Sterilize your jar first by leaving it in boiling water for up to 2 minutes, then drain and dry. Be careful and if you have rubber tipped tongs it makes it much easier to get the jar out of the hot water.
Add the garlic granules up from 1/4 to 1/3rd of the jar.
Add filtered or boiled water at room temperature to fill the jar 2/3rds full.
Screw on lid and leave overnight in the fridge.
The next day, the granules should have swollen and filled the jar. The enzymes in the garlic are "revived" and you would use the same amount as per ordinary garlic. Some garlic granules absorb water at different rates. If it looks a little soupy, add 1/2 tsp more of dried granules and allow these to swell in the same manner.
To cook, use as ordinary chopped garlic in the same quantity and method so instead of using a large amount of dried granules, you are using a much smaller amount for the same flavour.
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