[Bobbi]

Rocky: The mixture is nothing more than salt, water and white vinegar (distilled). However, if you've ever bought pickled garlic in the store you will note that most often times it is mushy. Mine are crisp and each clove is whole - they crunch when you bite into them. I add a little bit of alum to my brine. The pickled taste is mild, but still distinctly garlic. If you would like the recipe, just let me know.

Swanny: I am very aware of the permeation of garlic through the skin, etc. and you are correct. Thank you. However, I was referring "specifically" to the bad breath issue, not body odor.