Ingredients
Scale
- 2 cups peeled garlic cloves
- 1 cup white vinegar, labeled 5% acidity
- ½ cup water
- 3 tablespoons honey
- 1 teaspoon pickling salt
- 1 teaspoon red pepper flakes, or less to taste
- ½ teaspoon black peppercorns
- ½ teaspoon mustard seeds, optional
- 1 small dried chile, optional
Instructions
- Inspect and trim peeled garlic. Pack into clean heat-safe containers with the optional dried chile.
- Combine remaining ingredients in a nonreactive saucepan. Warm, stirring to dissolve honey and salt, and bring to a brief simmer. Remove from heat.
- Pour over garlic until covered, leaving space at the top. Divide containers if necessary; do not add plain water for coverage.
- Let initial heat dissipate briefly, then refrigerate promptly. Keep at 40°F or below.
- Wait 48 hours before tasting. Use clean utensils and consume within the conservative 3–4-day preparation-to-use window described above. This formula has not been preservation-validated.