This distinctive pickle is made by curing fresh summer garlic cloves whole in vinegar brine. Its sharpness mellows over time, making it a bright addition to cheese boards and breakfast spreads.
Separate and peel the garlic cloves. Blanch them in boiling water for 1–2 minutes, then drain.
Pack the blanched garlic cloves into sterilized small jars with the bay leaf and black peppercorns.
Bring the water, vinegar, and salt to a boil, stirring until the salt dissolves. Remove from the heat and let the brine cool until lukewarm.
Pour the lukewarm brine over the garlic until the cloves are covered. Seal the jar and let it rest in a cool place for at least one month. The sharp flavor mellows and sweetens as it rests longer.
Use fresh, undried summer garlic; dried garlic stays firm and will not soften well. Sterilize the jars. Let the garlic pickle for at least one month to mellow its sharp flavor; it may taste harsh if eaten sooner.
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