Garlic > Ted's Remedies for Garlic > Pickled or Jarred Garlic Ok?
Pickled or Jarred Garlic Ok?Question by Debby (Tampa, Florida) on 03/20/2007
Replied by Ted (Bangkok, Thailand)
Basically neither pickling, nor thawing can store garlic. The vinegar for examples is a strong penetrant and can go through the cells in the garlic to form allicin also, but the problem is once they are formed, it may be also destroyed or lost in the vinegar. Vinegar goes through the cells allowing the mix, much like chopping and storing for a long time, and there may be less allicin in a pickled form.
Keeping them in its original form is often the best ways of storing them. Drying garlic may help, but sulfides are lost as it is dehydrated. The simplest way is to keep them the way your grandmother stores garlic - do nothing with it until it is ready to be consumed.
Replied by Mike (New York) on 12/13/2012
Replied by Wendy (Columbus, Oh/usa) on 12/14/2012
Back to Ted's Remedies for Garlic