Stop Your Garlic from Rotting – Easy Homemade Granulated Garlic

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Easy Homemade Granulated Garlic - Tired of garlic going bad on you? Use this simple method to make granulated garlic and stop wasting money and food!

{Making your own kitchen staples is one of the best ways I know to save money on whole foods, and this homemade granulated garlic is a case in point.  I already make my own Easiest Coconut Milk, Easiest Almond Milk, Aluminum & Corn-Free Baking Powder, Easy Vegan Condensed Milk, Powdered Sugar Substitute, and Liquid Stevia Drops, but granulated garlic is one thing that I have not made yet.  I love saving money with our dehydrator, and now thanks to Raia from Raia's Recipes, I have another great staple to make and another great way to save. This is a great solution to the common problem of garlic spoilage–makes me so upset to see food go to waste!}

Being the ultra-frugal, whole food mom that I am, there are few things in life that excite me more than saving money on real food. So when I saw an amazing deal on fresh garlic cloves at my local Costco, I jumped at it. Hint for all you fellow frugal moms: don't buy something in bulk if you can't use it before it'll go bad. (Another hint: don't ever buy peeled garlic.)

So anyway… here I was with my 5 pounds of fresh garlic stored in my fridge awaiting use.

And while we do use a lot of garlic in this house, I was unaware of just how quickly peeled garlic goes bad. It's pretty quick. Within a week or so, my garlic was sprouting.

No prob., I thought, I'll just plant the sprouting ones.

So I did. But then I noticed some of the cloves getting shriveled and moldy.

No good.

Sigh, what is a frugal mom to do with multiple pounds of garlic that needs to be used ASAP?

Easy Homemade Granulated Garlic - Garlic Powder. Stop having garlic spoil and go to waste - make this easy granulated garlic to use for in your pantry.

Turns out, granulated garlic is super easy to make yourself. Thankfully… And unlike fresh, raw, peeled garlic, it lasts a loooong time. 😉

Easy homemade granulated garlic. Tired of throwing out spoiled garlic? Make this easy homemade granulated garlic / garlic powder and save money. Great for use in any dish that calls for garlic.

Just make sure you don't leave a plate full of it within reach of a curious 2-year old… 😉

 Does your garlic spoil before you use it all? Here's how to Easily Make Homemade Garlic Powder or Granulated Garlic!!

Stop Your Garlic from Rotting - Easy Homemade Granulated Garlic
 
Author:
Recipe type: Condiment, DIY Food
Cuisine: Gluten-Free, Dairy-Free, Sugar-Free, Grain-Free, Low-Carb, Vegan, Paleo, AIP
 
See how easy it is to make homemade granulated garlic or garlic powder in your own home! No more spoiled garlic going to waste!
Ingredients
Supplies You Will Need
  • a sharp butcher knife
  • parchment paper
  • dehydrator or oven
  • blender
Instructions
  1. Set your oven to as low of a temperature as possible. In other words, play "how low can you go?" with your oven. Mine goes down to 170. Alternatively, get your dehydrator ready.
  2. Slice peeled cloves of garlic as thinly as possible, trying to get them all about the same thickness. The thinner you slice them, the faster they'll dry out.
  3. Place on a parchment paper lined cookie sheet, making sure the slices don't touch each other.
  4. Dehydrate until dried (I did mine overnight in my oven).
  5. Take dried pieces of garlic and dump them into your blender/food processor. Grind to desired texture--a more coarse grind will be like granulated garlic. A more fine grind will be like powder. Store in an airtight jar. Use in any dish calling for garlic.

This is not only a great way to prevent your garlic from spoiling, but it also allows you to have garlic on hand at all times.

No more running to the store at the last minute because you used up your last clove, which saves on gas costs and those last minute impulse purchases.

Make a bunch of this instead and store it up for the future.

What dish would you use this granulated garlic in first?

Raia Torn - writer for Whole New MomRaia is a homeschooling, stay-at-home-mom of four crazy kids. After the birth of her third child in 2010, she was diagnosed with “trauma induced gluten intolerance”. This turned her whole-wheat-bread, pasta-filled life upside down and set her on a mission to find out what healthy really meant for her family. Aspiring to encourage other moms wandering the allergen-infested isles of grocery stores, she shares her love of simple, allergy-friendly baking (and chocolate) at Raia’s Recipes. When she’s not whipping up something new in the kitchen, Raia enjoys trying to keep the plants in her backyard garden alive, hanging out with her church family, eating (allergy-friendly) pizza, and dreaming about all the things she'd do if she had an acre of land to homestead.

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.

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  1. Sorry, but it hardens very fast and if you can get it
    out of the vessel you put it in, you need a hammer
    to break it up and you would need to grind it.
    WAY too much hassle.

