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Pickled Garlic

From Stones River Market

<p>An easy way to store garlic for several months. I haven&#8217;t tried it yet, but plan to do so soon.</p>
Source: online, author Tabitha Alterman (Entered by Kathleen and Ken Ferris)
Serves: varies by quantity

1/2 lb or more bulbs garlic
1 tbsp per jar kosher or sea salt
gsiood quality vinegar
1 tbsp.per jar sugar (optional)
veggies or herbs (optional)

Step by Step Instructions
  1. Peel cloves of garlic and slice each one in half.
  2. Find a canning jar of the right size to hold your garlic (and any other veggies or herbsyou want to include.) Fill the jar loosely.
  3. Add your favorite vinegar to cover the garlic and veggies.
  4. Add one tablespoon salt to each jar. (sugar too, optional)
  5. Screw on lid, shake jar until crystals dissolve, and place garlic in refrigerator. Will last up to a couple of months.
  6. Suggested veggies: hot and sweet peppers or cucumbers. Suggested herbs: dill, thyme and rosemary.