Canning pickled garlic?
I need to pickle about 20lbs of peeled garlic cloves. Both the BBB and The Complete Book give recipes for pickled garlic. But they both call for straight vinegar. I'd like to use a 50/50 mix of vinegar and water, just like when I make dill pickles. Then the garlic won't be so sour and it would be more versatile for cooking.
Would that be safe? Or do you have an approved recipe for canning pickled garlic that doesn't call for straight vinegar? I'm scared they'll be so sour they won't taste good. Thanks.