Ingredients:

  • 1 cup (150g) fresh garlic cloves, peeled
  • 1 cup (240ml) white distilled vinegar
  • 1/2 cup (120ml) water
  • 1 tbsp (15g) sea salt
  • 1 tbsp (12g) granulated sugar
  • 1 tsp (2g) whole black peppercorns
  • 1 bay leaf

Instructions:

  1. Remove the skins from the garlic cloves by shaking them in a closed container or soaking in warm water for 5 minutes, then place them into a sterilized wide-mouth pint glass jar.
  2. In a small saucepan, combine the white distilled vinegar, water, sea salt, granulated sugar, peppercorns, and bay leaf.
  3. Heat over medium heat, stirring occasionally, until the sugar and salt have completely dissolved and the liquid reaches a gentle simmer.
  4. Carefully pour the hot brine over the garlic cloves in the jar, ensuring all cloves are fully submerged.
  5. Allow the jar to cool to room temperature, then seal with a lid and transfer to the refrigerator.
  6. Let the cloves cure in the refrigerator for at least 48 hours to allow the acidity to penetrate the garlic.