Being a garlic lover, but having never eaten pickled garlic, I gave the pickled garlic recipe from Canning for a New Generation a try. The recipe was very simple, and these things are seriously addictive. I was skeptical at first, but the pickling mellows the bite, and they don’t give you the garlic breath you would expect.
Get creative with your spices! Anything goes with garlic. I made most of mine with dried oregano, whole peppercorns and red pepper flakes, but did one with cumin and chili powder, and another with old bay. The flavor will improve over the first few days as the cloves pickle in the vinegar and seasonings.
The shelf life is about 12 months with the water bath canning process, but you could make a smaller batch to keep in the fridge for at least 2 months.
If you are someone you know is looking to get into canning, pick up this book!