Granulated Garlic Recipe

This homemade granulated garlic recipe elevates your cooking with intense flavor that store-bought versions simply can’t match. A simple dehydration process transforms fresh garlic into versatile granules perfect for enhancing everything from roasted veggies to hearty proteins. With just a few steps and minimal equipment, you’ll create a pantry staple that brings restaurant-quality taste to everyday meals – no peeling or mincing required whenever inspiration strikes!

I can’t tell you how many times I’ve reached for garlic granules when cooking dinner only to find my jar empty or – even worse – discovering my fresh garlic has sprouted green shoots! That’s exactly why I started making my own granulated garlic years ago. The first batch lasted me months, and I’ve never looked back. Now my pantry shelves proudly display an entire garlic collection, from delicate powders to chunky granules that add the perfect texture to dishes.

Those moments when you’re halfway through a recipe and realize you’re out of fresh garlic? Completely eliminated! I sprinkle these homemade granules on low-carb vegetables before roasting or use them to season chicken thighs for an instant flavor upgrade. The best part? Each little granule packs concentrated garlic goodness that distributes evenly throughout your dishes.

Why You’ll Love This Granulated Garlic

• Explosive garlic flavor that’s more vibrant than store-bought versions
• No more sticky fingers from peeling and mincing fresh cloves
• Incredibly long shelf life when stored properly (we’re talking months!)
• Customizable texture – make it as fine or coarse as you prefer
• Perfect for adding to homemade spice blends and rubs
• So economical compared to buying pre-packaged versions
• No additives, fillers, or mystery ingredients – just pure garlic

I love having this kitchen workhorse ready when inspiration strikes! Whether I’m whipping up a quick pasta dinner or marinating meats for the weekend grill, these little granules dissolve perfectly into sauces while still maintaining that distinctive texture that sets them apart from powdered garlic. Plus, there’s something deeply satisfying about opening your spice cabinet and seeing jars of ingredients you’ve prepared yourself – it makes even the simplest weeknight dinner feel special.

Ingredients Overview

When making granulated garlic at home, you only need a couple of simple ingredients – but understanding their roles helps create that perfect seasoning that’ll transform your dishes. Let me walk you through what you’ll need!

• Fresh Garlic: The star of our show! Fresh garlic bulbs provide all that wonderful flavor we’re trying to preserve. Look for firm bulbs with tight skin – no soft spots or sprouting. Each garlic variety offers slightly different flavor profiles; I love using hardneck varieties when I can find them because they tend to have more complex flavors. You’ll need about 5-6 whole bulbs to make a decent batch that’s worth your effort.
• Olive Oil: Just a light spray! We’re not using olive oil as a flavoring but rather as a practical helper. A very light coating prevents the garlic slices from sticking to your dehydrator trays during the drying process. Really any neutral cooking spray works here, but I’ve found that olive oil complements garlic’s natural flavors beautifully in my garlic butter steak bites and other recipes.
• Optional Seasonings: While pure granulated garlic is incredibly versatile on its own, you might want to create custom blends. A pinch of sea salt transforms it into homemade garlic salt. Dried herbs like parsley, thyme, or oregano create Italian-inspired blends. Just remember that whatever you add will impact storage time, so I usually keep most of my batch pure and only season small portions.

Success Tips & Tricks

After years of making my own granulated garlic (and plenty of mistakes along the way!), I’ve discovered some techniques that make all the difference between “just okay” and “absolutely amazing” results:

1. Uniform slicing matters: Try to cut your garlic cloves into pieces of similar thickness (about 1/8 inch) so they’ll dry evenly. If some pieces are much thicker than others, you’ll end up with partially dried garlic that can develop mold during storage.
2. The pulse technique: When grinding your dried garlic, use short pulses rather than continuous blending. This gives you much more control over the final texture. Check frequently between pulses – it’s surprisingly easy to go from perfect granules to powder in just seconds!
3. Texture check: Pour a little of your ground garlic onto a dark plate occasionally to check consistency. The perfect granulated garlic should look like coarse sand – not as fine as table salt but not as chunky as breadcrumbs. This middle-ground texture works wonderfully in everything from my quick cheese bread to savory marinades.
4. Cool completely before storing: After dehydrating, let your garlic pieces cool completely before grinding and especially before storing. Any trapped moisture can cause clumping or even spoilage. I like to let my dehydrated garlic sit out for an extra hour after drying just to be certain.
5. Customize your grind: If you prefer a slightly coarser texture for spice rubs, stop blending earlier. For a finer texture that disappears into sauces, blend a bit longer (but not all the way to powder). The beauty of making it yourself is creating exactly what works for your cooking style!

