Fresh garlic loses 90% of its allicin (the healthy compound) within 10 minutes of chopping—unless you do this.
Minced Garlic for Storage
Unlock the secret to flavor-packed meals all year round with our simple minced garlic storage recipe! Just grab some fresh garlic cloves, a splash of olive oil, and a pinch of salt, then blend to create a savory paste that freezes beautifully. Say goodbye to last-minute chopping and hello to convenience—your future self will thank you!
Prep
10
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
0🥬Fresh Produce(1)
- 3 cups of whole garlic, peeled (720 ml)
🫙Pantry Staples(1)
- ½ cup oil of your choice, plus extra for topping (120 ml)
🧂Spices & Seasonings(1)
- 1 tbsp salt (15 ml)
👨🍳 Instructions
- 1
Prepare clean glass containers, such as wide-mouth mason jars, and set aside.
- 2
If using fresh garlic, peel the cloves. It's not recommended to wash them, but if you do, ensure they are completely dry.
- 3
Place the peeled garlic in a food processor with the oil and salt, and pulse until you reach the desired consistency (minced or paste).
- 4
Fill the jars halfway with the minced garlic, leaving space at the top for oil and expansion while freezing.
- 5
Freeze any surplus jars for later use, or enjoy fresh from the fridge.
💡 Pro Tips
- ✓Maintain a 4:1 ratio of garlic to oil by weight to prevent botulism growth, as garlic's low acidity (pH 5.3-6.3) requires proper oil coverage for safe anaerobic storage.ingredient4:1 ratio by weight
- ✓Add 1% salt by weight of the garlic to draw out moisture through osmosis and create an inhospitable environment for harmful bacteria while preserving.technique1% salt by weight
- ✓Pulse in 2-3 second intervals with 5-second rests to prevent heat buildup above 70°F, which breaks down allicin and creates bitter compounds.timing2-3 second pulses, 70°F max
- ✓Leave 1-inch headspace in jars before freezing because garlic-oil mixtures expand 9-10% when frozen due to oil's expansion coefficient.technique1-inch headspace, 9-10% expansion
- ✓Store refrigerated portions at 35-38°F and use within 7 days, as garlic-in-oil creates ideal conditions for botulism at temperatures above 40°F.timing35-38°F, 7 days max
Share this recipe
Prep
10
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Fresh garlic loses 90% of its allicin (the healthy compound) within 10 minutes of chopping—unless you do this.
Minced Garlic for Storage
Unlock the secret to flavor-packed meals all year round with our simple minced garlic storage recipe! Just grab some fresh garlic cloves, a splash of olive oil, and a pinch of salt, then blend to create a savory paste that freezes beautifully. Say goodbye to last-minute chopping and hello to convenience—your future self will thank you!
📝 Ingredients
0🥬Fresh Produce(1)
- 3 cups of whole garlic, peeled (720 ml)
🫙Pantry Staples(1)
- ½ cup oil of your choice, plus extra for topping (120 ml)
🧂Spices & Seasonings(1)
- 1 tbsp salt (15 ml)
👨🍳 Instructions
- 1
Prepare clean glass containers, such as wide-mouth mason jars, and set aside.
- 2
If using fresh garlic, peel the cloves. It's not recommended to wash them, but if you do, ensure they are completely dry.
- 3
Place the peeled garlic in a food processor with the oil and salt, and pulse until you reach the desired consistency (minced or paste).
- 4
Fill the jars halfway with the minced garlic, leaving space at the top for oil and expansion while freezing.
- 5
Freeze any surplus jars for later use, or enjoy fresh from the fridge.
💡 Pro Tips
- ✓Maintain a 4:1 ratio of garlic to oil by weight to prevent botulism growth, as garlic's low acidity (pH 5.3-6.3) requires proper oil coverage for safe anaerobic storage.ingredient4:1 ratio by weight
- ✓Add 1% salt by weight of the garlic to draw out moisture through osmosis and create an inhospitable environment for harmful bacteria while preserving.technique1% salt by weight
- ✓Pulse in 2-3 second intervals with 5-second rests to prevent heat buildup above 70°F, which breaks down allicin and creates bitter compounds.timing2-3 second pulses, 70°F max
- ✓Leave 1-inch headspace in jars before freezing because garlic-oil mixtures expand 9-10% when frozen due to oil's expansion coefficient.technique1-inch headspace, 9-10% expansion
- ✓Store refrigerated portions at 35-38°F and use within 7 days, as garlic-in-oil creates ideal conditions for botulism at temperatures above 40°F.timing35-38°F, 7 days max