Then I freeze 1 Cup in small quart Zip Locks. Press flat and lay out on a cookie sheet. Freeze and then stack in a handy place in the freezer. When you need a pinch open the zip, and break off a frozen chunk and away you go. Save a few of the cloves and freeze whole.
Lets discuss it some more.
You can buy already peeled cloves a lot of places now, and that's what I use. I am always looking to save time. If not, I bust up the heads of garlic, turn them upside down, so the root end is up, and I strike the garlic head with my hand, or a mallet would work. Then take the cloves, except the dinky ones, and simmer them in a cup of oil, in a sauce pan for about a minute or two to soften up the skin. The skins will for the most part slip off by them selves.