1/2 cup white wine vinegar
1/2 cup dry white wine
1 dried chili pepper
1 sprig thyme
1 sprig rosemary
1 bay leaf
10 mixed peppercorns (black, pink, white)
2 tsp. sugar
1/2 tsp. pickling slat
1 cup fresh peeled garlic cloves
• In a nonreactive saucepan over medium heat, combine all the ingredients except the garlic. Bring to a boil and cook for 5 minutes.
• Add the garlic and return to a boil. Cover and remove from the heat. Let sit at room temperature for 24 hours.
• Place the saucepan over medium heat and bring to a boil again. Carefully transfer to a 1/2-pint jar. Let cool.
• Cover tightly and place in the refrigerator. The garlic will be ready to eat in 5 days and can be stored in the refrigerator for up to a year.
Makes 1 quart