Pickling Garlic - vinegar

Method

• Do not put salt in pickling recipe.
• Use one cup of vinegar to one cup of water.
• Use white vinegar for pickling.
• Check label to be sure it says for pickling or the garlic will turn blue.
• Only use white garlic.
• Can be store in plastic jars with lids.
• Cut garlic by soaking in water overnight.
• Peelings cut off faster after soaking.
• Pickled garlic takes the bad taste out of the garlic in about three weeks.
• It can be used in all recipes and cuts down on the plaque build up in the blood vessels.
• Can also be used in place of garlic pills that have oil in them.
• Store in refrigerator.