Garlic, Pickled, Spicy, Canned

Ingredients

• 2 quarts water
• 3 cups peeled garlic cloves
• 12 coriander seeds
• 6 whole peppercorns
• 3 dried hot chilis, split
• 3 whole allspice
• 1 bay leaf, torn into three pieces
• 1-1/2 cups white wine vinegar or distilled white vinegar
• 1 tablespoon sugar
• 1-1/2 teaspoons canning salt

Directions

1. In a large saucepan, bring water to a boil. Add garlic and boil 1 minute.
2. Meanwhile, divide coriander, peppercorns, chilis, allspice and bay leaf among three hot half-pint jars. Drain garlic and pack into jars to within 1/2 in. of the top.
3. In a small saucepan, combine vinegar, sugar and salt. Bring to a boil, stirring constantly. Carefully ladle hot liquid over garlic, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.