Home-canned pickled garlic
Wash garlic heads. Separate the cloves of garlic, peel them, and set aside.
In a large non-reactive pot combine everything from the vinegar down to the oregano.
Bring pot to a boil, then reduce heat and let simmer for 1 minute.
Add peeled garlic cloves, simmer another minute.
Pack garlic cloves into jars, leaving 2 cm / ½ inch headspace.
OPTIONAL: to each jar, add 1 dried chili pepper or ½ teaspoon dried chile flake.
Top jars up with pickling liquid.
Leave 2 cm (½ inch) headspace for either size of jar.
Debubble, top up with more liquid as required to retain headspace.
Wipe jar rims.
Put lids on.
Process jars in a water bath or steam canner for 10 minutes; increase time as needed for your altitude.
Pickled Garlic. www.healthycanning.com