Saturday, October 17, 2026
If you have ever tried to “peel” fresh garlic, it can be maddening. The thin, light paper covering each garlic clove is almost impossible to pick off and as you try to peel off the paper, you get sticky garlic juice on your fingers which the papers stick to like glue!
When I started growing garlic, I tried to find the types that had long storage life. I never found any that consistently stored even to spring no matter where or how I stored it. When I went into an old fashioned general store in Albany, Georgia, I saw and bought pickled garlic. I've been using that method for preserving ever since.
Now, the tricky part is peeling the cloves. I quickly figured out that I wanted garlic that had only large cloves with thick skins because they were the easiest and fastest to get the skins off an entire harvest. Hardneck garlic fits that bill so that is all I grow now.
Over the years, I have tried several different ways of "peeling" my garlic clove harvest. The three best ways I found were using a garlic peel remover, smashing the clove to make it easier to remove the skin and putting the cloves in a bowl with a lid and shaking vigorously. Now, I use the bowl technique and the crush technique or peeler for any that the skin doesn't come off. Much quicker than trying to remove the skin of every single clove with your fingers!
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