But look at this baby. It is even better when you rip it open and take a big whif. Yum. I love garlic!
So here is how I go about making mine pickled... available for eating right out of the jar without the spicy garlic harsh after taste. Try them, they are addicting.
1/2 cup white wine vinegar
Put all of the ingredients except the garlic into a nonreactive saucepan.
The garlic will be ready to eat in about 5 days, and will keep well for about 1 year.
I use this in pasta salad, bruschetta, salads, sandwiches etc...