Step-by-Step Instructions

Making your own granulated garlic at home is so rewarding! I’ve been doing this for years, and the flavor is absolutely incredible compared to store-bought. Let me walk you through the process step by step.

Prepare the Garlic

First things first, let’s prep those garlic cloves! This is where all the magic begins:

1. Peel your fresh garlic cloves completely. I find it easiest to gently crush them with the flat side of a knife to loosen the skin.
2. Give them a quick rinse under cool water to remove any dirt.
3. Pat them completely dry with a clean kitchen towel or paper towels.
4. Using a sharp knife, slice each clove into thin, uniform pieces (about 1/8 inch thick). Consistent thickness ensures even drying!

Pro tip: For really large batches, I sometimes use a mandoline for perfectly even slices. Just watch those fingers!

Dehydrate the Garlic

Now comes the dehydration process – this is where we concentrate all that wonderful garlic flavor:

1. Lightly spray your dehydrator trays with a small amount of olive oil to prevent sticking. Don’t skip this step – dried garlic can be quite stubborn!
2. Arrange your garlic slices in a single layer on the dehydrator trays, making sure to leave small spaces between each piece for proper air circulation.
3. Set your dehydrator to 160°F (70°C) and let it work its magic for about 6 hours.
4. Check your garlic after 5 hours – you’re looking for pieces that are completely dry and crispy, similar to potato chips. They should snap, not bend, when broken.

No dehydrator? You can use your oven! Set it to the lowest temperature (usually around 170°F), leave the door slightly ajar, and place the garlic slices on a parchment-lined baking sheet. This might take 4-8 hours depending on your oven.

Blend the Dried Garlic

This is where you transform those dried chips into beautiful granules:

1. Allow your dried garlic to cool completely before proceeding.
2. Transfer the dried garlic pieces to your blender or food processor.
3. If you’d like to add any seasonings (a pinch of salt works wonders!), now’s the time.
4. Pulse in short, controlled bursts of 2-3 seconds. This gives you more control over the texture.
5. Between pulses, remove the lid and check the consistency. Shake the container to redistribute any larger pieces.

Texture check: Stop when you achieve a sandy, granular texture. If you blend too long, you’ll end up with garlic powder instead of granulated garlic!

Check the Consistency

Getting the perfect texture is crucial – here’s how to make sure you’ve got it right:

1. Pour a small amount into your palm and examine it closely.
2. Ideal granulated garlic should have the consistency of coarse sand – not as fine as table salt, but not as chunky as kosher salt.
3. If it’s too coarse, give it a few more pulses.
4. If some pieces are still too large, you can sift the mixture and reprocess only the larger pieces.

Once you’re happy with the consistency, transfer your homemade granulated garlic to an airtight container. I love using small glass jars with tight-fitting lids – they showcase your homemade creation beautifully!

Recipe Variations or Uses

Now that you’ve made this gorgeous granulated garlic, let’s talk about all the delicious ways you can use it! I keep mine within arm’s reach of the stove because I use it nearly every day.

Flavor-Boosting Blends

Create your own signature spice blends with your freshly made granulated garlic:

• Italian Herb Blend: Mix 2 tablespoons granulated garlic with dried basil, oregano, thyme, and rosemary. I sprinkle this on everything from homemade garlic cheese bombs to roasted vegetables.
• Savory Steak Rub: Combine granulated garlic with black pepper, sea salt, and a touch of brown sugar for the perfect grilled steak seasoning.
• Homemade Ranch Mix: Blend granulated garlic with dried dill, onion powder, and dried parsley for an instant ranch dressing or dip mix.

Elevate Your Everyday Cooking

Here are some of my favorite ways to use granulated garlic:

• Garlic Butter: Mix 1 teaspoon of granulated garlic into softened butter with a pinch of salt and chopped fresh parsley. Spread on warm bread or melt over steamed vegetables.
• Quick Pasta Boost: Sprinkle directly into pasta sauce or over cheddar cheese buns before baking for an instant flavor upgrade.
• Roasted Vegetables: Toss your vegetables in olive oil, then sprinkle with granulated garlic before roasting for incredible depth of flavor.
• Savory Breakfast: Add a pinch to scrambled eggs or breakfast potatoes for a morning flavor boost.
• Homemade Croutons: Toss bread cubes with olive oil, granulated garlic, and herbs before toasting for the best homemade croutons.

