A 5-Second Trick for Perfectly Minced Garlic

If you own an immersion blender, you can whip up minced garlic in mere seconds, saving you the time and effort of chopping it yourself.

March 11, 2026 HOME HACK #461 How To Pulverize Garlic in Just Seconds Using an Immersion Blender Having garlic on hand is a given for nearly every home cook. It's a key ingredient in so many dishes worldwide that you couldn't possibly list them all. But prepping those cloves can be time-consuming. After peeling, you still have to chop them — and because most recipes call for a fine mince, this process can take a long time, especially if you're cooking for a crowd. Credit: al62/ iStock Don't Chop, Pulverize If you own an immersion blender, though, you can whip up minced garlic in mere seconds, saving you the time and effort of chopping it yourself. With the power off for safety, hold your immersion blender with the blades facing up. Place several peeled garlic cloves between the blades, making sure they fit within the bell-shaped blade guard. Cover the entire head of the immersion blender tightly with an open, resealable plastic bag, using one hand to secure it around the shaft. Then, turn on your immersion blender — start with a low setting — and in just a few seconds, your garlic will be pulverized. As a bonus, you won't have to deal with that persistent garlic smell on your fingers. This hack also works for mincing ginger, shallots, and chilies, or for grinding spices such as peppercorns, cumin seeds, coriander seeds, fennel seeds, and mustard seeds. Because the mess is contained in a plastic bag, your favorite aromatics are easy to store and ready to use.  How To Store Minced Garlic in the Freezer Looking to save time by prepping garlic in bulk? Mince several bulbs of garlic at once using a food processor (or do multiple rounds of the immersion blender trick). Put the minced garlic into a freezer-safe plastic bag and roll it flat with a rolling pin or your hands. Next, use the back of a knife to draw (not cut) a grid of vertical and horizontal lines across the bag. Place it in the freezer on a flat surface. Once it's frozen, you'll have perfectly portioned garlic squares that you can pop out and use as needed whenever you cook. The Vermont Country Store Delivers Timeless Comforts Known for its vibrant foliage and charming small towns, Vermont's call is unmistakable. Since 1946, the Orton Family Business® has shared distinctive goods inspired by life in the unique state. Discover classic comforts, from pure maple treats and Portuguese flannel to Irish wool sweaters and heirloom-quality table linens that epitomize the magic of Vermont. Discover More *This content is brought to you by our sponsor, which helps keep our content free. PRODUCT PICK Peach Street 500-Watt Immersion Blender I bought this $20 immersion blender during Amazon's Prime Big Deal Days, not expecting much for the price. In the past five months, however, I have used it to make creamy soups, blend beans for burritos, and emulsify salad dressings. It detaches into two pieces for easy storage and features dual speeds (regular and turbo) for powerful blending. The sharp, four-point blade is protected by a stainless steel bell to prevent scratches on the bottom of your pot. — Kelsey Morrison, House Outlook Editor SHOP NOW We independently evaluate all recommended products and services. If you click on links we provide, we may receive compensation. AROUND THE HOUSE Better Report Yes, It's Possible To Clean Your Blinds Without Taking Them Down You can make your blinds look like they've just come home from the store without having to wrestle them into the tub for a deep clean. Real Simple The Best Place To Hang Your Hummingbird Feeder To Attract the Most Birds If you're noticing a lack of feathery guests, it's probably a sign your setup isn't quite right. Sunset What's Neo Deco? Designers Give the Scoop on the Next Generation of Art Deco More than a century after we were introduced to Art Deco, a new generation is tapping into the zeitgeist: Neo Deco. Allegra Ringo Writer Allegra Ringo is a California-based writer who has written for publications including Reductress, The Hard Times, VICE, and The Atlantic. She loves sparkling water and old Chihuahuas with hardly any teeth, like her dog Pistachio. Was this email forwarded to you? SUBSCRIBE No longer interested in receiving our content? Unsubscribe from future emails. Contact Us     Privacy Policy     Terms of Use     Do Not Sell My Information Advertisements: 325 North LaSalle Street, Suite 200, Chicago, IL 60654