Have ready clean, hot, sterilized canning jars; put several (washed) leaves of fresh Rosemary and oregano into each.

Note: Jars may be washed using the sanitary cycle of your dishwasher.

Add the garlic cloves to the boiling brine, then scoop out and distribute it equally among jars.

Return the brine to a boil again and fill jars to 1/2 inch from top.

To release any air pockets in jars, insert a knife blade in the center and all sides, add brine, if needed and seal.

Process jars in a boiling water bath for 15 minutes. Store in refrigerator.

Wait about a week if you can, to allow garlic to pickle.

Enjoy!

Yield: 1 even quart of peeled garlic = 2 pints jars and 1 (1/2 pint) jar.

1 recipe = 12 (1/2 pint) jars.