Okay, fine. You caught me. There is exactly one exception. Already peeled garlic. You know, the jar of pre-peeled cloves in water or oil? Yeah, that must go in the fridge.
Why? Because the protective paper skin is gone. Bacteria and botulism love hanging out on garlic without its jacket. Keep that stuff cold and use it fast.
Should You Refrigerate Garlic? Storage Tips For Freshness And Flavor
Also, if you’ve made garlic-infused oil? Fridge. Immediately. No arguments.
What About Minced Garlic from a Jar?
Oh, you mean the stuff that smells like a scientist’s lab experiment? That must be refrigerated. It’s already processed, so it’s a sitting duck for spoilage.
But here’s my hot take: toss that jar. Buy fresh cloves. You’re better than that, and your pasta deserves better. (I’m joking. Mostly.)
