>> You can also peel the cloves and put them in a jar filled with a mixture of vinegar, sugar and salt (1 cup peeled cloves; 1/2 cup rice vinegar, white wine vinegar or distilled white vinegar; 1/2 tsp sugar; 1/2 tsp pickling salt), tightly covered with a nonreactive cap and stored in the refrigerator, which will keep for a year or more.
Thanks, Sandy! I sometimes buy a jar of minced garlic in some clear liquid, but those jars are too big for me to use up quickly. I always wondered how to split one big jar up into many smaller jars, but knew I would need more "pickling liquid". Do you think that vinegar, sugar and salt would keep minced garlic OK for 6-8 months?
I seem to recall that one jar said it contained phosphoric acid, and I knew I was not going to experiment with that.
I use minced, granulated and powdered DRY garlic, but the minced wet garlic is a little better. I keep one pepper shaker filled with 2/3 granulated garlic and 1/3 black pepper. For perspective on my non-gourmet palate, I use this on TV dinners and frozen chicken patties.
