Sear Torshe (Pickled Garlic)

5 bulbs garlic

brown vinegar

Clean the excessive dried skins from the outside of the bulbs being careful to keep the bulbs whole.  Carefully remove the roots with a sharp knife.  Wash and drain the garlic. 

Tightly pack a pint jar with the whole bulbs of garlic.  One bulb can be broken up and used to fill in empty spaces.  Fill the jar with the vinegar and cover.  Label the jar with the date and set it aside to pickle.  It will be ready to eat in one year. 

 

NOTE:  For a special treat let a jar sit unopened for 2 or 3 years.