I wasn't sure if this would work without messing up the pickles, but really all that's in the jarred garlic other than garlic and water is citric acid to preserve it. AKA, the stuff that's in every citrus fruit. Making the real question was would citric acid mess up pickles? And, nope. After doing some net digging it even looks like there's citric acid based pickling methods out there, and it's just another food safe acid like the vinegar.

I've been wanting to learn more about shortcuts to making cooking easier for me, since with chronic pain cooking takes a lot out of me. One thing I've been looking into more is bagged frozen veggies as bases for different dishes, so I had a bag of stir fry veggie mix in the house; and my house mate picked up a pound of pre cooked chicken from the grocery store today to help me have something easy to work with as I'm still kinda on the mend from a surgery last Monday. So quick stir fry experiment was an easy go to.