Pickled Garlic

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Links:
https://en.tomahnousfarm.org/5255-why-does-garlic-turn-green-when-pickled-preserved-co.html

https://www.thespruceeats.com/garlic-turns-blue-when-pickled-1327752

Pickled Garlic Recipe 1
INGREDIENTS
6 pc. garlic heads, peeled and ends removed (Don't use any soft, diseased, spotted garlic)
1 1/2 cups Cider vinegar
1/2 cup sugar
1/8 t. Mustard seed
1/8 t. Celery seed
INSTRUCTIONS
1. A trick to getting your garlic peeled:
2. Cut the ends off first of each clove then blanch for 30 seconds in boiling water. The skins will come right off.
3. Fill pint or smaller jars with blanched/peeled garlic. Simmer in dutch oven or other non-reactive pot the vinegar, sugar, mustard seed, and celery seed. Cook until the sugar is completely dissolved.
4. Pour vinegar mixture over cloves in jars leaving 1/2" headspace.
5. Use spatula to remove excess air in jar and fill jar again to maintain headspace. Place
sterilized lids and rings on jars and tighten. Process in boiling water bath for 20 minutes.

Additional items you could add to the jar for different garlic flavors:
Dried whole red chiles
Red pepper flakes
Dried Oregano
Sprig of dill
Ginger

Pickled Garlic Recipe 2
Ingredients
½ cup garlic cloves (32 to 40 cloves), peeled
¾ cup white or red wine vinegar
1 sprig fresh thyme
1 sprig fresh rosemary
1 bay leaf
10 whole black peppercorns (about 1/4 teaspoon)
2 teaspoon sugar
½ teaspoon pickling salt
¼ teaspoon mustard seeds

Directions
Step 1
In a small saucepan combine all ingredients. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes.
Step 2
Ladle hot garlic mixture into a hot clean half-pint canning jar, leaving a
1/4−inch headspace. Wipe jar rim. Cover jar loosely. Cool 30 minutes.
Cover tightly. Chill 24 hours before serving.