Apparently you did. What a fantastic tip! I'm going to try it. Thank you.

Oh! I can't wait to try this!

Thank you very much for this wonderful tip! We'll be trying it this this weekend!

I have some super heirloom garlic coming from DrDawg and look forward to this method!

What do you preserve whole cloves in? Rice vinegar?

Sometimes I make garlic-flavored vodka with hot chili pepper powder. It would be a nice touch to leave one whole clove in the bottle, like a tequila-worm.

Thank you all for your kind words and acorns. I have had great success using this technique to peel garlic ... hope it works for all of you as well. I'd like to take credit for discovering this on my own, but that's not the case ... saw this on youtube and had to try it.

Rick, I, too, have some garlic coming from DrDawg and can't wait! I usually keep garlic in olive oil until I'm ready to use it, but I'm going to try pickling some of it when I get the 'mother-lode' from the Doctor lol. The vodka sounds interesting ... I may have to look into that.

man, you just saved me a lot of prep time!

p1mkw said:Rick, I, too, have some garlic coming from DrDawg and can't wait! I usually keep garlic in olive oil until I'm ready to use it.

And YOU just saved me tying that!

This will come in handy when planting garlic cloves!!

crittergarden said:man, you just saved me a lot of prep time!

Well, the key is the 'vigorous' shaking. Really shake it up. I found that using more than 1 head at a time requires a little more time, but still so much faster than peeling each individual clove.

Does it have to be metal bowls? I am a bit short of those.

I've never tried using a glass bowl ... I really doubt plastic would work. Everything I've seen on this says to use metal bowls, but you could try something else and see ... it just might work. Let us know.

>> The vodka sounds interesting ... I may have to look into that

Mary, I started that in order to test some super-hot chili-pepper-powder from another ATP member (Tom Cycadjungle). Like, less than 1/64th tsp in a pint, then chill in the freezer for as long as possible. And I added 2-3 partly-crushed black peppercorns.

That's just imitating Pertsovka. In the distant past, I would add just a little cinnamon schnapps for the sweetness as well as the cinnamon. The chilis were just commercial Thai pizza-peppers, crushed coarsely.

Then I thought that Bhut Jolokia pepper-vodka needed something to broaden the flavor and make it more interesting, since otherwise some people would just flee in horror from The Booze Of Pain.

Even a little dried, granulated, no-name commercial, Chinese garlic added some great interest to my pepper-vodka. It seemed like a "sweet counterpoint" to the Bhut heat.

I'm eager to try it with "real garlic" = heirloom garlic = DrDawg-quality garlic!

Maybe then it will seem like the Bhut Jolokia pepper powder adds sweetness to DrDawg's heirloom-hot garlic!

Yes, I'll definitely have to try the vodka some time. Just not sure when I'll get around to it, but I'll 'star' this post so I can find it when I'm ready. Sounds like you're had some interesting vodka recipes ... I don't think I'd ever thought to put hot peppers into vodka.

Thanks, Rick.

You're very welcome!

Originally, it was one way to make cheap vodka more interesting and palatable. Now it's the only way I like vodka!

Rick...sounds like that hot pepper vodka would really liven up a bloody mary!!

Oh, Yeah! The celery sticks will give off tiny screams and try to climb out of the glass.

Mary, your peeling method works superbly!

I'm too uncoordinated to hold two bowls tightly together while I shake them, so I used an empty jar like a Mason Jar, and screwed the lid on.

Shake, shake, SHAKE your garlic!

With a glass jar you can watch it happen. My big, single clove suddenly blinked, and looked like it cloned itself in a Start Trek replicator. The skin popped off WHOLE, so that it looked like a second clove.

Now, if I can just perfect a real clove-cloner, I'll never have to buy garlic again!

Wow Rick how neat! Good for you!

Pus, after shaking the clove and dumping it, I put the lid back on. later, I opened it to rinse it out, and sniffed the most heavenly garlic perfume imaginable.

Hey, I never see that at department store perfume counters. "Eau de Garlic".

RickCorey said:Mary, your peeling method works superbly!

I'm too uncoordinated to hold two bowls tightly together while I shake them, so I used an empty jar like a Mason Jar, and screwed the lid on.

Shake, shake, SHAKE your garlic!

With a glass jar you can watch it happen. My big, single clove suddenly blinked, and looked like it cloned itself in a Start Trek replicator. The skin popped off WHOLE, so that it looked like a second clove.

Now, if I can just perfect a real clove-cloner, I'll never have to buy garlic again!

I like the Mason jar idea ... watching it happen would be cool. I'll have to give that a try.