1
Pack the peeled garlic into clean, sterilized, 8-ounce jars, leaving about 1/2 an inch of headspace. If using, sprinkle in red pepper flakes.
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2
In a saucepan, combine white vinegar, sugar, and kosher salt. Bring to a boil over medium heat. Remove from the heat, then stir in the pickling spice.
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3
Carefully pour the hot brine over the garlic in the jars, ensuring the garlic is completely covered. Gently tap the jars to remove any air bubbles.
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