Pickled garlic

• Peel the garlic cloves, if you blanch them in boiling water for 40 seconds the skin will loosen and be easier to remove.
• Put garlic cloves in a clean jar with your choice of fresh herbs or spices, I used rosemary but peppercorns or chilli also work well.
• Add 1 teaspoon of salt
• Pour the vinegar over the cloves I used half Cyder vinegar and half Red wine vinegar
• Seal the jar and swirl gently
• Put the jar in the fridge and leave for 2 weeks before eating, your pickled garlic will keep for 2 months in the fridge.

Enjoy!