity in the house, they can remain usable for about a year longer this way. Remember to check regularly and immediately remove any sprouted or spoilt produce and throw it onto the compost heap at the appropriate time.