Pickled Garlic

• 34 cup distilled white vinegar
• 12 cup water
• 2 teaspoons coarse salt
• 18 teaspoon crab boil seasoning
• 6 large garlic cloves, separated, blanched and skinned
• 1 lemon, zest of, peeled in continuous spiral
• 1 sprig fresh dill or 12 teaspoon dill seed
• 1 small whole red chili pepper

1. In a saucepan, combine vinegar, water, salt and crab-boil seasoning; bring to a boil.
2. Add garlic and let steep for 10 minutes over very low heat.
3. Line a sterilized 1 pint jar with the lemon zest; add the dill and red chile.
4. Ladle in the garlic and enough liquid to cover.
5. Cap and seal.
6. Let cool to room temperature, then refrigerate for 3 to 4 days to allow flavors to marry.
7. Garlic keeps up to 4 weeks in the refrigerator.

white vinegar, water, coarse salt, crab boil seasoning, garlic, lemon, dill, red chili pepper

Taken from www.food.com/recipe/pickled-garlic-265573 (may not work)