Ever have a recipe call for perfectly whole garlic clove? Me neither – I typically smash them with the side of my knife, remove the skins and away I go… Well, that was until I wanted to home-can Pickled Garlic Cloves. Because each clove is a gorgeous representation of this recipe, and a mason jar is its window, each clove had to look superb! So what do you do? Blanch ’em!
Tip: Remove the garlic from the base of the bulb so that each skinned clove is separated. With skins on, blanch the cloves in boiling water for 1 minute being sure to stir so each clove is thoroughly wet. Remove the cloves using a large slotted spoon and plunk them in ice cold water. Drain. To peel, hold the clove in one hand and pairing knife in the other; using your thumb and knife, cut the base of the clove and pull skin off towards you.