Easy 5-ingredient Quick Pickled Garlic

Peeled garlic cloves, discard any with brown spots, 3-5 heads will fill a pint jar

½ cup of fresh dill or one whole dill head

¼ tsp red pepper flakes

1 ¼ cup of white vinegar

1 tbs of canning salt (don’t use table salt with iodine)

Make your brine by bringing the salt and vinegar to a boil in a saucepan, reduce the heat and simmer gently, covered, for 5 minutes until the salt is dissolved. If you’re making more than one jar, simmer the brine for around 10 minutes.
While your brine is simmering, place ½ cup of fresh dill in the bottom of your jar, then the red pepper flakes.
Fill the jar the rest of the way with garlic cloves, gently packing them. Be sure to leave ½ of headspace at the top of the jar.
Using the funnel and ladle, fill the jar with the hot brine, leaving ½ of headspace at the top. Wipe the lip of the jar with a clean, damp dishcloth, then screw the lid on just until it’s snug.
Allow the jar to cool completely before turning it upside down several times to allow air bubbles to come to the top. Store the jar in the fridge.
Your pickled garlic will be ready to eat in 2-4 weeks.