But I have to be honest, when time is tight, garlic is the last thing I want to have to mince. So it won't surprise you to learn that you will really enjoy having a jar of Ready to Use Minced Garlic in your kitchen. Personally, I love love, love the flavor of garlic but really hate the clingy, sticky, papery skin each time you need to mince a clove of garlic. If you feel the same way, this jar of kitchen convenience is for you!
You can buy ready-to-use minced garlic in the grocery store, but I don't want the preservatives associated with the commercial preparation of that product. What I do want is the convenience of a premade product, but still homemade. And then it hit me one day driving home from work. Vodka was the answer! Yep Vodka. You see...
if using a jar with a "hip" at the top, the headspace includes the hip, do not spoon the garlic over to the hip.
you may want to place a piece of plastic wrap between the jar and the lid acting like a smell gasket!
return the jar to the freezer and place it on a flat surface where it will not get nudged, or fall over.
For those who prefer to not use jars, I have included freezer bag instructions including a quick way to measure out the garlic!
How to make Ready to Use Minced Garlic
by the seat of my pants!
Vodka has no flavor to interfere with what you mix it with!
Vodka is used in many different recipes, and for some very good reasons. It does not have a distinct flavor, it is germ-free, and best of all, it does not freeze. Think about using vodka in the kitchen, how many recipes have you seen where you make your own vanilla extract, using vodka and vanilla beans? Well, I will tell you, thousands! And so the thought crossed my mind, why not combine vodka and garlic for a homemade version of the grocery store product?
Make a little or make a lot.
You can make as much or as little as you want and keep it in the freezer, right there handy as can be! All you have to do when you are cooking is to measure out the amount of garlic you need and return the jar to the freezer. Where it will safely sit waiting for your next cooking adventure! By the way, this is a perfect way to harvest and store the garlic from your own garden...perfect "frozen convenience" right at your fingertips!We have made small amounts from a rope of braided garlic lovingly brought home from the Farmer's Market. And we have made large batches from a five-pound bag of organic garlic ordered from Azure Standard. Yes, we do use a lot of garlic! And while this kitchen prep task will not be the most fun you have ever had. It will save you sooo much time in the future to simply open the freezer for minced garlic...instead of peeling, mincing, and don't forget the washing up of the knife and cutting board.
How much Ready to Use Minced Garlic will I use?
A rounded measuring teaspoon of minced garlic is approximately one glove of minced garlic. Or if you are like so many other garlic-loving cooks, through the years you will find, you simply measure garlic with your heart! If you are looking for more ways to save prep time in the kitchen, take a look at Diced and Ready to Use Frozen Onions and Ready to Use Diced Celery!
Note: through the years I have lost many jars as will happen during canning season. Jars are sturdy and strong, but they too have a breaking point. In the photo above you will notice straight-sided jars, these are often referred to as "freezer jars" I prefer them for use in the freezer, but standard jars can be used as well, with caution. So I have shared additional tips for using a standard canning jar (or even a recycled jar) that is not straight-sided and has "hips". Please take a moment to read the precautions I have offered regarding using jars in the freezer.
Thoughts on this process:
Glass jars are safe in the freezer if you follow these simple rules:
do not pack the jars, spoon the garlic in leaving 1-inch headspace.
if using a jar with a "hip" at the top, the headspace includes the hip, do not spoon the garlic over to the hip.
add enough vodka to cover the garlic
you may want to place a piece of plastic wrap between the jar and the lid acting like a smell gasket!
return the jar to the freezer and place it on a flat surface where it will not get nudged, or fall over.
For those who prefer to not use jars, I have included freezer bag instructions including a quick way to measure out the garlic!
You may want to review this process for Easier to Peel Garlic...
Ingredients needed for this recipe:
- garlic
- vodka
- small glass jar(s) with a lid(s)
- plastic freezer containers or bags
- food processor, or
- knife
- rubber garlic peeling tube, if desired
- cutting board
Now we are ready to begin!
How to make Ready to Use Minced Garlic
by the seat of my pants!
UPDATE: 02.09.2022
1 or 2 heads of garlic - up to 5 pounds of garlic!
vodka, bottom shelf is fine!
1 small jar - or as many as needed for storage of the finished product
1 or 2 heads of garlic - up to 5 pounds of garlic!
vodka, bottom shelf is fine!
1 small jar - or as many as needed for storage of the finished product
or
plastic freezer containers or bags
Mince the garlic as instructed above.
Peel the garlic, using your preferred method. I have found that hand peeling works best for me. A rubber garlic peeling tube is often helpful to speed up the process, it will loosen the skin effectively. Trim away and discard any tough stem ends or brown spots. You can also review this process for Easier to Peel Garlic.
Place the peeled garlic cloves into a food processor bowl. Use the pulse button to mince the garlic, stop and scrape down the sides of the processor bowl as needed.
Gently spoon the minced garlic in the jar, you may shake the jar gently to settle the garlic, but do not pack the jar. It is important that the vodka be able to trickle down into the bottom of the jar and surround the minced garlic.
Cover the minced garlic with vodka, carefully stand a butter knife up in the jar in several spots to remove any air pockets. Add additional vodka if needed.
Place a layer of plastic wrap over the top of the jar, this will act as a gasket to help with smells in the freezer. Cap with jar lids.
