Pickled garlic woes

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Assistant Cook
Feb 7, 2008
I'm having a very frustrating time pickling garlic. I've read a lot of recipes and think the one I'm using is pretty solid. I have two problems though: one is that the garlic gloves turn black on the cut ends (where they were joined to the stalk -- I cut those ends off when peeling the garlic); and the second problem is that the garlic is soft -- really soft -- or hard and 'raw.' I use fresh garlic and boil the cloves in the pickling solution for varying amounts of time -- 1 to 15 minutes -- and just can't seem to get it right. I age the jars in the refrigerator for at least 3 months.:wacko:

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