Break apart your garlic bulb into individual cloves, peel off the papery skin.

Slice cloves thinly or mince evenly—uniform size = even drying.

Pro tip: A food processor with a slicing disc can save time (and your fingers).

Drying

Spread garlic slices in a single layer on dehydrator trays.

Set dehydrator to 105–140°F (40–60°C).

Dry 8–16 hours (overnight is best).

Optional: Place your dehydrator outside unless you want your entire house to smell like a pizzeria.

Checking for Dryness

Properly dried garlic = brittle, snaps like a chip.

Should be lightly golden, not burnt.

If you see a faint blue/green tinge, don’t panic—it just means your garlic was older.

Conditioning

Let garlic cool completely.

Place in jars without moisture packets yet.

For 5–7 days, flip the jars daily—if garlic clumps or sticks, it needs more drying.

Toss if mold appears (don’t risk it).