Pickled Garlic.

My family has a garlic obsession. We absolutely love the stuff. If a dish could even possibly be cooked with garlic, I add it. I love the taste, the smell, the way it improves the taste of just about anything. When I was pickling asparagus earlier this year Jake told me a story about when he was a kid. His grandpa used to pickle asparagus and he'd put cloves of garlic in the jars. Well, once they ate all of the asparagus, Jake and his brother would fight over the garlic so one year his grandpa pickled a whole jar of garlic for them so they wouldn't have to fight over it anymore. I thought it was a sweet story and the other day when I was at the grocery store I was reminded of it when I saw that garlic was on an awesome sale.

I peeled the skin off the cloves, rinsed them off, put them into clean canning jars, filled them with hot brine (leaving 1/4 in. headspace) and then placed them in a water bath for about 10 min.

Brine:
3 c. white vinegar
1 c. sugar
1 Tbsp. mustard seed
1 Tbsp. dill seed
2 Tbsp. red pepper flakes
2 Tbsp. pickling salt

I pretty much used whatever I could find leftover from previous brine and called it good. You could add red bell pepper, jalapenos, onion, or whatever you think sounds good. To make them sweeter you could use apple cider vinegar and brown sugar. If you don't want to do a hot water bath you should immediately pop them in the fridge. They should be ready to eat in about 3 weeks.

I've linked up at FTLOB for Tasty Tuesday.