I don’t think it will make it. I’ve peeled garlic and put it in a saran-wrap covered bowl in the fridge. It starts to discolor and get “shrivelly” within about 24 hours.
If I had to make it last 5 days, I’d probably cover it in vegetable oil. But I know you’re not supposed to make garlic-infused oils at home because of botulism, so I’d probably just give up the idea altogether, or at least do a bunch more research, first.
Peeling 20 cloves of garlic will go quite quickly if you blanch them. Boil a pot of water, break up your bulb, and throw them into the boiling water for about 20 seconds. Scoop out with a spider or slotted spoon and plunge the cloves into ice water. The hot/cold cycle will cause the skins to split, and you can slide them right off.
If your mother does this, it will add no more than 10 minutes to her canning day, the garlic will be nice and fresh and plump AND it has the side benefit of sanitizing the garlic before it goes into the pickling solution. (While that last part isn’t usually required, it’s a nice way to reduce the already small chance of bacterial contamination in your pickles.)
If you decide to do it ahead of time, then yes, I agree that covering them in olive oil and refrigerating them is the best way to preserve them. The olive oil will turn hard and opaque in the fridge, but it will melt again at room temperature.
Maybe you could buy the prepeeled garlic cloves that come in a jar from the store. I hate the chopped garlic in a jar but love the peeled stuff–it’s indistinguishable for me from the “real thing,” never has those green sprouts in it, and almost always has lovely plump smooth cloves.
Ummm… I could have peeled twenty cloves of garlic in the time it took me to read through this.
Smack them with the broad side of a chef’s knife and off you go, assuming diced or chopped is your plan.
If, OTOH, you’ve confused cloves (the individual segments) with heads (a collection of a dozen or so cloves) then yeah, you’re in for more work. If your desire is cleanly peeled and unsquashed cloves, save the effort and pick up a bottle of peeled garlic. Christopher Ranch is one of the better-known brands that’s available at most grocery stores.
The thing is, for pickled you want whole cloves, not smashed ones, and in my experience, blanching them cooks them enough that the pickled cloves will not be crisp. I tried it last year and was very unsatisfied with the results.
How long did you blanch them for? I find most online directions say to boil the suckers for minutes, which is way, way too long. All you need to do is get the skins hot, not even the garlic cloves themselves. 10-20 seconds, max, which is not long enough to cook them.
By the way, the jarred ones in the stores are cooked, unless there’s some miraculous new canning technique I’m unaware of. To sterilize and seal a jar, it has to be hot enough for long enough that whatever’s in it is cooked by the canning process, if it wasn’t cooked before putting it into the jar.
psycat90, you like your garlic peeling gizmo? I haven’t gotten one, 'cause my garlic just gets smashed and peeled and put into dishes like that, but I was shocked to see Alton Brown use that. A unitasker! In my AB’s kitchen! :eek:
I have seen Robert Irvine take two identical stainless steal bowls, pop a bunch of garlic inside one, flip the other over ontop to create a hollow container with the garlic inside and shake like mad to remove the peels. I have also just recently started seeing vacuum sealed, peeled, uncooked garlic cloves in the store. See if you can’t find this item at your store.
I’m not sure how long I had them in there. For pickling the food itself doesn’t have to be hot, although the liquid is boiling. That’s going to cook stuff a little bit, of course; the idea is not to cook it so much it’s mushy. My garlic was mushy. (My pickled ginger will put hair on your chest. Actually, it’ll put hair on your chest, your fetus’ chest, and your dead grandma’s chest. I don’t really advise eating the ginger.)
I love it. We use a lot of garlic, so it gets used at least 3 or 4 times a week. (Although admittedly not lately, we’ve been eating out a lot this summer.) I think my husband and I picked it up in Gilroy a couple of years ago (along with a Fresh Fingers Bar, another frequently used item in our kitchen) and it’s gotten lots and lots of use.
I just stuff as many cloves as I can fit in it (usually 4 or 5 at a time) and give it a quick roll or two on the counter, and voila! peeled cloves of garlic.
Sweet. I’d like to change my answer then! (As well as add a garlic peeler to my wish list. I have a stainless steel sink, so no need for a stink bar, though. I just rub my hands on my sink. So gauche, I know.)
No, it’s tasty. A little sweet, a little vinegary, a lot garlicky. With a nice crunch.
For something really garlicky, I make a mean Bagna Cauda. It’s delicious, but my husband has requested it only be made on Friday nights or long weekends. The garlic smell stays with us for at least a couple of days after we eat it. Not a big deal for me since I’m in a cubicle (and as long as I don’t expect to be tasting wines), but he sees patients and can’t really be reeking of garlic.