Pickled Garlic

It might seem out of character to give you a recipe that requires the main ingredient to be purchased partially prepared. But pickled garlic is so good—and, many folks would claim, good for you—that I thought it worth including this recipe even though I can’t imagine peeling (much less planting and harvesting) enough fresh garlic for three pounds of cloves. By all means, if you have the garlic and the time—and a proclivity for drudge work—peel the garlic yourself, but I cheat and get peeled