1-First Step: Prep your jars and garlic Sterilize 4 pint jars before you begin. A clean jar is a big deal for any homemade pickled garlic batch. Peel enough garlic cloves to reach 2 pounds. If you buy pre-peeled cloves, check that they are fresh and firm, not soft or dried out.

2-Second Step: Make the pickling liquid In a saucepan, combine 1/4 cup canning salt with 5 cups vinegar. Bring the mixture to a boil over medium heat. Once it boils, reduce the heat and simmer for 10 minutes. This hot brine is what gives the garlic its sharp pickle flavor and helps the texture stay crisp.

3-Third Step: Pack the jars Place the peeled garlic cloves into the 4 sterilized pint jars. Divide the 1 teaspoon red pepper flakes evenly among the jars, then add the dill. You can use 4 heads dill or 2 cups fresh chopped dill, depending on what you have on hand. Pack the jars firmly, but do not crush the cloves.

4-Fourth Step: Add the hot brine Carefully pour the hot pickling liquid over the garlic in each jar. Leave 1/2-inch headspace at the top. That little gap matters, because it gives the jars room for the contents to settle and helps reduce overflow when the jars cool.

5-Fifth Step: Remove air bubbles and seal Run a clean utensil along the inside edge of each jar to remove air bubbles. Wipe the rims clean, then secure the lids. If you are making refrigerator pickles, let the jars cool for about 12 hours, then place them in the fridge.

6-Sixth Step: Chill and wait Let the pickled garlic rest in the refrigerator for at least 3 weeks before serving. It can be tempting to taste early, but the flavor gets smoother and the cloves become more pleasant after that waiting period. If you want a stronger pickle flavor, let them sit even longer.

7-Seventh Step: Optional water bath processing If you want to process the sealed jars in boiling water, do so for 10 minutes. After that, still refrigerate the jars. This recipe is not meant for shelf-stable pantry canning, so the refrigerator is still the safest place to store it.