Pickling Garlic

1. 1

   Do not put salt in pickling recipe.

2. 2

   Use one cup of vinegar to one cup of water.

3. 3

   Use white vinegar for pickling.

4. 4

   Check label to be sure it says for pickling or the garlic will turn blue.

5. 5

   Only use white garlic.

6. 6

   Can be store in plastic jars with lids.

7. 7

   Cut garlic by soaking in water overnight.

8. 8

   Peelings cut off faster after soaking.

9. 9

   Pickled garlic takes the bad taste out of the garlic in about three weeks.

10. 10

    It can be used in all recipes and cuts down on the plaque build up in the blood vessels.

11. 11

    Can also be used in place of garlic pills that have oil in them.

12. 12

    Store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.