6 heads garlic; peeled
300 ml white vinegar
4 tablespoons sugar
1/2 teaspoon pickling salt
1/2 teaspoon peppercorns
1/2 teaspoon mustard seeds
1 bay leaf
Yield: 500 ml
Combine everything except the garlic and boil for 2 minutes. Add the garlic and boil for 2 minutes. Bottle and store in the fridge for 4 weeks before using.