Pickled Garlic

Ingredients

• 10 ounces whole garlic cloves (peeled )
• 1 pinch red pepper flakes (optional)
• 1 1/4 cups white vinegar
• 1 1/4 teaspoons sugar
• 1/2 teaspoon kosher salt
• 2 teaspoons pickling spice

Instructions

1. 1

   Pack jars: Pack the peeled garlic into clean, 8-ounce jars, leaving about 1/2 an inch of headspace. If using, sprinkle in red pepper flakes.

2. 2

   Combine brine: In a small saucepan, combine the white vinegar, sugar, and kosher salt.

3. 3

   Boil brine: Bring to a boil over medium heat, stirring until the sugar and salt dissolve. Remove from the heat, then stir in the pickling spice.

4. 4

   Pour brine: Carefully pour the hot brine over the garlic in the jars, ensuring the garlic is completely covered. Gently tap the jars to remove any air bubbles and adjust to maintain a 1/2-inch headspace.

5. 5

   Refrigerate: Let the jars cool at room temperature until no longer warm to the touch, about 1 hour. Seal them tightly, then refrigerate. For the best flavor and texture, let the garlic pickle for at least 3 days before serving. The flavor will continue to develop over 1-2 weeks.