WebGently bang the jars a bit to settle the contents and release the bubbles and add more liquid if needed. Clean the tops of the jars and top with lids, tightening the …
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The first step to make pickled garlic is to make the brining solution. In a large pot, combine vinegar, salt, sugar, and water. Bring it to a boil over high heat. Turn the boiling water and vinegar solution to low and allow it to simmer for 2 to 3 minutes, stirring occasionally.
In a non-reactive saucepan, combine vinegar, sugar and salt. Bring to boiling and stir until sugar dissolves. Drop garlic into mixture and cook, uncovered, over high heat 1 minute, stirring occasionally. Remove from heat; let cool. Store in tightly covered jar in refrigerator for 3 months or longer.
Peel cloves; if large, cut in half lengthwise. In a non-reactive saucepan, combine vinegar, sugar and salt. Bring to boiling and stir until sugar dissolves. Drop garlic into mixture and cook, uncovered, over high heat 1 minute, stirring occasionally.
Many grocery stores now carry peeled garlic. If you live near a Korean market, that is a great place to buy peeled garlic, as they always have it and generally have a high turnover, so the garlic is very fresh. I put 1/4 teaspoon of Pickle Crisp in each jar, but Food.com doesn't know what that is, so it won't let me put it in the ingredients list.