Total Time
5mins
Prep 5 mins
Cook 0 mins

This isn't really a recipe. These really aren't pickled garlic, even though they taste like pickled garlic after a couple weeks. It is just a good way to preserve garlic for all other uses now that the U.S. Department of Agriculture says you shouldn't store garlic cloves in a jar of olive oil. Other than that, my preference would still be storage in oil. If you are a garlic-freak, these are good munchies after setting for a week or so.

Directions

  1. **Many supermarkets now sell pre-peeled garlic cloves at a reasonable price.
  2. This is the only way to go when fixing this unless you love peeling garlic!
  3. Loosely fill a one quart canning jar with garlic cloves.
  4. Top up jar with white wine vinegar.
  5. Store in refrigerator.
  6. Use garlic a little more generously than you would when using genuine freshly peeled garlic.
  7. It loses some of its flavor to the vinegar and mellows out quite a bit.
  8. The loss of flavor is more than offset by the flavor of the vinegar.
  9. A couple of tablespoons, added to the regular vinegar used in salad dressings, is great!
  10. Just be sure to add a little fresh vinegar to the jar to keep the garlic covered.

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