FRENCH PICKLED GARLIC

Note: This is the time of year that most garlic you buy has sprouted. After you peel the cloves, cut them in half and remove the bitter green sprout in the center. 

Variation: Top the jar with good-quality olive oil. 

French Pickled Garlic 

Makes 1 cup

1/2 cup white wine vinegar

1/2 cup dry white wine

1 small dried chile pepper

1 small thyme sprig

1 small rosemary sprig

1 small bay leaf

10 black peppercorns

2 teaspoons sugar 

1/2 teaspoon salt

1 cup peeled fresh garlic cloves

Place all ingredients except garlic into nonreactive saucepan. Bring contents to boil; then continue boiling gently for 5 minutes. Add garlic. Return contents to boil; then cover pan and remove from heat. Let stand at room temperature for 24 hours.

Bring mixture to boil again; then transfer to a half-pint jar. Let jar cool; then cover tightly with a nonreactive cap.

Store jar in refrigerator. The garlic will be ready to eat in about 5 days and will keep well for about one year.