Name: Best Way to Peel and Prepare Garlic Cloves
Prep time: 2 min
Total time: 2 min
Ingredients: 1 head of garlic

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This is a simple tutorial to show the easiest way to peel garlic cloves and prepare them for almost all dishes!

garlic cloves scattered on black cutting board, 1 with ends cut off, green herbs to garnish, salt sprinkled in lower left corner

If you're like any other human who likes garlic, you've had at least one experience when you just got fed up with peeling your garlic. I've purchased some easy-peel garlic, and some ridiculously challenging, hair-pulling heads of garlic with tons of tiny little cloves. You know what I'm talking about.

I've attempted the mason jar technique where you put a whole head of garlic in the jar, seal, and shake like crazy. It can take a while before the skin starts coming away, and if you shake too hard then you get halfway peeled, broken cloves, that have little pieces of skin stuck to them. Not my favorite method. My technique shown here is the easiest way to both peel and prepare garlic!

Best Method for Peeling Garlic

I started using this technique and I haven't looked back.

Separate the cloves of garlic from the head, using as many cloves as you need.
Keeping skins on, lay the clove on a cutting board and lay your knife horizontally on top.
Use the heel of your hand and gently smash down on top of the knife.
Peel the skin away.

wooden cutting board with a full head of garlic, another head of garlic with the end cut off, garlic cloves with a knife laid on top of one, fresh cilantro leaves, and a red towel in the upper left corner

Best Method for Preparing Garlic

Thinly slice your peeled garlic lengthwise.
Use as is in any dish.
If you want smaller pieces for soups or similar recipes, dice after thinly slicing.

wooden cutting board with a full head of garlic, another head of garlic with the end cut off, 4 smashed garlic cloves semi-peeled, and sliced garlic cloves

Why This Method Works

When you lightly smash the garlic, it not only makes it easy to peel, but it releases so much more flavor and oils.

Unless you're preparing a dish that requires you to have perfectly round shaped slices of garlic, it doesn't matter that they're not completely in tact.

Thinly slicing the cloves lengthwise gives you a great size for an even cook when you sauté. When you mince and finely dice garlic for sautéing it's super easy to burn it. With this size you can get a perfect caramelization without it being too small or too thick. When you cut large chunks of garlic you can get a caramelization on the outside with an uncooked middle.

Enjoy using this method with your next dish!

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