Correction, 26 September 2026: An earlier version of this post recommended refrigerating homemade garlic in oil for two to three weeks. That advice was incorrect. Keep freshly made garlic in oil refrigerated at 40°F (4°C) or below for no more than four days, or freeze it for longer storage.
Garlic lovers, this one is still for you—just with a much shorter fridge stay. A little prep makes it easier to get sinangag, sauces, and marinades started on a busy day.
The storage rule comes first
Garlic submerged in oil can create conditions where botulism toxin develops. Do not keep this homemade mixture at room temperature. Salt, a clean jar, and a layer of oil do not make it shelf-stable. For longer storage, freeze promptly in suitable containers, label and date them, and leave room for expansion.
These limits follow the National Center for Home Food Preservation’s guidance on garlic in oil. The Center allows frozen storage for several months.
What goes into the original batch
The original batch uses ½ kilo of peeled garlic, 1½ teaspoons of salt adjusted to taste, and canola or vegetable oil to cover. Salt is seasoning here, not a preservation treatment. Make a smaller batch if you cannot use that much within four days, or freeze portions promptly.
Prep it for cooking
Peel and clean the garlic cloves, then pulse to a coarse texture in a food processor—or use a mortar and a little patience. Stir in the salt and enough oil to cover. Transfer to a clean container, date it, and refrigerate immediately at 40°F (4°C) or below. Use within four days; freeze promptly if you need longer storage.
Keep the shortcut useful
Use a clean utensil to take out what you need. This is a cooking shortcut for dishes such as garlic fried rice and sautéed vegetables, not a method for keeping garlic on the counter or in the fridge for weeks.
The earlier video is omitted from this updated guide because its storage advice has not been checked against this correction.
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