Far as I know the only approved pickled garlic calls for straight undiluted vinegar because garlic is so low acid and so high on the possible botulism index list.

The 50/50 mix of water and vinegar, even for cucumbers and other vegetable pickles, is the minimum approved ratio and a higher ratio of vinegar to water is preferred for increased safety.

I know some folks will pickle garlic in an 80% vinegar solution but I wouldn't be comfortable going any lower than that myself.

Personally my taste buds don't find pickled garlic to be too vinegary, especially if you use red wine vinegar (5%) but an alternate option is freezing it in oil and you might find that flavor better. Check out the link below for more suggestions.

Just something to consider.

Dave

Here is a link that might be useful: NCHFP - Safe Methods for Preserving Garlic

You can also just freeze the unpeeled cloves. Really easy and no vinegar flavor for cooking later.

Linked to the many options from Oregon State Extension below.

Deanna

Here is a link that might be useful: OSU Preserving Garlic

You can also just freeze the unpeeled cloves. Really easy and no vinegar flavor for cooking later.

Linked to the many options from Oregon State Extension below.

Deanna

Here is a link that might be useful: OSU Preserving Garlic

As you can see from the pickled garlic in the OSU document Deanna posted, sugar is included to soften the vinegar. Using a less harsh vinegar than distilled (i.e. wine vinegar or apple cider - anything 5%) and a measure of sugar (doesn't have to be that much) will result in a milder pickled product.

Carol