I had an epiphany the other day.
I was in my local hippie health food store, perusing the refrigerated aisle and getting mad that there wasn’t any cream or organic dairy that wasn’t ultra-high-pasteurized, lamenting over the low-fat kefir, and cringing at the selection of toxic tofu, when I came across this:
Wait, is that garlic? Pre-peeled?!
I was tempted to just buy that little bag at a dollar and eleven cents, but it was really, really little, and so I said to myself, “NO, self! You’re done buying pre-packaged convenience foods when you don’t have to. You’re going to make this yourself, dangit! And you will share with all the Believers on the blog.”
So here we are. Peeling garlic can be SO ANNOYING. Why not get it all done in one fell swoop? Who wants to take precious minutes of their dinner making time to fumble over garlic peeling, or chopping, or crushing, or mincing, or getting sticky, smelly fingers, or any other of the general ridiculousness garlic preparation requires of us? I mean, it’s worth it — garlic is amazing. But it’s a pain in the butt. So let’s deal with it as little as possible, sound good? I’m thinkin’ so!
Preparing and Storing Peeled Garlic Cloves
Once peeled, garlic doesn’t keep nearly as well as it did with all that papery mess all over it. So, I learned that you have a few options:
- Peel enough for just a few days, or the week. In an air-tight container in the fridge, this should be totally fine.
- Store the peeled garlic cloves in olive oil. This still needs to stay in the fridge, if not the freezer. It can’t be kept at room temperature. In the freezer, it will keep for a few months.
- Freeze it! You can just freeze them plain, if you don’t want to worry about how many days they’ve been in the fridge.
- Mince and freeze. I know for me, 9 times out of 10, if I’m using garlic in a recipe, it’s minced. So to make things even easier on ourselves, we can just mince it all up and stick it in an air-tight container in the freezer. Break off how much your recipe calls for as needed. This is the option that I think works best for me.
Mincing, Freezing, and Storing Your Garlic
First, we peel!
Now, this is the part where I divulge an amazing secret. The EASIEST way to peel garlic — ever. I learned this from my friend Adrienne at Whole New Mom. I’ll let you head over there and learn the secret. (Though you might figure it out from these pics, I guess…you should still read the post! It’s great!)
Bag it up
Break it off
And that’s about it!
Oh, another tip — did you know that stainless steel can take out the garlic stink from your hands? Just try rubbing your hands against your sink, or if you’re like me and don’t have a stainless steel sink — you might want one of these things. Your hands will be absolutely reeking if not!
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