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.
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.
