Keep Fresh Chopped Garlic

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

  1. Peel more garlic than the recipe requires. This will give you a supply for the next one or two meals.
  2. Mince or chop as usual.
  3. Place the excess garlic into a clean jar that has a lid. Cover with olive oil.
  4. Store in the refrigerator. Remove and add to dishes as needed.
  5. Use up within a week. Make a new batch the next time you're cooking with garlic.

Tips

  • Be careful, this might kill someone. Botulism is a huge problem in homemade "garlic oil". Seriously. Super dangerous. Read up about it before deciding to do this at home, please.

Things You'll Need

  • Sterilised jar
  • Chopping board and knife or garlic crusher
  • Refrigerator

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