Minced or Diced Garlic- ready to go! a Kitchen hack

Minced or Diced Garlic- ready to go! a Kitchen hack

Keeping around fresh garlic is a must in my house- I am never without those wonderful cloves!

Sometimes however it is really nice to have garlic already diced and minced ahead of time- saves time on weary or hurried days!
Rather than buy from the store a premade jar of minced garlic, usually preserved with something I do not want or coated with a bad oil like canola- I decided to do it myself. A healthy convenience kitchen hack. A shortcut!

It is frugal if you consider several bunches of garlic are usually less than a dollar at the market. Even less during Farmer's market!
Amazing way to prep- if you grow your own! 

It is as simple as cleaning and dicing or mincing garlic cloves and filling a clean jar- like a small canning jelly jar-  with the dices and filling it with Olive oil-  enough to cover the garlic! Easy! Store in the fridge for a week a or the freezer for months!Use at your convenience. Refill when you need to! Ready to use, and the best part is you know exactly what is inside! Real Food, made by you. Convenient & DIY.

**** Note: It is important to remember when storing this oil garlic mixture to keep it cold, never leave it set out at room temperature for any length of time or you risk botulism. Always keep cold. I have made this many many times and never come across a single problem, but I always keep it stored cold in the refrigerator only taking out a spoonful as needed. A reader has suggested freezing is best, and I am led to agree! Keep it cold!


You may also enjoy the Frugal tips found here:

Frugal Days And Sustainable Ways #72

Seasonings: dehydrated vegies

Making your own seasonings:

As I am cooking, I go through seasonings like there is no tomorrow! Especially garlic powder, onion powder, dried onion, and garlic pepper! We are garlic fans! Haha! I have found, though, that the flavor just zings! if I add my own dehydrated vegies to the mix!  Whether they are fresher and haven't sat on a shelf forever, or what, I don't know- but making my own dehydrated vegies into seasonings is wonderful! And soooo easy! Dehydrated vegies do not lose their nutrients, and if stored in a sealed jar (I store mine in a Ball jar)  or in a closed recycled seasoning jar stay fresh for weeks!

On this particular batch I dried 2 yellow onion, a bunch of green onions, Fresno chilies, garlic, and carrots. (Bell pepper, tomatoes, any chilies, any onions, celery, basil, parsley, spinach, and kale work wonderful too!)

 In dehydrator set at 135F for 8 hours, then after cooled I tossed them into the food processor, and pulse until they came out small enough to use for a recycled seasoning shaker. If I have made enough I sometimes store it in a mason jar. Either way- amazing on meats! Great for addition to bone broth for quick soup! Fresh and no preservatives! No MSG.  

 So easy- it becomes fun to experiment with! Invent your own soup spices: add pepper, add sea salt, add cumin or chili spices! What ever your fancy! Invent your own unique combos for healthier foods.

If you do not have a dehydrator:

Line a rimmed baking sheet with parchment paper. Cover with slices of vegies  (about an 1/8 to 1/4 inch thickness.) Place the baking sheet in the oven. Heat the oven to lowest setting below 140f. Perfect range: 135-140°F. If you have a convection setting, use it, it will speed up the process and help dry out the vegies in half the time.  Let dry in the oven like this for as long as it takes for the vegies to dry out and crisp; so about 6-8 hours, check at 6 hours for thin vegies and smaller pieces.When you can pick it up and snap it between fingers- it's ready. Cool. and process.

For idea for making real tomato flakes as seasoning try: Using the whole Tomato

Or making Tomato Bark: Tomato Bark


Regarding long term storage: With gardens beginning to produce, this is perfect way to save vegetables and not create waste! Mine never last too long.  However, being dehydrated and if sealed properly and stored in a cool dry place they could last years. Excellent for small mylar bags with oxygen absorber to create long term storage. Healthier than alternatives with preservatives and better consider you have the ability to create mixes that are personalized to your taste! Yay!


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