[QUOTE=cbawlmer]
Dumb question: what do you do with pickled garlic?
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Keelhaul him till he’s sober . . .
[QUOTE=cbawlmer]
Dumb question: what do you do with pickled garlic?
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Well every year I go ice fishing with about 20 guys. All you do is eat, drink and fish for 2 days!
Pickled garlic goes well with the various sausages, cheeses, pistachio’s and various types of alcohol that is present.
Would I have a bunch on my lunch break? Nope!
MtM
[QUOTE=WhyNot]
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.
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I don’t know if it matters, but the ones in my grocery store are in the refrigerated section, and come in a plastic jar, not unlike that of a peanut butter jar. The chopped and minced garlics are at room temperature and in glass jars, but I don’t know anything about canning, so that might not be of any importance.
[QUOTE=StinkyBurrito]
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.
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My answer has been stolen by the ANSWER STEALER! 
[QUOTE=StinkyBurrito]
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. …
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I read about a similar method in a cooking magazine and tried it. I used a large plastic mixing bowl with a lid. Put the separated cloves inside, snap on the lid, shake like crazy. Works like a charm-the cloves were totally peel free. They do get slightly bruised but should be fine for pickling. I’ve got about two and a half pints of pickled cloves in the frig right now.
[QUOTE=dwyr]
I read about a similar method in a cooking magazine and tried it. I used a large plastic mixing bowl with a lid. Put the separated cloves inside, snap on the lid, shake like crazy. Works like a charm-the cloves were totally peel free. They do get slightly bruised but should be fine for pickling. I’ve got about two and a half pints of pickled cloves in the frig right now.
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Wow, I’ll have to try that!