Pickled Garlic

1. 1

   Trim the garlic heads, leaving the stem intact and peeling off all but 1 layer of papery skin.

2. 2

   Set aside.

3. 3

   Combine the vinegar, sugar, peppercorns, cloves, chiles, bay leaf, and lemon rind in a medium saucepan.

4. 4

   Bring to a boil over high heat; boil 2 minutes more.

5. 5

   Add the garlic; boil 4 minutes.

6. 6

   Remove from heat; cover, and let sit overnight in the refrigerator.

7. 7

   The garlic may be canned, placed in a sterilized jar, or stored in the refrigerator in an airtight container up to 1 month.

No additional tips available.