Pickled raw garlic

These came out wonderful, so wanted to post this again.

2 cups of distilled malt vinegar or white wine vinegar I used a small amount of red wine vinegar as I do not like so much vinegar taste.
2 T. salt
2 lbs of fresh garlic

Put the vinegar and salt in a noncorrosive saucepan. Bring to boil and boil for 2-3 minutes, then remove the pan from the heat and let cool.

Separate the garlic cloves and blanch to remove the skin. If using fresh "green" garlic, remove the outer skin and slice the bulbs crosswise in half.

Put the garlic in a saucepan and cover with boiling water. Blanch for 1 minute, then drain. Arrange the sterilized jars, pour in the vinegar, then seal. The garlic will be ready in 1 month.

Shelf life - 2 years refrigerated.

Yield 2 pints.