Pickled Garlic

It all starts with:

1 pound of garlic

 Separate the cloves...

 This yields about 3 1/2 cups of garlic cloves...

 Next, peel the cloves. Do not smash them.

If you'd like, you can blanch them for about 2 to 3 minutes,

and then transfer them to an ice bath.

The skins should peel right off.

 Peeled garlic cloves...

 Divide the garlic between 2 clean prepared pint jars

or 4 half pints... Depending on how often you use it.

I use bunches, so I used pints.

Boil 1 cup of Red Wine Vinegar,

1 cup of Water

and 1 tablespoon of Pickling Salt.

Carefully pour into the jars, and process in a boiling

water-bath for 10 minutes.