Pickled Garlic

• 6 heads of garlic
• 1 cup balsamic vinegar
• 1/2 cup water
• 1/2 cup white vinegar
• 1 tablespoon black peppercorns
• 1/2 tablespoon coriander seeds
• 1 bay leaf
• 1 tablespoon white peppercorns
• 1 tablespoon whole allspice berries

1. Place the unpeeled heads of garlic in a saucepan. Cover with water, bring to a boil and cook for 5 to 8 minutes. The garlic should be cooked but still firm.
2. Drain, and when cool enough to handle, peel and place the garlic cloves in a sterilized glass jar.
3. Now place the remaining ingredients in a small saucepan, bring to a boil, and simmer for about 10 minutes.
4. Pour the hot mixture over the garlic cloves, making sure the jar is filled right to the top. Discard any left over liquid. Close jar tightly and sterilize in boiling water for 15 minutes. This will keep for at least a year.

garlic, balsamic vinegar, water, white vinegar, black peppercorns, coriander seeds, bay leaf, white peppercorns, whole allspice berries

Taken from food52.com/recipes/21763-pickled-garlic (may not work)