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.
