- 1/2 cup white wine vinegar
- 1/2 cup dry white wine
- 1 small dried chile pepper
- 1 small thyme sprig
- 1 small rosemary sprig
- 1 small bay leaf
- 10 black peppercorns
- 2 teaspoons sugar
- 1/2 teaspoon pickling salt
- 1 cup peeled fresh garlic cloves
- Put all of the ingredients except the garlic into a nonreactive saucepan. Bring the contents to a boil, and gently boil them for 5 minutes. Add the garlic. Return the contents to a boil, then cover the pan, and remove it from the heat. Let it stand at room temperature for 24 hours.
- Bring the contents of the saucepan to a boil again, then transfer them to a half-pint jar. Let the jar cool, and cover it tightly with a nonreactive cap.
- Store the jar in the refrigerator. The garlic will be ready to eat in about 5 days, and will keep well for about 1 year.