A special pickle where whole cloves of fresh summer garlic are flavored in a vinegar brine, its sharpness softening over time. It stands out as a small appetizing flavor for cheese plates and breakfast tables.
Peel the garlic cloves, then blanch in boiling water for one to two minutes and drain.
Fill small sterilized jars with the blanched garlic cloves along with bay leaf and black pepper.
Boil the water, vinegar, and salt, stirring until the salt dissolves, then remove from heat and let cool.
Pour the cooled brine over the garlic so it covers them, seal the jar, and let rest in a cool place for at least a month. The sharp taste mellows and sweetens as time passes.
Important: make sure the garlic is fresh and not yet dried (summer garlic), dried garlic retains its firmness and doesn't soften well. Jars must be sterilized. If left to rest for at least a month, the sharp taste largely mellows; if consumed early, it can remain pungent.
Soaking the garlic cloves in boiling water for a few minutes before putting them in the jar makes them easier to peel and helps the pickle soften faster.
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