If you are a lover of garlic and use it as much as I do then you are going to LOVE this recipe and tip. I pretty much add garlic to everything, everyday and it got me thinking, how can I make my life a little bit easier by not having to peel and crush garlic multiple times a day but not resort to the nasty store bought stuff that is watery and full of preservatives…. Sooo I did a little research and tested this DIY minced garlic and all I have to say is WOW! This is a game changer, so much so I am going to be trying this with some other variations to make base pastes to use in stir fry’s and salads!
The salt and oil preserve the garlic, just be mindful when cooking with it and the amount of salt you add to the dish.
2 cups garlic cloves
1 tablespoon of salt
Light Olive Oil/Avocado Oil or oil of choice.
- Toss peeled garlic with a tablespoon Place garlic in a food processor and pulse until garlic is minced, scrapping down sides every few pulses. Please ensure garlic isn’t over processed so that it is a paste (unless you prefer a paste consistency). You can also roughly chop garlic with a knife until it is the consistency you like.
- Place into a very clean jar leaving 1 inch space and top with enough oil to cover the surface to prevent mould.
- Store in the fridge for a couple of months or freeze into little individual portions (I like to do this in ice cube trays) up to 18 months.
Always use a clean spoon when using garlic to prevent contamination.
Top up garlic with just enough oil to cover garlic as you use it to prevent mould