Ingredients:
4 cups peeled garlic cloves (about 5–6 bulbs)
2 cups white vinegar (5% acidity)
1 cup water
2 tablespoons salt (non-iodized, like pickling or sea salt)
1 tablespoon sugar (optional, for mild sweetness)
1 teaspoon whole peppercorns (optional)
1 teaspoon mustard seeds or coriander seeds (optional)
A few bay leaves (optional)
Sterilized glass jars with tight-fitting lids
Instructions:
Sterilize the Jars:
Wash the jars and lids with hot, soapy water. Rinse well and sterilize by boiling them in water for 10 minutes or running them through a hot dishwasher cycle.
Prepare the Garlic:
Peel the garlic cloves. You can blanch them in hot water for 20–30 seconds to make peeling easier if needed.
Make the Brine:
In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil and stir until salt and sugar dissolve. Remove from heat.
Pack the Jars:
Place the peeled garlic cloves into the jars, packing them tightly. Add optional spices like peppercorns, bay leaves, or mustard seeds if desired.
Add the Brine:
Carefully pour the hot brine over the garlic cloves, covering them completely. Leave about 1/2 inch of headspace at the top.
Seal the Jars:
Wipe the jar rims clean with a damp cloth. Place the lids on and screw them tightly.
Cool and Store:
Let the jars cool at room temperature. Store in the refrigerator for up to 3 months, or for longer shelf life, process the jars in a boiling water bath for 10 minutes and store them in a cool, dark place.
Enjoy.