Pickled Garlic Cloves

Ingredients

Instructions

1. 1Wash 5 half-pint canning jars in hot soapy water or a dishwasher and keep them hot; simmer new lids in hot water per the manufacturer's directions and keep them hot until needed.
2. 2Separate the garlic bulbs into cloves and peel them completely (briefly blanching unpeeled cloves for 30 seconds in boiling water makes the skins slip off easily), trimming away any root ends.
3. 3In a small pot, bring 3 cups white vinegar (5% acidity), 1 cup water, 1 tablespoon sugar, and 1 tablespoon canning salt to a full boil, stirring to dissolve the sugar and salt.
4. 4Pack the peeled raw garlic cloves into the hot half-pint jars, adding 1 small dried chile pepper (if using) and 1/2 teaspoon peppercorns to each jar.
5. 5Pour the boiling brine over the garlic cloves, keeping them covered and leaving 1/2 inch of headspace.
6. 6Remove air bubbles with a non-metallic spatula, top off with more brine if needed to keep 1/2 inch headspace, wipe the rims clean, center the lids, and screw the bands on fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water for 10 minutes for half-pints and pints and 15 minutes for quarts, timed once the water returns to a full rolling boil; add 5 minutes at 1,001 to 3,000 feet, 10 minutes at 3,001 to 6,000 feet, or 15 minutes above 6,000 feet.
8. 8Turn off the heat, wait 5 minutes, then move the jars to a towel-lined counter to cool undisturbed for 12 to 24 hours.
9. 9Press the center of each lid to confirm the seal, remove the bands, wipe down the jars, and label with the contents and date.
10. 10Store sealed jars in a cool, dark place for up to about 1 year, wait at least 1 to 2 weeks before eating so the sharp raw-garlic bite mellows, and refrigerate after opening.
11. 11Do not thin the vinegar with extra water beyond this recipe or pack the garlic cloves in more tightly than the brine can cover, since that lowers the acidity that keeps the jars shelf-stable.