Iranian Sugar Pickled Garlic

• garlic, peeled (around 5-7 heads)↗1⁄2 lb
• large red bell pepper, chopped↗1
• jalapeno pepper, chopped (green or red) (optional)↗1
• apple cider vinegar↗2 cups
• white sugar↗2⁄3 cup
• ground dry mustard1⁄2 teaspoon
• celery seed (optional)1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• peppercorns↗10 -15

Step-by-step instructions

1. 1

   Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.

2. 2

   In a large saucepan over medium high heat, place the vinegar and white sugar. Place ground dry mustard and celery seed in the liquid mixture. Add salt and peppercorns. Bring to a boil. Boil 5 minutes. Stir in garlic and peppers. Continue boiling 5 minutes. Remove from heat.

3. 3

   Place garlic and peppers in sterile container to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving.

4. 4

   If you blanch the garlic you won't have to wait the whole three weeks.