PREP: 40 minutes COOL: 30 minutes CHILL: 24 hours MAKES: 1 half-pint

Pickled Garlic

What You’ll Need

½ cup garlic cloves (32 to 40 cloves), peeled

¾ cup white or red wine vinegar

1 sprig fresh thyme

1 sprig fresh rosemary

1 bay leaf

10 whole black peppercorns (about ¼ tsp.)

2 tsp. sugar

½ tsp. pickling salt

¼ tsp. mustard seeds

How to Make It

1. In a small saucepan combine all ingredients. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes.

2. Ladle hot garlic mixture into a hot clean half-pint canning jar, leaving a ¼-inch headspace. Wipe jar rim. Cover jar loosely. Cool 30 minutes. Cover tightly. Chill 24 hours before serving. Store in the refrigerator up to 1 month.

PER 4 to 5 CLOVES GARLIC: 8 cal., 0 g fat, 0 mg chol., 13 mg sodium, 1 g carb., 0 g fiber, 0 g pro.