1. Prepare jars – Sterilize 2 small jars by boiling them for 10 minutes.
2. Blanch the garlic – Bring a pot of water to a boil, add garlic cloves, and blanch for 30 seconds. Drain and set aside.
3. Make the brine – In a saucepan, combine vinegar, water, salt, sugar, mustard seeds, peppercorns, red pepper flakes, and bay leaves. Bring to a boil.
4. Pack the jars – Divide the garlic cloves evenly into the jars. Add jalapeño or habanero slices if using.
5. Pour and seal – Pour the hot brine over the garlic, leaving about ½ inch of space at the top. Seal the jars tightly.
6. Cool and store – Let the jars cool to room temperature before refrigerating.
7. Wait for flavor – Allow the garlic to pickle for at least 5 days before eating. The longer it sits, the milder and more flavorful it becomes!
🌟 Pro Tip: Pickled garlic is amazing in salads, sandwiches, stir-fries, or even straight from the jar for garlic lovers!
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