Minced Garlic

It’s so convenient to have ready to use fresh minced garlic on hand whenever you’re cooking.

I’m sure you’ll agree that GARLIC makes everything smell and taste better. But it takes time to peel and chop them that’s why so many people hate doing it. Kaya naman, siguradong sisipagin ka magluto, if you have a jar of fresh minced garlic ready.

It’s so easy to make. All you have to do is peel your garlic or you can buy peeled ones at the grocery or the palengke. I bought mine for ₱70 for 500g. Then, using a food processor, mince your garlic to your preferred size. Transfer to a jar and fill it with a neutral oil that doesn’t solidify when refrigerated. I use olive oil (pag nakaka-LL) or canola oil. Store it in your fridge and then all you have to do is scoop out however much you need to add to your meals throughout the week. You can also freeze little portions to store in your freezer for longer storage.

HOW TO MAKE MINCED GARLIC IN OIL

How long does this garlic last?

This will keep fresh for 1-2 weeks and make sure to keep it refrigerated. Since we don’t add any preservatives to the minced garlic, it won’t last as long as the store bought. If you don’t cook as much, just prepare 250g or 150g of minced garlic.

How to store in a jar?

Store the minced garlic mixed with oil. Make sure the oil covers all the garlic. Store it in a container with a tight lid or your whole refrigerator will smell like garlic.

How to use frozen minced garlic?

You can use it just like how you used the refrigerated one. It will thaw once you put it in your pan or in whatever it is that you are cooking. Once frozen, the flavor gets more mild, though so you might want to double on the portion.