Having minced garlic readily available is incredibly convenient. However, fresh, homemade minced garlic is often more potent compared to the store-bought varieties. So, what’s the best approach? Mince and store your own garlic at home. There are various methods to keep your minced garlic fresh. Below, we outline these techniques to help you store garlic efficiently and maintain its freshness.
How To Store Homemade Minced Garlic
Below, we reveal easy methods for storing homemade minced garlic:
1) Refrigeration
Storage Method: Transfer minced garlic into a sealed container or jar. Make sure the container is securely closed to keep out moisture and odours. Store it in the refrigerator, where it will stay fresh for about 2 weeks. Regularly check for any spoilage signs, like strange smells or mould.
2) Freezing
Storage Method: Place minced garlic into ice cube trays or silicone moulds, and cover each portion with a bit of olive oil to prevent freezer burn. Once frozen, move the garlic cubes to a freezer-safe bag or container. Label and date the bag before putting it back in the freezer. This method can preserve garlic for several months. Simply thaw the desired amount when needed.
3) Make A Garlic Paste
Storage Method: Combine minced garlic with a small amount of oil, such as olive oil, to create a smooth paste. Store the paste in a clean, airtight jar or container in the refrigerator. This paste remains usable for about a month. Use a clean utensil each time to prevent contamination.
4) Vacuum Sealing
Storage Method: Put minced garlic into vacuum-seal bags and use a vacuum sealer to remove the air before sealing the bags tightly. Store these bags in the refrigerator for up to 2 weeks or in the freezer for several months. This technique helps avoid freezer burn and keeps garlic fresh longer.
5) Olive Oil Infusion
Storage Method: Mix minced garlic with olive oil and place it in a clean, airtight jar. Ensure that the garlic is fully covered by the oil to keep it from exposure to air. Store this jar in the refrigerator. This method is good for up to a week. Be cautious of botulism risk by using clean utensils and keeping the jar chilled.
6) Pickling
Storage Method: Place minced garlic in a jar and cover it with vinegar or a pickling solution. Ensure the garlic is completely submerged. Seal the jar tightly and store it in a cool, dark place like a pantry. Pickled garlic can last for several months and provides a tangy flavour.
7) Dehydration
Storage Method: Spread minced garlic in a thin layer on dehydrator trays or a baking sheet. Dry it using a dehydrator or an oven set to a low temperature (around 120°F or 50°C). Once dried, grind the garlic into flakes or powder and keep it in an airtight container. Store this container in a cool, dark place. Dried garlic remains effective for up to a year, retaining its flavour and potency.
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Credits: Freepik
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