Stop Wasting Money on Jarred Garlic — Do This Instead | Annie Tips

This is such a practical and satisfying video! Peeling garlic is one of those small kitchen tasks that can feel surprisingly frustrating, especially when you're in a hurry. I really appreciate how you showed six different methods, each perfect for different situations — from using strainers and bottles to the warm water soak and even the microwave trick. The explanations were clear and easy to follow, and I love that you focused on saving time, protecting fingernails, and keeping hands from smelling like garlic all day. The bottle cap method and the shaking technique are especially clever — simple tools, but big results. These tips make cooking feel much less stressful and much more enjoyable. Which method do you personally use the most in your kitchen? 🧄 Methods included: garlic in vinegar, garlic confit in oil (frozen storage), and homemade garlic sauce. 00:00 Why Stop Buying Pre-Minced Garlic 00:40 Why I Prepare Garlic When It’s Cheap 01:20 Method 1 – Garlic Preserved in Vinegar 03:10 How This Prevents Spoilage 03:50 Method 2 – Garlic Confit in Oil (Freezer Storage) 05:40 How to Store Garlic Oil Safely 06:10 Method 3 – Creamy Garlic Sauce for Everyday Use 07:10 Storage Tips & How Long Each Method Lasts 07:30 Final Tips & Which Method Fits Your Kitchen With just these three simple methods, I only need to prepare garlic once — and I always have it ready in the fridge or freezer. Which method would you try first? Do you prefer vinegar garlic, garlic confit, or creamy garlic sauce? If you have your own garlic storage tip, I’d love to read it in the comments. Thank you so much for watching until the end. See you in the next kitchen tips with Annie Tips 💚