Instructions: Boil vinegar, water, seasoning, salt and sugar together for 5 minutes. In hot, sterilized jars, place a pinch each of rosemary and oregano. Jars can be kept hot in the oven, at 225 degrees, after sterilizing.

Add garlic cloves (half at a time) to the boiling brine for about 1 minute, then place cloves in jars. Bring brine to a boil again and fill jars 1/2-inch from the top. To release air pockets in jars, insert knife blade in center and all sides; add brine, if needed, and seal. Wait about a week to allow garlic to pickle.

This recipe yields 5 to 6 half-pint jars.

Yield: 5 to 6 half-pints

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