In december I bought a whole braid of garlic, and a few months later, what I had left was starting to sprout. I threw out a few cloves, but for the most part the garlic was still firm. I decided to pickle it before it all got mushy. Once it starts sprouting, it loses its potency.
I made it with white wine vinegar, dehydrated dill - not seeds, because I didn't have any, mustard seeds, chili flakes, celery seeds, black peppercorns, ground coriander, and salt.
I hate wasting food, so this was a good way to use up enough garlic to make three 250ml jars.
