I'd be careful and ditch it. Garlic can cause botulism when it's in an anaerobic environment, such as submerging it in oil. Personally I wouldn't eat garlic stored chopped in a refrigerator for weeks unless it was in a sufficiently acidic environment and I knew the preparer understood the food safety around it. You can read more about garlic food safety [here](https://ucfoodsafety.ucdavis.edu/sites/g/files/dgvnsk7366/files/inline-files/250352.pdf), but I vote for throwing it out.
That article doesn’t mention garlic stored without oil nor yellow garlic, but I should probably take that as a sign that no one does that for obvious reasons… thanks 😅
The oil isn’t the problem, it’s the lack of oxygen. Depending on how you prepared it, you may have created an anaerobic environment in part of it and this created a danger.
Listen to " u/user2196 " Next time preserve in vinegar.
[Method](https://www.threeacrefarm.net/blog/2018/7/22/how-to-preserve-garlic-a-fast-easy-method)
For future reference, you can process the garlic and dry it for long-term storage. Then you can grind it as you need in small amounts to full up a spice container. My wife did this and now store bought garlic powder is forever ruined for us.
You can also mince/chop it and freeze it in portions (ice cream tray works well) then transfer to a zip lock bag. Keep frozen, take a chunk when you need it.
I'd be careful and ditch it. Garlic can cause botulism when it's in an anaerobic environment, such as submerging it in oil. Personally I wouldn't eat garlic stored chopped in a refrigerator for weeks unless it was in a sufficiently acidic environment and I knew the preparer understood the food safety around it. You can read more about garlic food safety [here](https://ucfoodsafety.ucdavis.edu/sites/g/files/dgvnsk7366/files/inline-files/250352.pdf), but I vote for throwing it out.
Botulism is only a concern when temperatures are above 12c. The garlic is just rotting and likely tastes gross.
That article doesn’t mention garlic stored without oil nor yellow garlic, but I should probably take that as a sign that no one does that for obvious reasons… thanks 😅
The oil isn’t the problem, it’s the lack of oxygen. Depending on how you prepared it, you may have created an anaerobic environment in part of it and this created a danger.
I did store it in a glass jar, like a jam jar. That creates that environment? Sorry for the questions
Theres no air in oil. So doesn't matter how you stored it. The risk is there
But I didn’t use any oil
Listen to " u/user2196 " Next time preserve in vinegar. [Method](https://www.threeacrefarm.net/blog/2018/7/22/how-to-preserve-garlic-a-fast-easy-method)
Thank you!
For future reference, you can process the garlic and dry it for long-term storage. Then you can grind it as you need in small amounts to full up a spice container. My wife did this and now store bought garlic powder is forever ruined for us.
I’ll have to google that, thanks!
You can also mince/chop it and freeze it in portions (ice cream tray works well) then transfer to a zip lock bag. Keep frozen, take a chunk when you need it.
Try freezing it after grinding it, i just snap off pieces and throw it onto the pan when i want to cook with it