Wash a 1-pint glass jar and lid with hot soapy water, rinse, and let them air-dry completely.

Dry tools matter; extra moisture can water down the brine and make garlic mushy.

Trim the root ends off the peeled garlic cloves, then pack them tightly into the clean jar.

I like to leave the cloves whole; they stay firm and slice up nicely later.

Add the peppercorns and bay leaf right into the jar with the garlic.

Give the jar a gentle shake to help the spices settle in between the cloves.

Combine vinegar, water, and pickling salt in a small saucepan and bring to a boil.

Stir just until the salt dissolves, then take it off the heat.

Pour the hot brine over the garlic so it’s fully covered, leaving about half an inch at the top.

Tap the jar on the counter a couple times to knock out any trapped air bubbles.

Let the jar cool to room temperature, seal it up, and pop it in the fridge.

You can sneak a taste after three days, but the flavor gets better after a week.