Ingredients
- 1 c white wine vinegar
- 1 small dried chili pepper
- 1 small thyme sprig
- 1 small rosemary sprig
- 1 small bay leaf
- 10 black peppercorns
- 2 t sugar
- 1/2 t pickling salt
- 1 c peeled fresh garlic cloves
Directions
Put all of the ingredients except the garlic into a nonreactive saucepan. Bring the contents to a boil, and gently boil them for 5 minutes. Add the garlic. Return the contents to a boil, then transfer them to a half-pint jar. Let the jar cool, and cover it tightly with a nonreactive cap.Store the jar in the refrigerator. The garlic will be ready to eat in about 5 days, and will keep well for about 1 year.