Pickled Garlic 1 pound garlic bulbs (heads) 1/2 cup dried barberries or currants, cleaned, soaked 20 minutes in cold water, drained 1 quart vinegar or more Salt Peel off just one outside layer of papery skin from garlic bulbs. Fill center of each bulb with 1 teaspoon barberries, stuffing them down in between the cloves. Fill sterilized, thoroughly dry canning jars nearly to top with garlic bulbs. Fill jars to within 1/2 inch of top with vinegar. Add a bit of salt to top. Seal jars. Store jars in cool, dark place at least 6 weeks before using. Pickled garlic is at its best when 7 years old. It tastes sweet, like preserves. Serves 8. From "New Food of Life" by Najimieh Batmanglij middle eastern recipe index christina m k al-sudairy buy the book!