X
wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, volunteer authors worked to edit and improve it over time.
This article has been viewed 77,408 times.
Learn more...
If you hate the thought of having to prepare freshly minced or chopped garlic regularly, here is a neat way to produce a lot in one go and then to store it for up to a week for use in later meals. This method can also be used for any extra garlic you find is leftover after cooking.
Ingredients
- Garlic cloves (as required)
- Olive oil
Steps
-
1Peel more garlic than the recipe requires. This will give you a supply for the next one or two meals.
-
2Mince or chop as usual.Advertisement
-
3Place the excess garlic into a clean jar that has a lid. Cover with olive oil.
-
4Store in the refrigerator. Remove and add to dishes as needed.
-
5Use up within a week. Make a new batch the next time you're cooking with garlic.
Advertisement
Community Q&A
-
QuestionWhy does garlic turn green after crushing?Community AnswerThe crushing allows chemicals normally locked away from each other to connect, and when conditions are right this creates a green or blue color.
-
QuestionDoes chopped garlic in food in the refrigerator go bad?Community AnswerIt will be good for a couple of days. Anything left too long in the refrigerator will eventually go bad.
-
QuestionI left peeled garlic on the counter in a plastic bag, is it safe to use?Community AnswerIf you've only removed the outer papery skin of the garlic, the individual cloves will definitely keep out of the fridge, especially if you left it just one night. However, if you made cuts into the actual cloves themselves, be more careful in using. Garlic's strong juices naturally kill of any invading bacteria that could make you sick, but keep in mind that if you see any mold, dispose of the garlic.
Advertisement
Things You'll Need
- Sterilised jar
- Chopping board and knife or garlic crusher
- Refrigerator
About This Article
Advertisement