Kittencal's Do-Ahead Garlic

Kittencalskitchen's Note:

Here is a great idea for all you garlic lovers that use a lot of garlic in your recipes, with this method you will always have minced garlic when ever you need it, no need to start peeling and chopping cloves for a recipe it's already done and ready for use, in your freezer --- I usually do 30 large heads of garlic at a time so I have enough garlic for a couple of months --- to defrost just pop a frozen garlic cube in the microwave for about 15-20 seconds --- save your plastic trays to use just for the garlic as they will absorb the garlic smell :)

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Yield: 0.5 cup

• 4 -5 heads garlic heads (use as much garlic as you like)
• oil (use enough oil just so that the garlic holds together, you will need very little oil)

Directions:

1. Separate garlic bulbs into cloves.
2. Peel off skins on each clove.
3. On a processor, chop cloves until minced.
4. Place the minced garlic in a glass bowl.
5. Add in about 2 tablespoons oil or just enough oil so that the garlic holds together; mix until the minced garlic and oil are completely combined.
6. Using a spoon divide the minced garlic between each hole in the ice tray, pushing down with the spoon (fill up hole as much as desired).
7. Place the tray in the freezer until completely frozen, then pop out of the trays into a freezer bag.
8. Note: this method can be used with any amount of garlic.

Reviews

[Island Girl 525]

This is an awesome recipe that allows me to keep minced garlic on hand without the chemicals they add to the ones at the store. I don't have any ice cube trays, so I split the minced garlic into 2 small tupperware containers. One is in the freezer for when I finish the one in the fridge. I use garlic alot so this is a lifesaver! Thanks for another great recipe *** Edited to note- from what I have read, do not store garlic in oil at room temperature. Kittencal's recipe is great as written, but for anyone who had the idea to store in the fridge like I did, I want to warn you of the dangers. Botulism can occur when garlic and oil are combined and kept at room temperature (also warnings are given about storing in the fridge). So, please freeze immediately and please research for yourselves! ***

[riffraff]

I put enough in the bottom of several freezer bags to make them semi fat cigars when rolled. I am able to break off a chunk as I need it. Great idea!

[what-a-kerfuffle]

Kittencal, I love you. Please marry me?

;) Seriously, though, your recipes are always the BEST. Anytime I search for a new recipe I look to see if there's one from you first.