Goes with Everything Pickled Garlic

2 1/2 cups white vinegar 

1 cup dry white wine

1 tbsp salt

1 tbsp sugar 

1 tbsp oregano 

1 1/2 lbs peeled garlic cloves

In a saucepan combine all ingredients except garlic. Bring to a rapid boil, carefully add garlic and boil 1 minute. Allow to cool slightly and transfer to a large mason jar. Once cooled completely seal the jar with a lid of your choice and place in the refrigerator. Garlic is ready to eat in 3-5 days and will last several weeks in the refrigerator.*

We eat these in pasta, salad, rice, eggs….basically everything! I cannot keep these in the fridge, they get eaten too quickly. The pickling takes the bite out of the garlic so it’s  a nice crunchy treat! If you buy pickled garlic at my grocery store it’s $8 for a small jar. This 3 lb bag of peeled garlic cloves is $11 at my Costco…can’t afford not to!

*If you choose to process the cans for pantry storage I recommend using Ball canning recipes to ensure safe storage, as well as the correct acid and PH ratios.