Pickled Young Garlic

For the pickled young garlic, remove the garlic and peel it. Bring water to a boil. Blanch garlic briefly, strain and let cool. Carefully clean tightly sealed jars for pickling garlic.

For the marinade, mix wine vinegar with white wine, water, sugar, salt, bay leaves, peppercorns, mustard seeds and thyme sprig, bring to a boil and let cool for 2 minutes. Place garlic in jars and pour enough marinade to cover all garlic cloves. Baste with olive oil so that a thick layer of oil floats on top of the marinade.

Seal jars and store pickled young garlic in a cool place, preferably in the dark, for at least 4 weeks.

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