This hip trick comes to us courtesy of my brother-in-law, Nick, and a recent reminder from Hank Shaw. I’m constantly fermenting garlicky dill pickles, my favorite flavor combo, and when the garlic stares me down I now use a trick that works sort of like magic.

You can do the original method, finding two metal bowls of roughly the same size and then sticking the broken apart, but unpeeled garlic coves inside one of the bowls. Make a dome over that bowl with the other, hold really tight and shake wildly. Remove the peeled cloves and shake it out until all of them are relieved of their dry skin.

I tried this in my metal cocktail shaker and was surprised by how well it worked, and within something I’m used to shaking with ease (the bowls can be unwieldy). Make sure you clean it out really well with hot soapy water before you make your next round of margaritas, though!