PICKLED GARLIC

From : seriouseats
Ingredients1 pound fresh garlic, peeled
1 cup red wine vinegar
1 cup water
1 tablespoon pickling salt




Procedures1 Prepare a small canning pot and 3 half pint jars. Place 3 new lids in a small pot of water and bring to the barest simmer.

2 Combine vinegar, water and salt in a saucepan and bring to a boil.

3 Pack garlic cloves into prepared jars.

4 Pour hot brine over the garlic cloves.

5 Tap jars gently to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch.

6 Wipe rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes (start your timer when the water returns to a boil, not when the jars first go in).

7 When time is up, remove jars from canner and let cool on a folded kitchen towel.

8 When jars are cool enough to handle, remove rings and test seals by grasping edges of lids and carefully lifting jars. If lids hold fast, seals are good.

9 Store jars in a cool, dark place. They are ready to eat within 48 hours, but can be kept up to one year.