Originally Posted by LapLap

The only time I keep peeled garlic is when I peel it myself and include in a batch of jangajji (Korean slightly sweet soy sauce pickle - perfect for cauliflower stems BTW)

Problem with pickling garlic is the chance of the garlic turning blue. Even with a decent, fresh batch, I might still get a rogue clove, like Tobias Fünke in Arrested Development, determined to join the Blue Man Group. I know they’re still OK to eat, but overcoming the eww-yuck reaction makes them less enjoyable.

I wonder if pre-peeled packed garlic has less or more of a tendency to turn blue/green when pickled this way.

For the times I grate garlic I use a wasabi grater. Once done, just waive the grater under a cold running tap for a couple of seconds. Avoids the (for me) considerable downside of cleaning out a garlic press. (Muji has these kinds of stainless steel wasabi graters in their kitchen section - also useful for fresh ginger)