Ingredients
2 quarts water3 cups peeled garlic cloves12 coriander seeds6 whole peppercorns3 dried hot chiles, split3 whole allspice1 bay leaf, torn into three pieces1-1/2 cups white wine vinegar or distilled white vinegar1 tablespoon sugar1-1/2 teaspoons canning salt
Preparation
In a large saucepan, bring water to a boil. Add garlic and boil 1 minute.
Meanwhile, divide coriander, peppercorns, chiles, allspice and bay leaf among three hot half-pint jars. Drain garlic and pack into jars to within 1/2 in. of the top.
In a small saucepan, combine vinegar, sugar and salt. Bring to a boil, stirring constantly. Carefully ladle hot liquid over garlic, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
