I love making my own ingredients. Things that you usually purchase at the grocery store I like to try making my own. I call it ‘cooking DIY‘. Sometimes it works, sometimes it really doesn’t!
I recently discovered that it was possible to make your own jarred minced garlic. After reading the very short list of ingredients on a few bottles at the grocery store I realized how easy it would be! Most of them contain garlic, water, and citric acid, with maybe some olive oil in there. That’s it.
Making your own minced garlic is actually an easy thing to do!
Or course it’s a great thing to have fresh garlic on hand for most cooking, but a jar of garlic in the fridge is awfully handy. But I’m cheap and those little jars aren’t cheap when you consider how inexpensive fresh garlic is.
And believe me, this is the easiest recipe to make – it’s quick and cheap – so I’m a happy camper.
Making jarred minced garlic
The first step is to gather your supplies – dried minced garlic, olive oil, a pint sized jar, and hot water (and, an optional ingredient – citric acid).
You’re going to need some dried minced garlic. We have a bulk store nearby so I had my husband stop on his way to work and pick up a scoopful (which worked out to less than $2 and I didn’t need all of it for this recipe so I still have some in my spice drawer). His only complaint was that it made the car smell fairly pungent on the trip home!
3 simple steps to homemade jarred garlic
The first step is pretty simple – add enough dried minced garlic to fill the jar about 1/3 full. Then add 2 tablespoons of olive oil.
After that, just fill the jar with boiling water but be sure to leave a 1/2″ gap at the top for the garlic to swell up.
Cover it securely and shake well. Careful of the top though – that gets pretty hot!
That’s it. Keep it tightly covered and refrigerated when you’re not using it.
Now you’ve got a huge jar of garlic that cost way less than those little jars at the store! Quick, easy, and frugal – gotta love that combination!
Just for future reference – 1 teaspoon is equal to 1 clove of garlic but this is a bit milder than fresh minced garlic so you could add a bit more. One last note – this should store well, refrigerated, for 3 months.
UPDATE: I just want to mention a note here – there is some concern about the use of fresh garlic used to infuse olive oil. The combination of fresh garlic cloves and olive oil (especially when stored at room temperature) is the perfect environment for botulism to grow (here’s just one report). Since there doesn’t appear to be that same risk with dried minced garlic I don’t believe it is a concern with this recipe. If you are concerned, just leave out the olive oil. Or, if you like, you could probably replace it with a little citric acid.
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