I love to eat pickled garlic....minced in salads...pureed and spread on bread...even straight. I have looked up some recipes - very simple - but they are full of warnings about safety. Safety is important. I have some glass canning type jars I can use but I would like to make a small batch first -20 cloves or so - and if I like the recipe, I will move on up. I have a rectangular tupperware type container that I would like to use to pickle the garlic. It is big enough to hold 25-30 cloves of garlic and be only slightly more than half full. The recipe calls for storing in the fridge for at least a week, or up to 3 months. Can I use the plastic box (after dipping in boiling water, etc)?