Place the jar(s) in the freezer (the garlic freezes, but the vodka does not) for storage.
To use: spoon out as needed, return the jar to the freezer for storage.
Freezer Bag Option:
Mince the garlic as instructed above.
Spoon into freezer bags, and top off with vodka. Stir the contents in the bag gently to mix.
Seal the top, removing all air. Mold into a flat disk, freeze flat on a tray.
These bags are best stored in another larger freezer bag to prevent sharing the garlic smell with the rest of the freezer.
To use, snap off a piece of garlic about the size of your thumb!
Ready to use Minced Garlic maintenance, from time to time you may need to top off the garlic with a bit more vodka in the jar or bag being used. Freezers have a way of drying out what is stored there.
Storage options for Ready to Use Minced Garlic. Store in the freezer for up to one year.
UPDATE:
For your convenience, a "copy and paste" version of Ready to Use Minced Garlic has been
included below.
#HomemadeGroceryStoreRecipe!
#wholefoodingredients
#DIYfrozenconvenience!
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Printable "copy and paste" version:
How to make Ready to Use Minced Garlic
by the seat of my pants!
by the seat of my pants!
UPDATE: 02.09.2022
1 or 2 heads of garlic - up to 5 pounds of garlic!
vodka, bottom shelf is fine!
1 small jar - or as many as needed for storage of the finished product
1 or 2 heads of garlic - up to 5 pounds of garlic!
vodka, bottom shelf is fine!
1 small jar - or as many as needed for storage of the finished product
or
plastic freezer containers or bags
Peel the garlic, using your preferred method. I have found that hand peeling works best for me. A rubber garlic peeling tube is often helpful to speed up the process, it will loosen the skin effectively. Trim away and discard any tough stem ends or brown spots. You can also review this process for Easier to Peel Garlic.
Place the peeled garlic cloves into a food processor bowl. Use the pulse button to mince the garlic, stop and scrape down the sides of the processor bowl as needed.
Gently spoon the minced garlic in the jar, you may shake the jar gently to settle the garlic, but do not pack the jar. It is important that the vodka be able to trickle down into the bottom of the jar and surround the minced garlic.
Cover the minced garlic with vodka, carefully stand a butter knife up in the jar in several spots to remove any air pockets. Add additional vodka if needed.
Place a layer of plastic wrap over the top of the jar, this will act as a gasket to help with smells in the freezer. Cap with jar lids.
Place the jar(s) in the freezer (the garlic freezes, but the vodka does not) for storage.
To use: spoon out as needed, return the jar to the freezer for storage.
Freezer Bag Option:
Mince the garlic as instructed above.
Spoon into freezer bags, and top off with vodka. Stir the contents in the bag gently to mix.
Seal the top, removing all air. Mold into a flat disk, freeze flat on a tray.
These bags are best stored in another larger freezer bag to prevent sharing the garlic smell with the rest of the freezer.
To use, snap off a piece of garlic about the size of your thumb!
Ready to use Minced Garlic maintenance, from time to time you may need to top off the garlic with a bit more vodka in the jar or bag being used. Freezers have a way of drying out what is stored there.
Storage options for Ready to Use Minced Garlic. Store in the freezer for up to one year.
~~~~
Great tip! I keep whole peeled garlic cloves in my freezer. They work fine in my garlic press fresh from the freezer (no thawing nec.). I like your idea too!
ReplyDeleteBeth, frozen cloves that work just fine in a garlic press? Perfect! Thank you for sharing that tip, I appreciate it!
DeleteI saw this at another blog party and pinned it!! Great information. Thanks for sharing at the What's for Dinner party! Hope your week is awesome - and Happy Valentine's Day!
ReplyDeleteHelen, you are welcome and thanks so for hosting What's for Dinner Sundays!
DeleteThis is such a great idea! I had honestly never seen any recipes for homemade vanilla extract using vodka, but now that you mentioned that, I'm going to look one up too. As for your own recipe, indeed it sounds pretty doable and I agree the process of having to peel and press garlic over and over again is quite the hassle. #SeniorSalonPitStop
ReplyDeleteThank you, I have processed garlic many different ways through the years, and this is the easiest!
DeleteI love this! I can't wait to give it a try!
ReplyDeleteThanks Angie, I appreciate your taking the time to stop and let me know. Have a great week ahead.
DeleteWhat a wonderful idea! I typically can my homegrown garlic in olive oil, but this looks worth a try. Thanks so much for posting.
ReplyDeleteThanks! Freezing garlic (in different forms through the years) has been my preferred method. This is the result of years of improving and perfecting the process. Plus it is easy!
DeleteWill the alcohol cook off when I use it? This is a great idea!
ReplyDeleteYes, in the same way alcohol cooks off when we use vanilla or wine in a stew. Heat takes away the alcohol. Thanks for stopping by, I appreciate it.
DeleteI have been. paying a hefty price for garlic paste. I am definitely switching to homemade. Bernadette, https://newclassicrecipe.com
ReplyDeleteBernadette, I hate it when my garlic has gone soft or turned brown. One reason I now process garlic and keep it in the freezer. Thanks for stopping by, I appreciate it.
DeleteWOW just wow, I will have to show this to my husband, sure he will love it and have me make some.
ReplyDeleteEsme, thank you!
Delete