I've gone through the process of immersing my garlic in boiled water 3 times to remove that bitter taste. But how do I store it? I've blanched close to 5 heads of garlic (40-ish cloves). I would rather not pickle it. Any advice?
Once you blanch garlic it needs to be treated as cooked, so if you don't want to pickle it then your options are to refrigerate it or freeze it.