A few questions
I have a mother load of fresh garlic that has cured in my back room for several weeks. I'm trying to think of some different ways to use it all and thought I would can/pickle some. Several recipes I have all call for white vinegar. Could cider vinegar be substituted without too much difference? I like cider vinegar better and have several gallons on hand or would just go get the white to use in this recipe.
Also, I looked at a garlic jelly recipe (also calls for white vinegar)that looks kinda good but what would you use garlic jelly for? Thanks, Lori