I don’t know about you, but I just LOVE tricks like this!
I tried this method and it peeled about 90% of the cloves in the head of garlic. I shook the bowls for about 7 seconds, checked, then shook again for another 7-10 seconds – by which time some of the cloves were leaking juice from me shaking too much! So I would think 10 seconds of continuous shaking should be good.
You need to use metal bowls (not plastic).
However, most of us don’t need an entire head of garlic at once, so what can you do with the extra peeled garlic cloves?
According to Linda J. Harris (Food Safety/Microbiology Specialist), garlic can be frozen in a number of ways:
1. Chop the garlic, wrap it tightly in a plastic freezer bag or in plastic wrap, and freeze. To use, grate or break off the amount needed.
2. Freeze the garlic unpeeled and remove cloves as needed.
3. Peel the cloves and puree them with oil in a blender or food processor using 2 parts oil to 1 part garlic. The puree will stay soft enough in the freezer to scrape out parts to use in sautéing. Freeze this mixture immediately— do not store it at room temperature. The combination of the low-acid garlic, the exclusion of air (by mixing with oil), and room-temperature storage can support the growth of Clostridium botulinum.
Now you’re all ready to make the most popular recipe on this blog – my Thick ‘n Creamy Caesar Salad Dressing!
Original post June 20014. Most recently updated December 2019.
Jini Patel Thompson is an internationally recognized expert on natural healing for digestive diseases. She healed herself from widespread Crohn’s Disease and has remained drug and surgery-free for over 25 years. Jini has appeared on numerous podcast, TV, and radio shows throughout the U.S., U.K., Canada, and Australia, giving people hope and vision for how they can heal their Colitis, Crohn’s, Diverticulitis and Irritable Bowel Syndrome (IBS), using entirely natural methods. Her books on natural healing for digestive diseases have sold worldwide in over 80 countries.
