Stop Wasting Money on Jarred Garlic — Do This Instead | Annie Tips

Comments · 254

• VQ

  @VQween · 7 months ago

  I like roasted garlic. I shed all of the loose paper from the garlic, slice away the very top of the bulb, place on foil, drizzle with olive oil then wrap the foil around it and roast in the oven at 350 about 30 to 40 minutes or until I can smell it. When it has cooled, I squeeze out the cloves and make a paste with olive oil and a pinch of salt and keep it in the fridge. It's great for sauces, sauteed veggies, steaks and of course, garlic bread.

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• MA

  @maryhome68 · 7 months ago

  I really appreciate how practical and economical these garlic storage methods are. Preparing garlic once and having it ready for months truly makes everyday cooking faster and less stressful. I especially like the garlic oil and creamy garlic sauce ideas because they add so much flavor instantly. Which method do you personally use the most in your kitchen?

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• 10

  @1035-Mai · 6 months ago

  I pickled mines, like the vinegar style but I add a little bit of water to dilute the vinegar a bit, then I add salt. Put the garlic into the vinegar liquid and put into a mason jar, cover and refrigerate. It last me about 6 months (depending how much garlic). This method works for me.

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• AL

  @alyn927 · 6 months ago

  I love these and I think they are great ideas for gifts especially for my friends that are hard to buy for because they, like me are in their later years and don’t NEED THINGS but appreciate easier and less costlier ways to cook. I would appreciate more ideas like this as it is something I can still do, less costly as a gift and something my friends can use. Thankyou from Australia 🇦🇺

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• RE

  @RenèeL_Panhandle · 6 months ago

  Just grow your own….its super easy to plant in fall and it’s ready to pick in spring.

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• SM

  @SmartKitchen86 · 6 months ago

  This is such a smart way to save money and reduce waste when garlic is in season! I really love how you shared three different methods for different needs — pickled garlic for long storage, slow-cooked garlic in oil for deep flavor, and that creamy garlic sauce for instant use. The emulsified garlic sauce looks especially amazing — so fluffy and versatile! Having a jar ready in the fridge would definitely make everyday cooking faster and more delicious.<br><br>Which method do you use most often in your kitchen — pickled, confit-style garlic in oil, or the creamy garlic sauce? 🧄✨

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• CA

  @Canadianmomdiaries · 6 months ago

  I like roasted garlic. I really like garlic flavour in everything.

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• VI

  @violaherzog1944 · 4 months ago

  Der dritte gefällt mir am besten

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• HM

  @hmmm..2733 · 6 months ago

  I like all of your methods! I’m going to do the one where you cook it in oil and freeze. Thank you!

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• JA

  @janw491 · 6 months ago

  I grow my own garlic, process it up and with a cookie scoop I make pucks and freeze it. I also put garlic cloves in with pickles and use that. <br>Dehydrate and make powder if I find it on a clearance.

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• MA

  @marytrant9749 · 6 months ago

  We just put peeled garlic in a jar covered with oil. &nbsp;Put in the refrigerator not the freezer. &nbsp;Lasts forever.

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• RU

  @RubyHome-20 · 7 months ago

  A small tip that helps save money and reduce waste

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