Before you start, you want to make sure that you don't introduce bacteria into your canning jars. The slightest bit of contamination can ruin a perfectly good batch of garlic, so make sure they're sterilized properly beforehand. After sterilized, put them on a freshly cleaned towel on the kitchen counter to air-dry.  Perhaps the easiest way to do this is to wash the jars and lids in the dishwasher on the "sterilize" cycle. If you do not have a dishwasher or a dishwasher with a sterilize function, put the jars and lids into boiling water for 10 minutes to sterilize them. When handling freshly-sterilized cans and lids, use clean tongs or canning tongs. Any interaction between human skin and the jars or lids could transfer unwanted bacteria. Try not to use old jam or jelly jars as your canning jars, as these don't preserve properly. Instead, opt for mason jars. If you want to use old jam jars, you'll need to keep your pickled garlic refrigerated at all times and use it up within three months. You can let it heat up while you prepare the garlic and pickling solution for canning. When you're dealing in bulk, peeling one pound of garlic can get tedious. You'll want to peel those suckers efficiently. There are two basic ways you can peel a lot of garlic very quickly:   Shake them up. Break up the garlic bulbs and place the cloves into a metal bowl. Invert another identical metal bowl over the first bowl to create a locked seal. Grip the bowls tightly with both hands and shake vigorously for up to 30 seconds. Your cloves should be completely peeled!  Blanch the garlic. Break up the garlic bulbs and sink into boiling water for 30 seconds. Remove and put them into cold water to stop the cooking. Separate the peel from the clove in the water. The peels should easily slide off after they are blanched. Mix together the water, vinegar, and salt in a pot and bring to a simmer. Make sure the salt is completely dissolved Use a stainless steel, teflon, porcelain or glass pot. Do not use a copper pot; too much copper present in the water may cause the garlic to turn green or blue.
أعد البرطمانات للتخليل. ضع معلبًا نظيفًا على الموقد بدرجة حرارة منخفضة. قشّر الثوم. أعدّ محلول التخليل الملحي.