How to prep Minced Garlic (Easy!)

Yield: ~2 cups minced garlic
Prep time: 10 minutes
Storage time: Keeps frozen for 2–3 months
Skill level: Easy (even if you’ve been personally victimized by garlic peels)

Let’s talk about garlic. 🧄

Garlic is one of those non-negotiable ingredients in my kitchen. I use it in everything. Stir-fries, marinades, dipping sauces, soups, you name it. But the one thing I do not have time for?

Peeling garlic.

I don’t care how many viral hacks are out there — shaking it in a jar, microwaving it, smashing it with a knife. I’ve tried them all, and I still end up with papery bits stuck to my fingers, garlic under my nails, and an existential crisis halfway through peeling my fifth clove.

So here’s my shortcut: I buy pre-peeled garlic, mince it all in one go, then freeze it flat in Ziploc bags. It’s my go-to prep hack that saves me time, energy, and most importantly — my fridge from smelling like a garlic graveyard.

Let me walk you through the exact way I do it (and all the rookie mistakes I made so you don’t have to learn the hard way like I did…).

Why I Switched to Bulk Prepping Garlic

Let’s flashback real quick: I used to buy those little minced garlic jars from the grocery store. You know the ones. Packed in water, sometimes olive oil, always suspiciously pale. I used them because they were convenient — but deep down, I knew they just didn’t hit the same as freshly minced garlic.

So I thought: I’ll be a domestic and start mincing my own garlic like a real grown-up. I bought a giant bag of garlic cloves, peeled each one (mistake #1), minced them in a food processor, and stored them in an airtight glass container in the fridge.

Sounds fine, right?

Until the next morning. I opened my fridge and got punched in the face by the smell. Not even a warning whiff. Just full-on garlic warfare. And that container? Tightly sealed, but the smell escaped like it had a mission. I had to remove everything from my fridge, toss some things out, and scrub it down like I was doing a deep spring clean.

Lesson learned: do not store raw garlic in the fridge unless you’re trying to clear it out.

Why Freezing Garlic is a Game-Changer

After that whole…garlic trauma…I tried freezing it instead. And honestly? Game. Changed.

• No fridge stink.
• Pre-portioned.
• Zero waste.
• Tastes fresh when cooked.

Plus, frozen garlic actually lasts longer than jarred garlic — and you’re not paying for fillers or preservatives.

If you’re someone who cooks a lot and wants to cut down on your day-to-day prep time, this hack will change your life. Or at least make it smell better.

What You’ll Need

Ingredients:

• 1–2 lbs of pre-peeled garlic cloves (from the Asian market, Costco, or Trader Joe’s — depending on your vibe)
• Optional: a splash of neutral oil if your food processor needs help blending (but I usually skip this)

Equipment:

• Food processor or high-powered blender
• Ziploc freezer bags (quart-size is perfect)
• Chopsticks or the back of a butter knife
• Freezer space, obvi

How to Prep and Freeze Minced Garlic

1. Buy Pre-Peeled Garlic (Don’t Be a Hero)

You can absolutely peel your own garlic if you want to — but as someone who has been personally victimized by garlic skins, I just… don’t.

Asian markets usually carry big vacuum-sealed bags of peeled garlic for cheap. Trader Joe’s has smaller bags if you’re easing into this life. Costco? That’s garlic prep heaven if you’re really about this bulk life.

2. Toss It All in a Food Processor

Load your peeled cloves into your food processor. Pulse it a few times to break everything up, then blend until the garlic is minced to your desired consistency.

Pro tip: Don’t over-blend unless you’re going for garlic paste. I like mine to have a tiny bit of texture — not quite chunky, not quite smooth.

If it’s not blending well, you can add a tiny splash of neutral oil (like canola or avocado). But honestly? It’s optional and I usually skip it because I want the garlic to stay as neutral as possible for cooking later.

3. Scrape and Spread into Ziploc Bags

Once your garlic is minced, scoop it into a quart-size freezer bag. Flatten it out into a thin, even layer — aim for ¼ to ½ inch thick.

This is crucial because it helps you break off pieces later without defrosting the whole bag.

4. Pre-Score It Into Squares

Before sealing the bag, use a chopstick, knife handle, or back of a spoon to gently press lines into the garlic. Kind of like you’re scoring cookie dough or making a grid.

I usually make about 2-inch squares, but you do you. The goal is to make it easy to snap off a piece when you’re cooking.

Then seal the bag, lay it flat, and freeze!

5. Use As Needed — No Thawing Required

When you need garlic, just break off a square and toss it straight into your hot pan or soup. No need to defrost. It cooks up just like freshly minced garlic.

If you’re sautéing or frying, give it a couple extra seconds to thaw and bloom in the pan. The flavor is legit — no one will know you didn’t mince it on the spot.

How Long Does Frozen Garlic Last?

Technically, frozen garlic can last up to 6 months. But I usually go through a bag in 2–3 weeks, especially if I’m cooking daily.

The flavor holds up beautifully as long as you keep it sealed tight and avoid freezer burn. If it starts looking dry or icy, it’s probably time for a fresh batch.

Common Mistakes (aka Garlic Fails I’ve Survived)

❌ Storing minced garlic in the fridge

Don’t do it unless you want your oat milk to taste like garlic toast.

❌ Not flattening the bag

A big frozen garlic brick is not fun to chip at with a knife.

❌ Over-processing into paste

Unless you want it for marinades or sauces, keep some texture in your mince.

❌ Freezing in one giant blob

That one clove-sized spoonful you need? Now requires a chisel and prayer.

Can I Freeze Whole Garlic Cloves?

Yes, technically. But whole cloves tend to lose their texture when thawed and go mushy. If you’re planning to roast them or blend them into sauces, it’s fine. But for everyday cooking, minced is more versatile.

How Much Garlic Should I Prep?

That depends on how much you cook. Here’s a quick cheat sheet based on weekly cooking:

Honestly, I always do at least a pound of garlic because I know I’ll use it up. And if not? My freezer’s got my back.

Bonus: Garlic Math 🧠

Just so you don’t have to guess how much to break off when a recipe says “2 cloves of garlic”…

So if you scored your garlic bag into 2-inch squares, just estimate each square to be about 1 tablespoon and adjust accordingly.

But… Is It as Good as Fresh Garlic?

Let me say this: yes, but also no. Freshly minced garlic will always have the edge in terms of brightness and bite. But frozen garlic comes very close when you’re cooking it (especially when sautéed, roasted, or simmered).

I wouldn’t use frozen garlic for raw applications (like dipping sauces or dressings where garlic is the star). But for everyday use in cooking?

It slaps.

And most importantly, you’ll actually use it, because it’s ready to go.

Final Thoughts (From One Garlic Girl to Another)

Listen, I’m not here to make you feel bad for not peeling garlic by hand. If anything, I’m here to liberate you from that chore and give you a method that actually works without messing up your life (or your fridge).

This method is:

• Efficient
• Fridge-safe
• Freezer-friendly
• Weeknight-dinner-approved

You’ll thank yourself every time you break off a frozen square and save 5 minutes of peeling and mincing.

And if you’re anything like me — someone who loves to cook but also loves shortcuts that don’t compromise flavor — this method is going to be your new bestie.

📌 Save This for Later

If you found this helpful, make sure to bookmark it, pin it, or share it with a friend who hates peeling garlic just as much. 💀🧄

Have other garlic hacks you swear by? Drop them in the comments — I’m always down to try new things (as long as they don’t involve peeling).