500g newer garlic
5 bay leaves
1 1/2 cups apple cider vinegar
1/3 cup sugar pinch of saffron threads
Sterilize your jars and lids. Submerge all of the garlic in hot water, and keep it in for about 20 seconds. Remove, and the garlic will slide right out of its skins.
Put the vinegar, sugar and saffron into a pan. Bring the mixture to a boil then take off heat. Pack the garlic cloves into the sterilized jars, adding a bay leaf and peppercorns as you go. Pour the hot vinegar over the garlic, and top with the lid and band. If the vinegar is hot enough, the jar should seal (the center of the lid will suck down) within a couple of hours. If it doesn’t seal, you can also process in a hot water bath for ten minutes, or store in the refrigerator. Use within a year.