Iranian Sugar Pickled Garlic

• 1/2 lb garlic, peeled (around 5-7 heads)
• 1 large red bell pepper, chopped
• 1 jalapeno pepper, chopped (green or red) (optional)
• 2 cups apple cider vinegar
• 2/3 cup white sugar
• 1/2 teaspoon ground dry mustard
• 1/2 teaspoon celery seed (optional)
• 1/2 teaspoon salt
• 10 -15 peppercorns

1. Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.
2. In a large saucepan over medium high heat, place the vinegar and white sugar. Place ground dry mustard and celery seed in the liquid mixture. Add salt and peppercorns. Bring to a boil. Boil 5 minutes. Stir in garlic and peppers. Continue boiling 5 minutes. Remove from heat.
3. Place garlic and peppers in sterile container to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving.
4. Note:
5. If you blanch the garlic you won't have to wait the whole three weeks.

garlic, red bell pepper, pepper, apple cider vinegar, white sugar, ground dry mustard, celery, salt, peppercorns

Taken from www.food.com/recipe/iranian-sugar-pickled-garlic-499379 (may not work)