Pickled garlic is so versatile it is worth the time peeling all the cloves. Use it for cheeseboards, charcuterie platters, in sandwiches and salads and with grilled meats and seafood.
- Place the garlic in a glass bowl and sprinkle with salt. Add enough cold water to cover. Stand in a cool place overnight. Drain, wash and pat dry.
- In a large saucepan combine the vinegar, sugar, peppercorns, cloves and cumin seeds. Bring to the boil over high heat. Add the garlic cloves and simmer, uncovered, for 2 minutes. Pour into hot sterilised jars.
- Cover and cool for at least 24 hours before using.
- Serve with grills, in salads and dressings, on pizzas or as a nibble.