Pickled Garlic

This was my first venture into canning and it turned out pretty well - the inspiration came from a farm outside DC where they have an annual corn maze and farmer's market with lots of canned jelly's and veggies.  Great for a snack with drinks or as a garnish in savory drinks like bloody mary's!

Makes 3 pint jars.

Ingredients:
  - 14 heads of unblemished garlic (blanch in boiling water for 1 minute and then place in cold ice bath to easily peel the skins off without damaging the cloves)
  - 3 cups of 5% white vinegar
  - 2 tbsp pickling/kosher salt
  -  1 cup sugar
  - sliced spicy peppers (jalapeno, serrano, wax, etc.) optional

  Boil the garlic in vinegar, salt and sugar mixture for 1 minute then place the garlic in the 3 sterilized pint jars to 3/4" below the rim.  Pour the solution over the garlic to 1/2" below the rim and wipe rim clean.  Place hot lids and rings on top and boil in a water bath canner for 20 minutes.  Remove and let stand for 24 hours before moving.  If top lid is sucked down and does not "pop" then canning was successful and they should stay in a dark cupboard for over a year.  Enjoy!