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Sterilize your jars and lids by washing them with hot, soapy water, rinsing well, then boiling in water for 10 minutes or running through a hot dishwasher cycle.
Peel the garlic cloves. For easier peeling, blanch them in hot water for 20–30 seconds if desired, then drain.
In a saucepan, combine the white vinegar, water, salt, and sugar. Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat.
Place the peeled garlic cloves into the sterilized jars, dividing the peppercorns, mustard or coriander seeds, and bay leaves evenly among them if using.
Pour the hot brine over the garlic cloves, making sure they are fully submerged. Leave a small space at the top of each jar.
Seal the jars tightly and let them cool to room temperature.
Store in a cool, dark place for at least 2 weeks before opening to allow the flavors to develop fully. Once opened, keep refrigerated.
Serving and Storage Tips
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