What Is Jarred Garlic, and Can It Ever Substitute for Fresh?

To say that garlic is a workhorse in any cook’s kitchen is an understatement. This foundational ingredient is crucial to a multitude of dishes that gain depth from as little as one clove or up to a whole head.

But can jarred garlic stand in for fresh? Many “serious” cooks wouldn’t dream of using anything other than garlic cloves pried off tight, fresh heads, and some chefs (most famously Anthony Bourdain) have contributed to pre-prepped garlic’s unsavory reputation. Our take? Jarred garlic should comfortably have a place in the kitchen of anyone who wants to use it, for several reasons. 

Peeling and mincing garlic might feel time-consuming and daunting if you lack confidence in the kitchen. Or maybe you don’t have access to quality equipment (ever tried mincing garlic with a cheap, dull knife?). Physical accessibility is also a consideration; for folks with mobility issues, jarred garlic is indispensable.

Whether you have a jar in your fridge or are considering picking one up for dinner, here’s what to know about this product and how best to use it.

What is jarred garlic? 

Jarred garlic consists of peeled, cut garlic (either minced or chopped) that’s packed into glass jars and usually pasteurized for food safety. Unopened, the product is shelf-stable; once opened, it’ll last for two to three months in the fridge.

You’ll find several styles of jarred garlic in most supermarkets: minced or chopped, organic or conventional, packed in water or in olive oil. These jars are most often located in the produce section, near the fresh garlic bulbs. Sometimes, you’ll find them near the pesto in the pasta aisle as well. 

Whether packed with water or oil, jarred minced garlic tends to include some citric acid to preserve freshness. Compared to fresh, jarred has far less pungent allium heat; you don’t get the same sharp bite. The flavor is muted, and the citric acid gives it some twang and a faint metallic aftertaste, though the acidity is slightly less noticeable in the oil-packed garlic.

How to substitute jarred garlic for minced fresh garlic 

Most jarred garlic labels will tell you that 1 teaspoon of the product is equivalent to 1 garlic clove. The flavor of the pre-prepped stuff is milder than fresh garlic, though, so we suggest starting with more: Try 1 1/2 teaspoons for each garlic clove.

When jarred garlic is okay 

Jarred garlic’s muted pungency and tangy aftertaste are most notable in raw applications — which is why it’s generally best suited to cooked dishes. In long-simmered stews, pan sauces for beef or chicken, or highly seasoned stir-fries, the flavor difference is minimized.

Jarred garlic is not ideal for dishes that truly rely on the pungency of fresh garlic — recipes like pasta aglio e olio, bruschetta, gremolata, kimchi, or pan con tomate. But for uncooked dishes where you don’t want raw garlic’s spicy heat (say, vinaigrettes or guacamole), raw jarred garlic works.

Alternatives to jarred garlic 

There are other prepared garlic options to help you streamline dinner prep. All of the products below are pastes, which tend to have a stronger flavor punch than jarred minced or chopped garlic. They work beautifully in meat marinades and sauces or dips where you don’t want to bite into even the tiniest chunk of garlic. If sautéing the paste in oil, stir frequently or constantly to prevent burning.

Frozen garlic

You can buy frozen crushed garlic (basically garlic paste) at large supermarkets or at Trader Joe’s. It comes in what looks like a tiny ice cube tray from which you pop out a garlic cube whenever you need it. This product contains garlic, water, oil, and salt and has a strong flavor that’s very close to fresh garlic.

If you have a glut of fresh garlic, you can also make and freeze your own garlic paste. Either Microplane it or pulse it to a paste in a food processor, spoon into an ice cube tray, cover, and freeze for up to six months.

Refrigerated garlic paste

Look near the little clamshell packs of fresh herbs and you’ll likely see tubes of herb pastes such as lemongrass, basil, and garlic. This product contains salt and xanthan gum for thickening, and it has a saltier, tangier flavor than jarred garlic.

Jarred garlic paste

You’ll typically find this in Asian markets, either refrigerated (often near the kimchi, where it is sometimes called “minced garlic” ) or on the shelf. These products often contain preservatives and have a pungent garlic bite and mild acidity.

With all these convenient pre-prepped options, you can easily get your garlic kick however you want. And if garlic in a jar or tube makes home cooking easier — for any reason — that’s a good thing.