To make an easy batch of pickled garlic, submerge peeled garlic cloves in a quick-pickling brine. Add the prepared ingredients to a mason jar or an airtight container, cover it, and refrigerate the quick-pickled garlic for at least eight to 24 hours to allow the flavors to develop.
Prepare the garlic by peeling it and cutting very large cloves in half. Fill a saucepan with water, and bring it to a boil over high heat. Add the garlic, and let it cook for approximately three minutes before draining it and transferring the quick-cooked garlic to the jar or container.
Add the brine ingredients to the saucepan, and bring the mixture to a boil. Cook the brine until the sugar and salt are dissolved. Last, pour the hot brine over the garlic cloves, and allow the mixture to cool slightly before covering and refrigerating it.
For each cup of garlic cloves, use approximately 1 cup water and 1 cup vinegar, although you can adjust the recipe to use less vinegar for a milder flavor or more vinegar for increased tang. Add approximately 1/4 cup sugar, if desired, for a touch of sweetness, and 1 1/4 teaspoons of kosher salt. Use 1/2 to 1 teaspoon of each of your favorite pickling seasonings. Some examples include black peppercorns, crushed red pepper, mustard seeds, fennel seeds, bay leaf, fresh dill, coriander seeds, cumin seeds, fresh chili peppers or cinnamon.