Pickled Garlic

Ingredients

• 1 pound fresh garlic, peeled
• 1 cup red wine vinegar
• 1 cup water
• 1 tablespoon pickling salt

Directions

1. Set up a small canning pot and get 3 half pint jars ready. Put 3 new lids in a small pot with water, then warm them until the water is just barely simmering.
2. In a saucepan, stir together the vinegar, water and salt, then bring the mixture to a boil.
3. Fill the prepared jars with the garlic cloves.
4. Ladle the hot brine over the garlic cloves. Gently tap the jars to release any air bubbles caught inside. Add extra brine if needed so the headspace is back to 1/2 inch.
5. Clean the jar rims, set the lids in place and screw on the rings. Process the jars in a boiling water bath canner for 10 minutes, beginning the timing once the water has come back to a boil after the jars are added.
6. Once the time is finished, lift the jars out of the canner and place them on a folded kitchen towel to cool.
7. When the jars have cooled enough to pick up safely, take off the rings and check the seals by holding the edges of the lids and carefully lifting the jars. If the lids stay firmly in place, the seals are set.
8. Put the jars in a cool, dark spot for storage. The garlic is ready within 48 hours and can be stored for up to 1 year.