Recipe: Pickled Garlic

Garlic can only be pickled, not canned. Unless you wish to process in basically straight vinegar, it would put you at a risk for botulism. Also never try to keep it in oil, that is the perfect environment for botulism. I know you may find some information about it, but it is not reliable.
It is best to freeze your garlic or dry it thoroughly and store.
It may turn green or blue when pickled.

PICKLED GARLIC
Makes 3 half pints

3 cups peeled garlic cloves
1 1/2 cups white vinegar 5% acidity
1/2 cup sugar
1/2 tsp.canning and pickling salt

Add the garlic cloves to a pan of boiling water. When it returns to a boil, boil 1 minute. Drain and pack the cloves into hot half pint jars. Leave 1/2 inch headspace.

Heat the vinegar, sugar and salt to a boiling. Pour the hot liquid over the garlic in the jars. Leave 1/2 inch headspace.

Remove air bubbles. Wipe top of jars and threads clean. Seal with hot lids. Process in water bath for 10 minutes.

Allow to sit in sealed jars for a few days before opening to allow flavors to develop.