Russian-Style Pickled Garlic

Ingredients

Instructions

1. 1Wash four half-pint jars in hot soapy water or the dishwasher, keep them hot, boiling 10 minutes first if processing under 10 minutes, and simmer new lids per the manufacturer's instructions.
2. 2Peel 3 cups garlic cloves, then blanch them in boiling water for 1 minute to soften and mellow their sharpness, and drain well.
3. 3In a stainless steel pot, bring 2 cups vinegar, 1 cup water, 2 tablespoons sugar, and 1 tablespoon salt to a full rolling boil, stirring to dissolve.
4. 4Pack the blanched garlic cloves into the hot half-pint jars along with a bay leaf, a teaspoon of dill seed, and a few peppercorns in each jar.
5. 5Pour the boiling brine over the garlic, keeping it submerged and leaving 1/2 inch of headspace.
6. 6Remove air bubbles, top off with brine to keep 1/2 inch headspace, wipe the rims clean, center the lids, and apply bands fingertip-tight.
7. 7Process half-pints for 10 minutes in a boiling-water canner with jars covered by 1 to 2 inches of water, timed from a full rolling boil, adding 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, or 15 minutes above 6,000 feet.
8. 8Let the jars sit in the turned-off canner 5 minutes, then move to a towel-lined counter and cool undisturbed for 12 to 24 hours.
9. 9Confirm each lid has sealed, remove the bands, and label with contents and date.
10. 10Store in a cool, dark place for up to 1 year; flavor mellows and improves after resting 2 to 3 weeks; refrigerate after opening.
11. 11Never reduce the vinegar strength, as garlic is dense and needs the full acid concentration to be safely canned.