If you grow lots of garlic, this pickled garlic recipe is a wonderful way to use some of the garlic.
Place the clean jars, right side up, into the canner placing each into a spot on the canning rack.
Set the canning rack to the down position. The jars will want to float and bob until they are filled with water so itís a good idea to have a jar with water in it to pour a little into each jar to weight them down.
The jars need to be completely filled with water plus there should be one inch of water above the jars.
Bring the water to a boil and boil for 15 minutes.
Turn off the heat.
Once the water is no long boiling use tongs to drop in the lids and seals. This will also serve to sterilize the tongs.
Leave the jars, rings and lids for a minimum of 10 minutes up to one hour but no longer.
In a non-reactive saucepan, combine the vinegar, water and salt in a small saucepan and bring to a simmer. Stir to dissolve the salt.
Place a bay leaf, rosemary sprig and thyme sprig into each jar.
Next, divide the mustard seeds, crushed red pepper and black peppercorns evenly into each of the jars.
Divide the peeled garlic evenly into each of the jars and then fill with hot brine, leaving about 1/2 inch of air at the top.
Top each jar with a lemon slice.
Use a wood or plastic utensil to stir out any air bubbles in each jar.
Add more brine if needed to achieve the 1/2 inch air at the top.
Clean up any excess liquid and seal the jars with lids and rims.
Process the jars for 15 minutes in the hot water bath and then allow to cool.
Sealed jars are good for up to one year in the fridge or pantry. Unsealed jars can be stored for 3 weeks in the fridge.