I hate peeling and mincing garlic. REALLY hate it. I mean, would-rather-change-a-blow-out-diaper kind of hate. So I cheat. The garlic purists would be quite upset to know that I was freezing garlic, but you know what? It works. The majority of the potency and flavor is still intact and I only need to mince it twice a year!
First, I buy a giant bag of pre-peeled garlic from Costco. Throw half of it in my handy dandy food processor at a time. Pulse about five times to the consistency I want.
Then I spoon it into muffin tins and pop them in the freezer. My good friend, Stacey, uses ice cube trays instead, keeps them all in a baggie in the freezer, and just takes one out at a time to throw right into her dishes. “I measure out about the equivalent of 4 cloves to a cube in the trays. I always double the amount of garlic a recipe calls for, so 4 cloves are usually how much I use.”
When they are frozen, they are removed from the muffin tin and placed in the original bag back into the freezer. I keep one or two out in a small container to keep in the refrigerator.
That’s it! I never have to peel or chop garlic. The whole process takes about 15 minutes of labor. My Asian mother-in-law actually does something similar, except she purees her garlic with a 3 to 1 ratio together with ginger. She keeps it in a large tupperware container and is always having to dig out the frozen puree. Maybe I should loan her my muffin tins. ; )
Use 1/2 tsp. of minced garlic for every medium sized clove of garlic in a recipe, although I always just use a big heaping regular spoonful because I love garlic!