  2. Steve Shantz says:

    This is interesting. What kind of garlic container, and at what temperature? Also, where do you get your garlic? Do you grow your own, and if so, is it well seasoned for storage?

    • A stoneware container meant to hold garlic. I got it on clearance from Sur La Table. Room temp – so that varies. 79 in the summer and cold in the winter. I think we bought it at Costco?

  3. Steve Shantz says:

    Great post. Just a note about why your garlic sprouted so quickly… Don’t store it in the fridge! Garlic is from Siberia. When it gets cold, that is it’s cue to start growing. I keep mine on the counter at room temp, and the hard necks are good for at least 6 months. Artichoke softnecks keep for almost a year this way.

  4. I don’t have a dehydrator, how can I do it the natural way?

  5. iminsanediego says:

    Thank you for sharing this….I’m going to make my own dehydrated garlic today….my goal is to replicate garlic salt with dehydrated parsley. ….I use it in a lot of my cooking. But the store stuff we all know has bad ingredients like anti faking stuff and probably flavor enhancers too. You’ve inspired me. Thank you

  6. GrowerJenn says:

    Hi
    I also make my own dried garlic. I have a few tips that I have learned over the years. Never store garlic in the fridge. The moisture in the refrigerator tells the garlic to sprout. I’ve kept cured garlic bulbs and gloves in a shoe box in my pantry for well over a year. Dry & Dark. Also, Pampered Chef (no I do not sell it) has a great tool for slicing garlic that makes the job so much easier that the purchase of a gadget is worth the cost. (I try to stay away from one job gadgets, but this one is also good for chocolate and hard cheese.)
    For chopped garlic, just crumble the dried pieces in your hand or smash in a plastic bag.

  7. Love this idea for its simplicity! For sure going to try it next time I see a sale on garlic – maybe even next weekend at the farmers’ market. Visiting from Real Food Forager’s Sunday Snippets : )

  8. I usually freeze ours on a cookie sheet and then put them in a freezer bag and store in the freezer. When I need some I take a couple out and let them thaw for a minute and then slice them and put them in whatever I am cooking. (They do get mushy if you let them thaw out completely). I also throw whole ones in while the potatoes boil and they mash up with the potatoes.

  9. Another way is to slice the garlic and roast it for roasted garlic powder.

    • YUM!!!!

    • Another way to roast garlic for roasted garlic powder, is easier and faster, the restaurant way, (very quick, minimum effort and mess)
      Get the hole garlic head and cut off at the stem end about a 1/4 inch deep, depending on the size..
      Sprinkle a little olive oil over the freshly cut area, cloves showing. Wrap tightly in aluminum foil.
      Put i the oven on medium high for 30- 35 minutes.
      Let it cool off, take it out of the aluminum wrap, squeeze the cloves out. They come out so easily and the smell of roasted garlic is amazing. The drying and the rest,? You already know what you have to do.
      Good luck

  10. This is an excellent idea, I also dehydrate mine in chunks then grind when I want it in power form. If you have granules or powder it will get hard quickly. The reason the store bought stuff doesn’t get hard is b/c of the anti caking agent in it, which is exactly what we DO NOT WANT!
    I wold recommend storing it in glass, plastic bags get all weird like.
    Cathy

  11. This is awesome. I am definitely trying this. Pinned!

  12. Thanks Raia for this cool tip about making granulated garlic. When I have an overabundance of garlic cloves, guess what I’ll be doing? Thanks for sharing at our blog hop. That’s where I saw it and where my blog post, “Tea story, caffeine or not,” appears. Please check my blog out and let me hear from you. Be well. Live well. Lead a colorful life!

  13. What a great idea! I used to buy the large bag of garlic at Sam’s Club and like you, we eat a lot of garlic but not enough. So, I usually end up giving the ones going bad to the chickens! No more – poor chickens – at least they won’t have bad breath any longer 😉

  14. I love this idea. I always seem to have a few stray cloves that get neglected. I have throwing them away. I need to remember this. Thanks Adrienne and Raia.

  15. I have a slightly different method – put the peeled garlic in the food processor and pulse until it is finely minced, then dry on a cookie sheet in the oven. It comes out a little stuck together, but I put it in an empty spice grinder bottle and grind just what I need at the moment. Yum! And the house smells great!

  16. Once again you’ve awakened my craving to own a good dehydrator. Do all these lovely dehydrated items store well only in glass?

  17. Can this also be done for ginger and turmeric?

  18. Link to Raia’s Recipes does not work. I wonder if the 2 year old got any of that garlic in her mouth!

  19. Joanne Peterson says:

    My girlfriend has made granulated garlic for years, and it tastes so much better than the store bought. I use it for my own version of an all purpose seasoning. Different and delicious.