Creative Recipe Applications

Take your cooking to the next level with these unique uses:

• Flavor-Infused Oils: Add 1 tablespoon of granulated garlic to 2 cups of olive oil. Allow to steep for 1-2 weeks, then strain for a delicious garlic-infused oil.
• Savory Popcorn: Toss freshly popped popcorn with a mixture of granulated garlic and nutritional yeast for a cheesy, garlicky snack.
• Homemade Crackers: Incorporate into homemade cracker dough for flavorful, crispy treats.
• Taco Seasoning: Combine with cumin, chili powder, and oregano for quick seasoning to sprinkle on baked chicken tacos or ground beef.

The beauty of homemade granulated garlic is its versatility. Once you start using it regularly, you’ll wonder how you ever cooked without it! The flavor is so much more vibrant than store-bought versions, and there’s something incredibly satisfying about reaching for a jar of seasoning that you made yourself.

Frequently Asked Questions

Final Thoughts

I hope you’re as excited to make your own granulated garlic as I was the first time! There’s something incredibly satisfying about opening your spice cabinet and reaching for a jar of seasoning that you made yourself. Plus, the flavor is absolutely incredible compared to the store-bought version – fresher, more vibrant, and you can control exactly how coarse or fine you want it.

Don’t be intimidated by the dehydration process – it’s mostly hands-off time while your dehydrator (or oven) does all the work. And trust me, when you’re sprinkling your homemade garlic granules on a pizza or stirring them into a pasta sauce, you’ll be so glad you made the effort!

I’d love to hear how your granulated garlic turns out, or any creative ways you’ve found to use it in your cooking. This homemade version has completely transformed dishes in my kitchen – from simple roasted vegetables to complex stews. And once you master this basic pantry staple, you might find yourself wanting to try dehydrating onions, herbs, or other aromatics!

Until next time, happy cooking and happy seasoning! There’s nothing quite like the satisfaction of creating something delicious from scratch.

Granulated Garlic Recipe

Make your Granulated Garlic recipe to add savory flavor to your dishes for years. Granulated garlic is an excellent substitute for powdered garlic, adding a more robust taste and texture. Garlic powder and granulated garlic might have differences in texture, but they both have rich garlic flavor that is ready to use whenever needed.

Prep Time: 10 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 10 minutes minutes

Servings: 10

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Equipment (affiliate links)

• ▢
  Dehydrator
• ▢
  Magic Bullet Blender

Ingredients

• ▢ 10 Fresh Garlic Cloves
• ▢ 1 teaspoon Olive Oil

Instructions

• First things first, prepare the garlic by washing and drying. Slice into small, thin pieces and get your dehydrator ready.
• Arrange your garlic by spraying some olive oil first in the dehydrator trays, and once finished, assemble all the slices, making tiny spaces from each piece. Prepare the dehydrator and set the temperature to around 160° Fahrenheit or 70° Celsius. Start drying them for about 6 hours.
• Prepare your magic bullet blender and start placing the dried garlic into the cup. If you feel more creative, add a small amount of salt or dry herbs to season. Start blending dried garlic by pulsing for a few seconds, and check if the granule form is perfect enough for you.
• When blending the garlic, you have to check occasionally and ensure you will not get a fine powdered one. Since I was using a magic bullet, I double-checked while blending because the dried food would most likely get powdered easily. Keep them as a pantry staple, and be ready to use them for cooking.

Notes

• Salt – as I have mentioned, a pinch of salt is optional as it can enhance the taste of the garlic.
• Pulse use short pulses rather than continuous blending. This helps achieve a consistent texture without over-processing the garlic.
• Consistency – after each pulse, check the texture. Aim for a fine, uniform granulation. If needed, shake or stir the contents to ensure even blending.
• Customize – feel free to customize the granulation based on your preferences. Some prefer a finer consistency, while others like it a bit coarser. It is your garlic, so make it the way you like it.

Nutrition

Serving: 1g | Calories: 8kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.3g | Sodium: 1mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg