PICKLED GARLIC CLOVES

Mellowed by red wine vinegar and aromatic herbs, the sharp bite of raw garlic is diffused. The pickled cloves are a fine addition to salad dressing or to any dish that calls for garlic.

1 cup peeled garlic cloves (about 6 large heads)
2 fresh or dried bay leaves
1 teaspoon black peppercorns
1 teaspoon allspice berries
2 or 3 juniper berries
1/2 to 3/4 cup red wine vinegar

Put the garlic cloves in a dry, sterilized jar with a lid. Add the bay leaves, peppercorns, allspice, and juniper berries to the jar and pour in enough vinegar to cover the cloves. Cover with the lid.